Having three ovens could be overkill, but as you said to boils down to your particulars. Consider what you have now and if that is enough, or do you feel like you could really use the third oven in your new kitchen. (Keeping the one you have could also save you some money.) However if you have it in your budget, warmer drawers could be a good addition to a kitchen entertaining that does a lot of entertaining.

Replace the old one with a Miele Combi Steam oven ... you will probably end up using it more than your Lacanche!

As someone with a Sully (no vertical oven, just the two larger Lacanche ovens) and a Miele CSO, I can vouch for chispa's advice. I use the CSO all the time. I have my CSO plumbed, under the counter on my island.

Kitchen & Bath Galleria/chispa/Rita - thank you for your comments! I'm surprised to hear that there is such love for Miele CSO over and above Lacanche (especially considering how much love there is for Lacanche!). What is it about the Miele that makes is a good (i.e., complementary, not redundant) addition to the kitchen? I don't know if our budget could accommodate the purchase of yet another rather expensive appliance, but it certainly has me thinking that perhaps I should keep the KitchenAid where it is for now, as it's not as crazy an idea as I had originally thought to have three ovens.

Ibd, when we bought the house it had a 48" DCS (all gas) with 2 ovens and a 27" Thermador stack with electric oven, warming drawer and microwave. I mostly used the 27" electric oven. Never really used the warming drawers. The DCS gas ovens took too long to heat and I found one to be too small and the other too big for everyday cooking. I did love having 3 ovens for the few times per year when they came in very handy (parties and holidays).

When it came time to remodel I had a hard time parting with the 3 ovens for those high use times, but I wanted to have more flexibility in their capabilities.

I went with a 48" Wolf dual fuel. The ovens are better proportioned than the old DCS and I wanted electric ovens. It made sense to have something different for the third oven, so after reading great reviews and major love for the Miele CSO, I went with the 24" XXL. I also have the plumbed version under the counter in my island.

We have eaten more fish in the last month than we have in the last year! There is a major learning curve, but the results are worth it. I have now perfected a 3-in 1 meal in the CSO. Roasted potatoes, fish and vegetable all cooked in the same tray! The best part is no lingering fish smells.

I can see how starting with three ovens made it difficult to consider life without them! I'm also going the dual fuel route with the Lacanche (both ovens will be electric because I bake frequently), and we have opted for a plancha instead of two additional burners BECAUSE of the amount of fish and seared food we eat in our house (fish lovers unite!). I can certainly see the appeal of the CSO, though wonder if it will offer anything above and beyond what will already be featured as part of the Lacanche. Fish notwithstanding, I think I've made the decision to keep the third oven - at least as long as it takes for it to burn out - because of the extra flexibility it will give us come party/holiday time. Thanks again for your comments and perspective - trying to make all of these decisions at the same time can be overwhelming!

Three ovens certainly seems like overkill unless you're running a restaurant! Your layout is looking beautiful, though.

Thanks for kind words, Lion :) I will admit, my husband has a large extended family, so during the holidays and for family parties sometimes it feels like we're running a restaurant lol! With that being said, I think we'll keep the old oven where it is and play it by ear this year. If we end up never using the KitchenAid, I can always swap in a beverage fridge or have them retrofit some drawers if need be.

keeping an old 1990s wall oven in a newly remodeled kitchen which I'm assuming is fairly high end since it includes a >$10k range doesn't seem ideal but hey... its your kitchen not mine! Having 3 regular ovens also seems difficult to justify for most people. when most people end up putting off things "until later" they end up not getting done.

I do have three ovens, but they all have different functions... speed oven, steam oven, & regular large oven. It's a nice setup. They all get used, with the large oven used the least.

A beverage fridge seems the best use of that space for your layout.

We have the Savigny with dual electric convection ovens. Coincidentally it also replaced a 30" KitchenAid Superba range with single oven.

We surprisingly have the found the vertical oven to be the most used of the two ovens. It heats up quickly, allows easier access to the trays in the oven because the door swings out of the way to the right, and it is still able to fit a couple of half-sized baking sheets or casserole dishes stacked vertically. Think of it as an oven on its side.

If you are keeping your circa 1990 oven, one thing to think about is what happens when it eventually fails? During our renovation we were debating whether to keep our existing fridge -- it was still functional, the stainless steel styling was not outdated, but it was almost 13 years old and it was not a common width, and only one manufacturer made that size. The fridge did break down, but fortunately during the end of the design process so we could still make changes.

Love D...can you live with etching if used on counter?

sornbarry - It would appear we have twin kitchens (and twin dilemmas!). I didn't even mention that we have a Sub-Zero fridge from 1992 that we're currently trying to determine whether to keep or replace it with a new one (our designer has a floor model he's offering to us for $5600). I've read that SZs can last 20-30 years, and ours is technically right in the middle of that range. Our dishwasher and other oven/range (a Dacor) failed a year or so ago - hence all of the updating.

I'm wondering if we can keep the KitchenAid where it is right now and then once it fails replace it with something like a beverage fridge. I'd be hesitant to do it right now because the price of an undercounter fridge is not cheap - somewhere between $1500-2000. Most of them are about 24" wide, so perhaps when the oven dies, we could just retrofit the cabinet space left by the oven to accommodate the fridge instead?

ldb518 - Actually we replaced our old fridge/freezer with a SZ model from their integrated line. We went with a standalone fridge and undercounter freezer drawers. When I saw your oven, I immediately thought "that's where I would place our freezer drawers." But I understand the dilemma of keeping something that is still functional with likely a few years of life left. In our case, the decision was made when the appliances broke down in the design process. Also, as we decided to go fully custom on the cabinetry, it eventually made better sense for us to integrate everything we wanted from the beginning to get a more cohesive look.

I'll add one more thing about our KitchenAid Superba range. Its convection oven worked so well for us, always baking and roasting to perfect consistency.. It worked so well that after we decided to replace it with a Lacanche, one of our friends wanted first dibs on the range because of that oven. Thankfully both ovens on our Savigny have worked out just as well with both giving the same consistent results.

sornbarry - After speaking with our local SZ repair guy, he suggested that we spring for the new unit, as apparently it's not the parts on the old SZs but the box itself that begins to deteriorate around the 25+ year mark. Not to mention that the cabinets for our older model would be completely different from the cabinets used to create the integrated look and there'd be no way to retrofit the unit once it died. <Sigh> Not that we were looking to spend the extra cash, but I am a strong believer in doing things right the first time (especially seeing as we have no plans to move anytime soon).

You're right about the Superba, and I've only recently discovered its convection properties, which I love. The Superba also got us out of quite the jam last Christmas when the Dacor straight up stopped working partway through cooking our prime rib roast, and it was the Superba that picked up the slack. Most of the negative reviews I've read about the Superba have to do with self-cleaning mode, which I don't like using in ovens anyways. Needless to say, I think we're okay having it stick around a while longer - it's certainly a lot easier to change out than a Sub Zero!

Thanks again for all of your thoughts and comments. I really appreciate being able to bounce ideas off of someone who has been in such a remarkably similar situation as my own!

I have a Lacanche Cluny 1400 with two ovens one gas and one electric along with the warming oven. I seriously considered adding a third because we have a fairly large family, four children. With so many decisions to be made with building a new house, I ended up not doing it because I knew I could always add one to our future kitchen in the basement if it was really needed. We've had the Lacanche for just over 3 years and I have never felt the need for a third oven. We frequently host parties for 20-30 people at a time and we host the holiday dinners for the extended family. What I do find useful is the warming oven on the Lacanche. I would highly recommend a wall, warming oven.

Thanks for your comments, Corie! I'm a huge admirer of your Lacanche and your kitchen, and have very much appreciated your input across all of the Lacanche threads, including mine :) My ideal Lacanche would have been the Citeaux, which includes the warming oven in addition to the vertical oven, but alas our kitchen just wasn't big enough to accommodate it. Do you know whether the Miele CSO would double as a warming oven or are warming ovens separate entities all unto themselves?

ibd518 (7a/Delaware) Thank you so much, that is such a great compliment! I really hope you love your Lacanche as much as I love mine! To my knowledge, I believe most warming ovens are separate units as their temperatures are lower than that of an actual oven. I'm sorry I can't be of more help.

That makes sense - thanks!