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As an update, Elisa at Art Culinaire told me that I should not need the 18K burner if I am doing induction rings because the induction rings can heat water to boiling in 90 seconds. One problem solved! Still would love help on the warming cabinet decision.

I am interested in the answers you get on this thread because my new to me kitchen comes with a two oven, one warming drawer LaCanche- no induction. All gas hobs with the cast iron thingy to act like the French plate. I am very excited about this range. Just a little bummed I didn't get to configure it.

Hi, Rita--I ended up going with the Saulieu, so I'll have one larger gas oven and one vertical convection electric oven. It sounds like you have the best of all worlds! Do you have all the materials from Lacanche explaining how to use it? The team at Art Culinaire has been so helpful; I'm sure they could help you out.

I am so glad you were able to make a decision you are happy with! Yes, I have all the LaCanche information from the PO. We move in at the end of Sept. and getting to use the range is one of the things I am most looking forward to ;-)

What color are you getting? Mine is all black with all nickel and stainless trim.

Sounds beautiful! I'm doing the faience color with brass and stainless trim. Enjoy your range; move-in is coming soon!

I love that gray color!! Please post pictures when you get it.

Will do!! Sometime in late November, hopefully, and our kitchen should be done (ha!) the first week of December.

Old thread, but I am struggleing in 2021 with the same choice. After few years, would you do the same choice? Are you happy with your combo vertical Oven + large gas Oven?

As we think over Lacanche options for a 2021 purchase, we have the same questions as Mat CZ.

Thanks, Corie Hall, for your response. As a past owner of a Cluny 1400, I agree with all you say. I found it an ideal range for everyday cooking, as well as the parties and big holiday dinners we hosted. I loved that warming drawer! I used it as a slow cooker, for proofing bread, and transferring cooked dishes from the oven to hold until serving time. And don't tell Lacanche, but I also warmed mittens and scarves in my warming drawer on cold winter days.

So we downsized in retirement and now I have a 36" range that needs replacement. The big question is, stay with the existing space or do a full remodel? I know I'd use a larger range, but honestly, I've been through several remodels over the years and am not enthusiastic about another. My fear is getting the 36" range then realizing I should've gone for the remodel.

Hi, Mat and Nancy! I am generally very happy with my decision, but I have had a few fleeting moments when I wished my larger oven was electric (usually for broiling something in a larger pan). I also keep reading about indoor air quality issues with gas stoves, but my instinct is that a gas range is more problematic than a gas oven for air quality, and I try to be good about turning the vent on and running an air purifier when I use the gas range. And I do love vegetables/meat roasted in the gas oven! I also have the Miele speed oven, which can fit a slightly larger pan than the Lacanche electric oven, and I use that often. I really don’t use the oven frequently to keep food warm, so I have not regretted the decision to do another real oven. And the electric oven temperature can go pretty low! The decision I am most happy about with my Lacanche is the two induction burners I included—I use those all the time! And I feel much more comfortable with my 5-year old scrambling eggs on those than on the gas burners.

The warming oven functions Corie describes do sound really wonderful! I usually use an Instant Pot for those purposes, but it’s nice to have something (much more beautiful) built in!

Thanks Corie and Kathryn for your feed back. It is useful. The things is I am afraid I do not have the room for 1m40 wide range. I am pretty attracted with getting one gaz and one multifounction oven, but I have mix feeling on how a vertical oven can be performant. Kathryn: you did not experience any non uniform cooking both in forced or natural convection?

The cooking is not perfectly uniform, but it’s even enough for me either with or without the convection fan on. I don’t do a ton of baking, but my breads and cookies have all turned out just fine, if not identical!

Also, do check out the Miele speed oven! We put it in instead of a microwave, and it is my go-to everyday little oven. It can microwave or bake and has a rapid preheat option that I use all the time for quick kids’ meals. I don’t use the combination modes, and I have the most basic model, which was the same price and size as the high-end microwaves we were looking at. It doesn’t take up much space at all!

@Kathryn N : You mentionned that the vertical oven could go pretty low in temperature. How low can it actualy go?

It goes down to 150, and then there is another mark that looks like it might represent 125? I usually keep food warm at around 200, though, so I haven’t gone any lower than 150.

Kathryn N, this is really helpful information - thanks so much. Like Mat CZ we don't have room for a large range in our current set up. I love the idea that the vertical convection/static oven goes as low as 150. That makes it more useful to me for things like beans and slow cooker recipes.

My ideal range would probably be the Citeaux with a warming drawer and a vertical oven, with the larger oven in between. Or a Cluny 1400 would be great too, which I had years ago.. But, it's a tough decision whether to do a remodel or just do a plug and play with a 36" Beaune/Bussy given our kitchen is in very good shape. And I begin to decide on color, either!

The Vertical warming cupboard goes as low as 80, I believe. The highest is 250. The knob shown above is not for the vertical warming cupboard as it has no broil capability.

Thanks for you feed back and post megs1030!

The question I had (and I beleive Nancy B also) was not about the warming cupboard, but about the vertical oven that exist on Beaune/Bussy, Citeaux and Saulien/savigny models. This is a convection/natural oven. Since Kathryn N is the lucky owner of a Saulieu this knob is the one of this precise oven.

But maybe you could share your thought on how you think such an oven would be useful for you considering your experience with a warming cupboard?