Lacanche part 46

6 years ago

Time for a new Lacanche discussion? After all it's 2018. While other posts are profoundly valuable, time has moved on. As for me, I'm building a new home around a Lacanche Cluny in Portuguese Blue. Classique top. Gas and electric ovens. Like that. I would love to hear what others have to say about their experiences. It seems obvious that Lacanche owners are a happy bunch but there are challenges in every situation. What have your challenges been, if any? It would be great to hear from long time Lacanche owners as well as those who have been owners for only a short period. What has your experience been? How do you feel about owning a Lacanche? What do you love to cook and how do you cook it? What is the color and model of your range? What accessories do you own and how do you use them? What, if anything, would you do differently if you had it to do over?

Featured Answer

Rita / Bring Back Sophie 4 Real

6 years ago

My Lacanche has stainless trim, so I have nothing to offer :-(

Also, my range came with the house and I am considering ordering a new one in a different configuration. I think a Sully (two larger ovens) makes more sense for me than what I have - the one with two smaller ovens and a warming cupboard.

I do like the range very much. A thing of beauty is a joy forever, no?

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Comments (6)

francescaursula
Original Author
6 years ago
I would like to ask also—as I'm planning a brass faucet at my farmhouse sink, which will be directly across from the Lacanche range—is unlacquered brass a better choice for my faucet, so that it will develop a patina, as folks say the brass on the Lacanche will do? Or is polished brass equally pleasing over time? My Lacanche will have the standard brass trim. What decisions have Lacanche owners made? So hoping for some guidance here!
francescaursula
Original Author
6 years ago
Anything, my friends and future Lacanche family members ;), anything at all? Maybe for starters you could share how your brass (not that on the burners)—the brass accents elsewhere—are holding up? Lots of patina? Just a wee bit? Still glowing like the day the range was delivered? How does it look now and how long have you had your Lacanche? Thank you in advance!
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It's great to read the messages from those of you who are using your Lacanches. My Cluny, in French Blue with the traditional top, is on its way to my kitchen. I can't wait to see it installed (along with the counters, cabinets, floor, etc.) I spent many hours debating the Traditional vs. Classique. We went for the Traditional for a variety of reasons. Four burners is more than enough for us. I can count on one hand the number of times I've ever had all four burners going at once, and the 15k burner will have plenty of power for us. Since we don't need five burners, we thought why not go with something that functions differently than a regular burner? My husband is excited to experiment with it and learn how to cook on it. The French Top throws off a good amount of heat, and since we are in Massachusetts that will come in handy. There are only two months a year when the heat doesn't come on in our house - July and August. Even June and September have some cool days. I can see where if you live in a warmer climate it would be a problem, but in chilly New England it will be great.
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Our 9 month build became a 2 year project. Sigh. Why do we think we will always be the exception? I suspect we are all pretty particular about our projects-a reason we love this range. And I do love my range, my new house, my new kitchen. To those in process, you do eventually 'forget' the painful times. Joeboldt post was terrific. Covered many things I would consider important. Including the oven light-I keep a flashlight in the drawer beside the stove! I love the efficent size of my Cluny ovens and quickly adjusted to smaller cookie sheets. I bake a batch each week, and now bake fewer at a time. We are only 2 at home, but entertain frequently. I no longer need dozens in pantry. We prefer smaller turkeys. We usually cook two at a time. Eleven pounders are great. We like to do one in the bbq and one in the oven. Had an excellent Emeril brine this yr that made a heck of mess in the oven. I like a clean oven, but am not as obsessive as I was in the beginning. I appreciate the tip on the parchment with the pizza-hate the cornmeal mess, too.I cook with a lot of parchment, special order, cut to size for my cookie sheets. Hadn't thought to remove it part way through and feared the high heat so will try that. Did pizzas on the bbq during the summer and it was fun. Thanks for the reminder of the tech link. I have had burners that could use an adjustment-I have adjusted instead and love usuing my simmer plate during the winter-would be nice to adjust a burner lower for summer tho'. Hope everyone has a wonderful Holiday season-this site was a great benefit to me during my long wait. I found it took about 6 months to get really comfortable in my new house and kitchen and today cannot think of anything I would change. Such a trauma to get there-and can't remember the things that didn't work out and those I had to eliminate. Enjoy-the food prep is such a special part of the season. Gives us great joy to share the experience with others.
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PRO
Lacanche USA
6 years ago
Bonjour francescaursula !

Are you in the US Market? I'd be happy to send you a few brass photos in varying degrees of patina if its at all helpful. Let's connect on email at Blair@frenchranges.com if you like - the brass is live, un-lacquered and will patina dependent on use, humidity and the like.

Let me know how I can help, and happy planning !

Blair | Lacanche US

blair@frenchranges.com
Garderner2014
6 years ago
Hi francescaursula

We have owned our Lacanche Chagny for 4 years now( french blue, with polished nickel ) gas burners, 2 electric ovens and gas oven. It has the warming cabinet also (which is used both for warming and slow cooking). The range comes with a very small electrical oven that is perfect for roasting vegetables. Mine has the traditional top, also great for slow cooking or warming items and power for stir frying. The range is most powerful.

What I like best about the range:

The ability to configure it for the way we cook.

How well the ovens cook.

Customer service.

No complaints here. Only happy customer.

And do not forget how beautiful the range is.
francescaursula thanked Garderner2014
TwoBelles
6 years ago
We have a Sully 2200 in Graphite with a mix of copper and SS trim. I absolutely love it! We have the in-range steamer, power burner, mix of smaller gas burners and the induction unit. I was DEAD SET on getting a double plancha, which Victoria wisely counseled me against. In the end, I keep a cast iron griddle plate on it most of the time and can add a second griddle plate when needed. However, I rarely use both at the same time. I LOVE both the steamer and the induction units. I can't imagine not having them; they are used regularly, although the steamer was a bit of a learning curve. I have one gas and one electric oven, plus the warming cupboard. Also would not want to be without that guy.....not only for daily warming, but it is a fabulous braising beast! I use my steamer for many things, from sous vide-ish cooking to steaming rice to chafing dish for a serving buffet.

Things I worried/debated about prior to purchase, but shouldn't have:

Oven size: has not one time been a problem, and I have cooked for large crowds. I really enjoy having both gas & electric; I find it suits my cooking style. Also, it is important to note that everything cooks quickly....maybe due to the smaller space?

Copper finish: It has worn very well. If I were doing it over, I probably would go with unlaquered brass. I just like it better for the sink area (where I currently have lacquered copper, as well).

Service: we live in a major metropolis, but I still had concerns about how we would get service. It has been a non-issue. I had a couple of questions when I first got the unit, which Brian answered quickly. And we haven't had any service needs in the first year+ of owning the piece.

I wouldn't hesitate to purchase another LaCanche. The beauty of it still makes me still and as far as cooking....absolutely love mine! Feel free to PM with specific questions and I'll do my best to answer!
francescaursula thanked TwoBelles

Lacanche part 46

Rita / Bring Back Sophie 4 Real

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francescaursula
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francescaursula
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Lacanche part 46

Rita / Bring Back Sophie 4 Real

Comments (6)

francescaursulaOriginal Author

francescaursulaOriginal Author

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Lacanche USA

Garderner2014

TwoBelles

COMPANY

BUSINESS SERVICES

GET HELP

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francescaursula
Original Author

francescaursula
Original Author