LaCanche Ranges
Carolyn Mayer
4 years ago
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4 years agolast modified: 4 years agoCarolyn Mayer
4 years agoRelated Discussions
LaCanche range vs La Cornufe range
Comments (13)In 2005, we undertook a huge to-the-studs kitchen remodel of a 400 sq ft kitchen. I had been a member of the Southern Living message boards and heard about garden web through a member on that site. My husband and I had already purchased a Dacor 36" cooktop as I'd had one previously and I found the Lacanche. Fell in love from the good people here. Got some amazing information here, especially from momto4kids. Purchased sight unseen, as I said previously. I had the Sully which I loved more than anything I'd ever owned. My dh let me have it and we sold the Dacor. We ended up moving to another house and I was faced with another purchase for MY personal cooking style. I had constraints on time and on space. My Sully wouldn't fit here, even if I could have brought it. And I did hours of research on the two ranges. This range is NOT a piece of junk as alluded to previously. I only gave my experience to the OP since I have owned both ranges within the last 7 years after I joined this site. My Sully was great but the right door was completely warped and never closed correctly. Couldn't be fixed. We had numerous ignition problems and had to have repairs. I haven't complained once on this site. Art Culinaire answered my questions without fail and in no way am I complaining. The Cornufe has been great as well, certainly equally as good in my eyes as my Sully. Just a different look and color, solid as a rock. I give thanks to all who posted here helping me previously, and I won't be back. This is why I'm always hesitant to post here. I've seen many a post by so many Lacanche owners here, including chef marty, marcolo, clinresga, joeboldt, momto4kids, claire de luna, pirula, and many others. I read the posts all day and night. I don't regret that purchase and I don't regret my Cornufe. Thanks for a great time and lots of great information....See MoreGetting ready to take the plunge and order a LaCanche range.....
Comments (18)Hello arlinevg I hope this is not too late to be helpful. My new kitchen was finished one month ago, complete with a Matte black Citeaux. I love it so far; actually, scratch that, I LOVE LOVE LOVE it. You would have to tear it from my cold dead hands. Simple, pure raw power; no faffy LED displays, 28 never-to-be-used programs, no beeps: it just cooks. So, from one month in, my two pennies' worth. First, on the colour. I never had any doubts: it was always going to be black. The cabinets either side of the Lacanche are stainless steel with nickel trim, the extractor fan is steel. All other kitchen cabinets are glossy black lacquer. The countertops are Dekton white marble look with grey veining. Simple, timeless, classic contrast. Black would look splendid with your white kitchen, but then so would most other colours, so have fun finding what you love! Go with your heart and gut feeling, not with what design trend is cool now. Second: configuration. I have three gas burners in the centre, with two induction rings on both the left and right-hand sides. The centre oven is gas, the left-hand vertical one is electric and the right-hand vertical one is a warming oven. Two things I want to highlight up front, a feature and a recommendation -- although I am in Europe, so I am not sure whether they apply in the USA -- : Feature: from January 2016, Lacanche changed all vertical electrical ovens to multi-function, ie you can switch between static electric and fan-assisted electric using a small switch. This is great. The single-function static electric oven which was previously standard was the only less-than-perfect option for me so it was nothing short of miraculous that this wish was also fulfilled -- and at no extra cost! (I placed my order in October 2015 for delivery in March 2016, so I got the new oven.) 2. Recommendation: if you can, choose induction rings for the optional elements. Induction is very efficient and extremely powerful, holds any temperature beautifully steadily and is easy to keep clean. I am, like you, in a warm climate, and it is amazing how much less hot the kitchen becomes with induction. I absolutely had to have gas, just for the primal, fire-roaring blaze of it (and for wok cooking) but the induction really is fabulous, so it is perfect having both. Having highlighted those, here are some general experiences: Gas burners: wicked powerful. So much so that I envisage using the induction rings for anything needing a barely-there simmer. If you need to use gas burners for low simmering, then lower-rated burners or the French plate would probably be a good choice, as I think (based on limited experience) that it would be quite difficult to get the bigger gas burners low enough. The raw power is excellent news though for tuna tataki, wok stir-frying, searing steaks and vegetables, etc. On the ovens, being European, I am always surprised that USians find them small :) I have used the gas oven for a roast chicken, our inaugural meal (because how could it not be a roast chicken?), and for roast lamb shoulder. Give the oven lots of time (say 30-40 mins) to get good 'n' hot. The moist heat from the gas means you get lots of nice juices for gravy. It will take a few more meals before I can dispense with the gas mark/temperature charts, but does seem to regulate well. Can't wait to try pizzas -- what with the bottom heat from the gas, that should work a treat! The electric oven I have so far used only on the static setting for reheating leftovers, which worked well, so I can't add much. I haven't used the grill or the fan function. I have also not yet used the warming oven, which I will use for proving bread dough, long and low heat for stews, and for, well, warming plates! The range top is easy to clean, as the gas grilles lift out and the steel surface underneath is very smoothly integrated. Ditto the gas oven: the bottom plate covering the gas flames is easily removed and washed with soapy water. I don't have any of the accessories like plancha, flame grill etc. These accessories that I am sure could be ordered later. I realise that would entail extra expense for shipping, but my feeling is that, given the high price of the range, it's getting the fixed options right that matters. Once you've used it for a while, you will see far better what extras you need or want. Sorry it's turned into a novel -- good luck, and most of all, have fun choosing!...See MoreLa Canche or Blue Star?
Comments (12)I don't have enough experience to tell you about living with them, but in general Blue Star is for people who love dragon's breath and want everything hot, and Lacanche is for people who love the elegance and features. I, personally, would choose the Lacanche. You can get power burners, induction, and anything else you fancy, but I'd want a big one. There's more similar to compare if you're talking 36" or under. Have you compared burner arrangements and power? Oven sizes? Accessories? Start there and see which matches your cooking needs better. Then make paper cutouts of what each would look like in your size/color choice and try it with your kitchen design. It should be pretty easy to choose once you've done those things......See MoreLa Canche Ranges
Comments (2)Bonjour Elizabeth Cox ! Big congrats on the upcoming new home, it's an exciting time. Regardless of what Range you do end up welcoming to your kitchen, know that proper oven calibration is going to be paramount for even, stable cooking. While any oven range is going to rise in temperature, proper installation with your back-spacer should avoid hot knob issues, especially with electric ovens, and the Lacanche Ranges themselves are incredibly safe for a myriad of reasons, specifically when it comes to gas safety. When considering an additional warming cupboard, this is going to be so dependent on your own personal style of cooking. On a Lacanche Range, many people do opt for the Warming Cupboards for entertaining, warming plates, etc, but find their incredible advantage lies in the low temperature, slow cooking style it offers, similar to that of a crock-pot. Proofing yeast, dehydrating vegetables, or finishing grains you've started on the cooktop are all incredible uses for the warming cupboard, past just keeping food warm and ready ;) As for oven size, food is much smaller than we think, and the more intimate nature of the ovens offer incredible, even cooking style. Bear in mind that our smallest 'Cluny' size ovens can still support a 26 pound Thanksgiving Turkey, and our 'Sully' ovens easily welcome a 32 pound bird. As cheri127 mentioned, the burners are steeped in power, but the use of our Portable Simmer Plate is an incredible tool for slow, soft simmers, melting butter or infusing chocolate when the season calls for it. We suggest removing the grates around your lowest set of burners (usually the 5K BTU) and putting the simmer plate directly on top of the burners, which offers a soft, even distribution of heat across the cast iron, while eliminating any flame on your pot. This way you can move your pot away or closer to the heat source, as you are the maestro ;) Incredible versatility in one little accessory. As a Range choice is such a big decision, please know that no question is too small. Have a lovely start to the New Year and very happy cooking! Blair Lacanche US blair@frenchranges.com...See MoreCarolyn Mayer
4 years agoK D
4 years agoCarolyn Mayer
4 years agoK D
4 years agoGarderner2014
4 years agoCarolyn Mayer
4 years agoLacanche USA
4 years agomegs1030
4 years agoDeck The Halls
4 years agoHolly Hoye
4 years agomegs1030
4 years agoGarderner2014
4 years agoLacanche USA
4 years agoMartin Markovitz
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4 years agoMartin Markovitz
4 years agolast modified: 4 years ago
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