Need Quiet and Effective Hood Liner for 59.25" Lacanche Range
Joe Blow
6 years ago
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Comments (11)
kaseki
6 years agoJoe Blow
6 years agoRelated Discussions
Lacanche, Cornufé or Berta range w/ Bosch or DCS wall oven?
Comments (81)Dear Gardenwebbers, I haven't posted in a while but have been following every single word you have all typed-I've turning into a stove stalker ROFLOL! Of all the threads I've read over the past year regarding stoves, this is the only one whose posters have actually taken the time to break down the decision-making into the critical components. Not just reviews or opinion, but usage, wear, cost, BTUs, options,even the way the stove sticks out from the walls and integrates into the space. Well done!!You have no idea how helpful you've been! I still haven't made a decision, but I'm inching closer. Like a few of you, I took a step back and asked what I really needed/had to have. One of you rightly pointed out that deciding whether one is a stove top or oven cooker could help out. My ovens are super important to me, and have been the big sticking point in my choices (more on that in a minute) but I do most of my cooking on the stovetop.I REALLY want a coup de feu.If I pick the two burner one coup combination offered by Molteni or Gullo, I'll have to really up my cooking game and plan a bit more ahead (you have to allow the plaque to come to temperature to really use it effectively. So I was concerned I wouldn't have enough "regular" burners.But then, like you all advised, I took a step back and paid attention to what I was really doing "most" days-turns out I'm usually only turning on two burners anyway. When i move to more burners, that's when I could use a million more, so the coup definitely could work out then. I'm still kind of intimidated by it-the Molteni and the others I'm considering are very powerful, but I think that's just lack of self confidence. Burner strength/BTU's were very important to me as well. I currently have an old Wolf Gourmet line-they were better made than the current offering, heavier and more powerful.The max burner is 18K, but it loses power when the other ones are turned on, and then I can't get that nice carmelized sear on the food. I love the oven though. It's gas with a broiler and a (very noisy) convection fan, and sticky racks. Don't love the noise and the stick, but the size is pretty good, and it works well. All the units I'm considering are more powerful, but some more than others.Like everyone has noted, the ovens seem to be what pose the most dilemmas. I worry about cleanability. My current stove is a PITA to clean.The Rorgue has a neat water bath under the burners to rinse out spills-cool!It's also the least expensive of my three choices (So far. Am waiting on the cost of the UL listing fee, plus I have to add in taxes and VAT) but I can have every little gadget I had lusted for(of course, I'm now really rethinking everything). But it's the least pretty/french range looking of the batch. It does come in colors though. I'm nervous that if i select a range with two ovens that I won't be able to use them for what I occasionally need-larger sheets and pans, so I'm really leaning towards one gas oven in the range, and a Miele Masterchef 30" in the wall, which is 6" bigger than my current oven (I have a few pans that I really have to grease up the sides of the oven to squeeze in). I'm going to a Gaggenau cooking demo at Purcell-Murray this weekend and check out their ovens too. Anybody have some feedback on those? I'm also considering getting a smaller range and adding in two induction burners into the counter for quickie cooking for the kids (I have five). I could have had them built into a bespoke range, but the electric components have to be kept far away from a high heat source, which screwed up the size of the unit massively Our quotes from the contractors are coming-scary! I just wanted to thank everyone for all the input-every single comment has been so helpful. Oh, on a side note, there's a ROCKIN' Morice stove for sale that I found on the internet. It's not the right color for em (it's blue and silver) but maybe it would work out for you. It's got 3/4 burners (one is a single grate but with two burners under it-is that one or two?LOL) and a coup de feu. The oven is electric. I've (hopefully!) included the link. Parts are still available for the Morices. If it had been a different color, I would have jumped on it-great price. well, I'll be continuing to follow everybody's stove progress, and hope to have a stove too. Soon... Here is a link that might be useful: Sea Sales Morice cooker...See MoreLacanche Ranges part 39
Comments (150)So Finally everyone, I have cooked on my Lacanche! It did not change my life by itself but having my house in Italy might. Might first impression and this relates directly to our new member cheril27, "If you buy professional equipment, you will make a professional mess!" I missed Luis and Raul as I cleaned the spattered olive oil off everthing. The stove is very to clean and did not mind it. In the outskirts where we are. we use bottled gas and the range made funny buzzing sounds like the sound effects they use when dipicting buzz bombs over London. The flames where very hot. I could only simmer on the smallest flame. I really like the simmer cabinet. It is a super crock pot and will be a great help when I do a formal 6-7 course dinner. I bought a plancha (flat griddle) and I love it. Besides the French toast and hash brown thing, it will double as a French top when I need it. The hood by fornair is fantastic. Really pulls the air up and out with great light. In Italy it is law that there be thermocouples to stop the gas if there is no flame. Why not here in the US? On my range if the flame goes out the gas is shut off. Makes sense no? According to French Ranges this is not available here. I love the range with no qualms at all. I am yet another one who sight unseen spent more money than I should have by far and I am walking away content with my purchase. My favorite thing? The maroon glace. The kitchen just would not have had the same finess without it. Here are two shots of the nearly completed kitchen. It still need some warming up but I'm happy....See MoreRange hood liners, inserts, blowers, oh my!
Comments (23)The wrapping will help with vibration carried down the duct sheet metal, but not so much with acoustic noise carried down the air path. The silencer has to be larger than the duct for the same reason that a car muffler has to be larger than its exhaust and tail pipes. The acoustic waves have to be partially delayed to mix with out-of-phase waves to cancel some of the sound, without adding significant pressure loss. An alternative to the silencer for reducing blade tip turbulence is to operate the blower at a lower speed. For the same flow rate, this requires a blower that is larger in diameter than the usual manufacturer matches to desired flow rates. (Compare and or contrast a Casablanca type ceiling fan -- many CFM with no noise.) For kitchen ventilation, I would look into a commercial up-blast blower. These often have a belt drive between the fan part and the motor, and the belt sheave ratios can be changed for various purposes. So a, say, 2200 CFM rated blower operated with a sheaf ratio such that at full power the flow rate is actually only 1200 CFM, or whatever you need, should be considerably quieter than say a Broan 1200 CFM unit operated at full power. There are many up-blast blowers available from commercial ventilation distributors, but determining what you need may be difficult. It would be for me without getting the necessary literature. You may find a source such as Greenheck to be willing to provide some advice over the telephone or someone at a local commercial HVAC outfit. It is also possible (I've never looked into this) that Fantech could provide some low speed in-line blowers that together moved enough air and could be set to be lower in speed. This might be asked of their engineering support via telephone. But I would be surprised if they could do so without exceeding your duct diameter and still interface to the duct without pressure loss issues. Anyway, usually roof installations are easier to access than duct installations when the duct is nestled in the joist space and covered by gypsum....See MoreResidential hood liner with integrated make-up air?
Comments (11)I can't answer most of your questions because I don't have any of your designated parts (other than an LD10 silencer). I may have some of the others in the future. CaptiveAire may only do commercial. There is a CaptiveAire hood with what appears to be MUA attached at a glorified hamburger joint in Concord NH. I haven't been right up close to it, but it seemed quiet. With commercial systems, one can get whatever CFM one wants. Also, they usually keep the customer area (not relevant in this case) at higher pressure than the kitchen area. In the image below (from Greenheck's eminently worth reading guide at http://www.greenheck.com/media/pdf/otherinfo/KVSApplDesign_catalog.pdf ) the MUA appears to be dumping into a perforated ceiling. With respect to your parts combination, however, it looks to me like overkill. The listed insert baffle space appears to be approximately 4 ft x 1 ft, so only 4 square ft entry aperture. At 90 CFM per square foot, that is only 360 CFM required. Scale up depending on various losses and considering that a blown MUA is present, then you couldn't need a blower rated more than 1.5X that, or 540 CFM. Your listed one is specified at 1936 CFM. (I didn't search out the fan curve.) I'd choose that to go with a hood having an entry aperture of 14 sq. ft., e.g., 7 ft x 2 ft, or 6 ft x 28 inches. The actual in situ flow of this impressive blower is likely to be around 1300 CFM. Now, I'm not familiar with your intended range, or how it is configured, or your kitchen layout, but if the range is 4 ft, then ideally a larger than 4 ft insert/hood is called for unless you have deep side cabinets or side curtains on the hood. You are on the right parts trail, only the sizes need to be better tailored for what you intend. In other words, grow the hood or scale down the air transport parts. So please report your stove cooktop dimensions, your intended height to the hood or hood insert, and any restrictions on how large your hood can be. With respect to MUA via toe kick, someone here reported a problem with the air moving across the floor to a nearby cabinet section and rising close to the range, thereby disrupting the plume flow. If toe kick insertion is best for you, try to choose a toe kick area that requires the air to move a significant distance in the room in getting to the hood. Also, the toe kick area needs to be commensurate with the hood area, or you will need a more powerful MUA blower than hood blower to overcome the pressure loss at the toe kick registers/diffusers....See Moresonny1958
6 years agoJoe Blow
6 years agoJoe Blow
6 years agokaseki
6 years agolast modified: 6 years agoJoe Blow
6 years agokaseki
6 years agocheri127
6 years ago
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Trevor Lawson (Eurostoves Inc)