Lacanche Cluny 1400 vs Sully
megs1030
4 years ago
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Carla
4 years agowaverly6
4 years agoRelated Discussions
A review of the Lacanche Sully 2200
Comments (41)So, after using it for a few years, here is my take on the MC, keeping in mind, of course that YMMV. I want to start by saying that I just *had* to have the MC because I was sure I would get tons of use from it, especially because I have arthritis and I have had some close calls with moving heavy pots of boiling water. So, in that way, having the MC is very nice bc it does drain the boiling water and eliminates the need to move a heavy pot full of boiling water. The downsides, though, are that it does take some time to get the water to a boil ( I would say about 15 minutes or so) and then there is the clean up, which is kind of a pain. You have to wait for the unit to cool down enough to take it apart to clean it well; otherwise, it tends to get icky. Coincidentally, we seem to be eating less pasta these days *sigh* so when I do make pasta it is in smaller batches and I usually do it on my induction hob which boils water in under a minute. I do love my MC for keeping items warm and for steaming veggies. In those instances, clean up is super easy, it's just draining the water and then I leave the lid off all night to air dry. To speak to your oven choices, I really do love having my warming cupboard, I use the heck out of that thing! I almost think I would give up the MC before the warming cupboard, especially with an induction hob that boils water so quickly for pasta. So in the end, maybe the question is...how MUCH pasta do you prepare at one time? Is it smaller batches, for say a family of 4? Or is it regularly for 10-12? In which case the MC might be very useful for you. I hope this is helpful and not more confusing!...See MoreVenting advice for LaCanche Cluny or Sully 1800
Comments (15)I think, snafu mcsnurf, that the question to be answered first is whether the outer shell (surround) that is to receive the insert is combustible (e.g., wood cabinet continuation) or non-combustible (some metal structure). In the latter case, the outer shell can act as part of the overall hood function by capturing and funneling the plume to the insert containing the baffles. In the former case, the wood must be covered on the interior and I would argue for covering the bottom edge even if beyond the combustible distance limit specified by the stove fabricator. I imagine that a sheet metal shop could build an insert extension for a wood surround that would mate with a 'standard' insert. Lighting may be a problem is one has to reach too far up into the hood. However, all this sizing really needs to start with some fundamentals, so let me go over them again. For more detail, read the hood threads in this forum back to 2008. Capture area must overlap the cooking surfaces (pan bases, griddle surfaces, grill surfaces, etc.) by enough given the hood entry aperture mounting height that effluent cones from those surfaces expanding at 10-degrees from vertical are intercepted. This is a more fundamental rule than rules based on overlaps defined by the cooktop or stove boundary dimensions. For island hoods, even more may be needed if there are cross currents (drafts) moving the rising and expanding plumes. Containment air velocity at the entry aperture performing the capture should be aimed at around 90 ft/min, which is equivalent to 90 CFM/sq. ft. of hood entry aperture. (Conversion to metric is left as an exercise for the student.) Note: While it is true that induction cooking lacks the combustion plume of gas cooking, and hence has a lower peak effluent velocity at modest cooking levels, all-out searing or wokking will bring the plume velocities close enough that skimping on the containment velocity using induction as an argument will likely degrade containment. The 10-degree number is just a point on the plume shape so gaining a tiny bit of effective capture area expansion due to inflowing air at the hood edges is helpful. Second note: Moving inserts up into a hood surround is a somewhat desperate act, and I would recommend a custom insert as a better approach. Please realize that in the larger hood sizes, the production rate is less than for the 30- and 36-inch sizes, hence fully automated cut and weld tooling is less likely to be used. Thus the amount of labor needed for a custom size should not be a lot more than for some fabricator's standard size, given similar standards of fit and finish. Blower scaling should account for the blower's fan curve and all the system pressure losses going from the stove top to outside and back to the stove top, so make-up air pressure loss has to be planned for and evaluated, along with baffle loss and duct loss. Lacking such an analysis, I suggest that a multiplying factor of 1.5 be applied to the calculated required flow rate to determine the blower's rated (zero pressure loss) flow rate to account for the fan curve and the various pressure loss 'sins' that are likely, but this assumes that the MUA is not too lossy. (In any case, lossy MUA drives house relative pressure negative, which is a safety hazard in many residential situations.) Noise control is another aspect treated in many threads here. MUA insertion into the kitchen to avoid drafts must be performed with care. kas...See MoreLacanche again: Cluny vs Sully
Comments (5)I have the Chagny 1400, we entertain a lot also and do all the holiday dinners. Yes the ovens are smaller, but that has not been a problem for me. I have the warming cabinet and really like it. BTW warming cabinet does so much more than just keep food and plates warm. The small petite oven gets used for roasting veggies and my husband likes it to bake his cornbread. I would encourage you to contact the folks at Art Culinaire, they are wonderful and are most helpful. They can arrange for you to visit a range owner so that you can experience the range first hand. Good luck....See MoreLacanche Sully range baking and planche use
Comments (3)Hi there! I have a Cluny 1400, so oven sizes are smaller than on the Sully. I have 1 gas and 1 electric oven and the warming cupboard. We have 5 gas burners and the induction hob. I initially considered the plancha but decided that the induction would better suit our needs. I have baked tons of cookies, breads, roasted veggies, turkey, chicken, filet roast, hams, etc. My ovens are smaller so may cook a little faster than yours, but I do love it. Have you worked with either Elisa or Blair from Art Culinaire about choosing a range to suit your needs?...See Moremegs1030
4 years agoGarderner2014
4 years agomegs1030
4 years agoLacanche USA
4 years agoGarderner2014
4 years agomegs1030
4 years agoGarderner2014
4 years ago
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