48" all gas Monogram here. I couid be wrong, but because of the burner size on the larger Monogram oven, it preheats faster than the everyday oven. That said, it's not a big difference in time. I would say we use the everyday oven to larger oven about 60:40% of the time. Both broilers are great so both ovens are fully functional--the everyday oven is not a neutered oven. Although not as fast as toaster oven, the everyday oven has completely replaced the excellent Breville that we used to have. I don't know about the current 48" Monograms but our 2017 has just enough tech (timer, meat thermometers, temp display, etc) to be useful without the fluff. Rock solid performance so far. We love ours!

Have you looked at Thermador or Miele? Or DCS? I'd search through both the Appliance and Kitchen forum archives for posts.

Do you have the chance to look at/use either a Lacanche Cluny or GE Monogram in person? If so, I'd bring your sheet pan.

Could we just keep this conversation focused in the 48" size that she is asking about...and not judge and tell everyone that no one should have a 48" range?

What 54” hood and make up air system are you planning? Because it will cost as much or more than the range.

A half sheet pan will easily fit in a 30“ BlueStar. So will a full one. You don’t need to go to 48” to have that happen. Or to get 22K burners.

And there we go...no one should possibly need or want a 48"...they should be forbidden ;)

Thank you for your feedback! I have seen the Monogram in person, but still trying to arrange to see the Lacanche.

mackdolan, good point about the make up air issue. However, I think even a 30" BlueStar recommends 600cfm, so I probably can't avoid it even if I get a 36" range. I have to admit that I am aware of make up air, but am unsure about the actual cost of installation or what exactly it requires. Anyone care to share the details of their own make up air installation?

A couple of things. It looks like Monogram is coming out with new models or versions of their models because the website says available in 2020. I would ask what the differences are.

Some people have reported difficulties in cleaning the griddle because the surface is stainless steel. There are discrepancies in the manual.

These are the instructions in two different places

I would consider an add on griddle even with the Monogram. For one thing, the area of the 2 burner griddle is small. An add on can have about 50% more area. I use a heavy aluminum 15”x23” from Royal industries. It comes in bare aluminum which can season or with a nonstick coating. Stainless steel is much more difficult to season if you ever can other than a quick one time temporary seasoning that must be repeated.

http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

Some people like Chef King, which seasons well like cast iron but is not quite as even heating as the aluminum one.

Hi eg, I have the Lacanche Chagny, which is very similar to the Cluny. The difference is that the Chagny has a small petit roasting oven ( you give up a storage drawer for the petit oven). This beautiful range is built to last, but if it should need a repair the company is super quick to respond, customer service is the best. I wanted a range that did not have self cleaning or digital readouts. My ovens are wonderful. At Thanksgiving I had the 3 oven plus the warming cabinet in use. I use a potable griddle on it. This range is so functional. I have owned my range over 5 years now and would buy it again if ever needed. Yes half sheet pans work. I feel the range is worth every penny it cost because it is a quality range and not a luxury item. Yes it cost more, but you get so much more. I would recommend you contact Art Culinaire Lacanche, hopefully you will see one in person, and the petit oven is a must for roasting veggies. Good luck.

Thanks for the advice! wekick, I will try to find out what changes are coming in 2020 for Monogram. Garderner2014, I have reached out to Lacanche to hopefully set up to see one in person. My gut is leaning toward Lacanche but hard to actually commit the $$ and delivery takes a long time, although my project has wiggle room in the start date. And the monogram and Cluny models aren't far off one another in price anyway.

Hi eg, I have a Cluny 1400 and have been using it for the last 2ish months. You will not be able to fit a 1/2 sheet pan in the ovens. I, too, used one for roasting veggies weekly and making a specific recipe of brownies (maybe annually). I now roast veggies on 1/4 sheet pans and will work to adjust that brownie recipe the 1x per year I bake them. I love the smaller ovens! There is less oven space to heat up which means my food is roasting / baking on the shorter end of the time window given in a recipe. In addition to the smaller sheet pans, I did have to purchase a smaller roasting pan for turkey and chicken. Depending on which top you choose (Classique or Traditional), your range will come with a slew of accessories, including cookie sheets for each oven.

You will find that while the racks are not on an easy glide mechanism, they slide out super easily and are lightweight. I believe the ovens are easy to clean as well, but I haven't had to do that yet.
The ranges are big pieces of machinery, but they are super simple in their design. I purchased two magnetic timers from Amazon and placed one on each oven: https://www.amazon.com/Zassenhaus-M072327-Retro-Magnetic-Kitchen/dp/B0025K7Y48/ref=sr_1_36?keywords=magnetic+timer&qid=1575303117&sr=8-36.

I haven't had my range for a long time but I really do love it. It's a solid workhorse, like you said. The customer service is great and responsive. I encourage you to reach out to either Victoria or Elisa, depending on where you're located and work with them on choosing the model that is best for you. If you are worried about size, could you fit a Sully in your workspace? Not sure how extensive your remodel is...

Correction Megs1030 is correct, the oven do not fit 1/2 sheet pans. Sorry I was confusing 1/2 sheet with my jelly roll pans.

Are you all about cooking? Is the experience exhilarating, and the elevated end result important to you? Or are you a basic cook who just likes the look and the heft of a quality Stauf cast iron braising casserole? Is the kitchen your laboratory? Or is it your refuge where you want familiarity, and sentimental things that make you smile?

Either way, look at BlueStar. You can get an amazing functional piece of equipment that comes in beautiful colors and trims. With no issues fitting full sheet pans.

Bonjour @e g ! Such an exciting time, but understandably a little stressful if you're not sure in which direction to head. So many incredible options on the market, and you are undoubtedly in wonderful hands here.

While of course we love and celebrate the culture, history and performance of the Lacanche Ranges, we understand quite well that they are not a perfect fit for every American kitchen. If self-cleaning, timers, bluetooth connectivity etc are priorities in your kitchen, then an Old World French Range will probably not be the right match now, or even years down the line :) You should welcome the Range you love in your home, the one in your gut. This is the Range you will love and enjoy even years after purchase.

All that to say, please do let us know if we can answer any questions large or small. The Cluny ovens are definitely more traditional and intimate as opposed to US Standard oven sizes, but they still easily welcome a 26 pound turkey. Food is much smaller than we think and we do have a few tips and tricks to help you enjoy the most of your ovens. It also begs the question, are you more of a cook-top chef, relying on ovens once in a while, or is a larger oven size absolutely imperative...? These are the questions only you can answer :)

If you haven't yet, a look to our configurator online (frenchranges.com/configure) is a great place to start, and you have several options in your desired width with which to play. The Cluny, Chagny, or even the Saulieu / Savigny (larger ovens) offer a myriad of cooktop configurations... but again, the cleaning is on you ;)

Let us know how we can help, we are here to chat.

Chat soon et merci !

Blair | Lacanche US

blair@frenchranges.com

Hi, A bit late, but hopefully I can still be of help. I have a Cluny 1400 and I've had it for about 4 and 1/2 years.

I also looked at the Monogram as well as many other typical brands that are found in the USA and a few international too.

Ultimately, I believed the Lacanche would better suit my needs. I wanted a range I wouldn't have to replace in a few years (either due to it breaking or becoming obsolete), one that didn't have a lot of electronic components that would break frequently, one that had a history of satisfied users (I read years of positive threads and reviews on Houzz formally GardenWeb for Lacanche) , one with smaller ovens because after using an AGA for a few years I believe smaller ovens cook better and faster than the larger American sized ovens, one that would easily serve my family of six and our frequent entertaining needs, and finally one that would be a beautiful and unique centerpiece in my new kitchen.

I've written about my Lacanche experience many times; I absolutely love my range and I have no regrets. This range is very well made, a true stunner and a real work horse. In 15 years we replaced the range three times in our last house. Two of the ranges broke and the third was to update to a stainless steel model to sell the house. I honestly believe my Lacanche will be my last range and with any luck will be passed down to one of my children.

Hi Corie Hall. Thanks so much for your reply! I actually already went ahead and ordered a Lacanche Cluny which will be arriving sometime in May! Can't wait. I picked it because of the double ovens, smaller oven size, styling and quality craftsmanship. In the end I think the small Monogram oven was too small for the things I actually use the oven for daily. Thanks again to all for your advice!

Congratulations!!!! Now for the important question, what color did you get? :)

I chose Matte Black.

That is a great choice, it classic and will go with everything!

Hey all - slightly unrelated, but I haven't found anywhere else to ask online! The markings on the Lacanche Cluny 1000 in my rental house are completely rubbed off - I have no idea what temp is what on the ovens, or how to mark anything. Unfortunately there are no sales offices in my state in Australia, either! Can one of you send a picture of the front of your Lacanche markings? Particularly if it's a Cluny??

Thank you in advance!

That brings back confusing memories from when I learned how to cook and bake as a kid. I remember reading recipes that said things like "preheat gas oven at level 4". Hmm?!? What does that even mean? Of course, it didn't help at all, that my family didn't even own any gas appliances at the time.

I am sure, if you learned cooking this way, it all makes sense. But I never got the hang of it. So much easier, if the recipe mentions actual temperatures.

For all the idiosyncrasies with how recipes are written in the US (who in the world thought volume measurements were a good idea?), that's one thing they got right. And appliance manufacturers fortunately followed this lead. I can't remember ever seeing an oven in the US that didn't mention actual temperatures on the dial.

https://en.wikipedia.org/wiki/Gas_Mark

Wow, Lacanche ranges/Patrick, could you possibly show how dedicated to customer service you are any better than answering questions like you do here? So impressed, truly.

Thank you Patrick!! You are amazing. I emailed Manor but it was after close of business. :)

I moved from the US a couple of months ago, so that's part of why I need the markings - switching to Celsius in cooking is difficult enough without having to guess what the temperature feels. And getting an oven thermometer just means I'll be opening the door all the time and letting the heat out.

Patrick, you've saved my bacon. Literally.

Does Google Home work in Australia? It's been a life-saver when mixing recipes and having to frequently convert units of measurement: "OK Google, what is 400°F in centigrade". Of course I can do the math in my head: 400 - 32 is 368. Divided by two is 184. Plus ~11% is 204. But it's so much faster just being able to yell out that question and getting an answer. And I can even do that, when my hands are sticky with dough.

I have Alexa when all my stuff gets here... the shipping container arrived, but it's still clearing customs! I think Alexa will do that, too, thanks for the tip.

Glad I could help, @Faith Reid!

Regarding the oven thermometer, it's not the prettiest solution but it might help at first: i use an electronic BBQ thermometer with a wired probe when I need to do a quick temperature test in our ovens. It comes with both a "oven temperature" and a "meat temperature" probes, and you can use either or both. This allows you to have an idea of the oven temperature without opening it.

https://www.barbequesgalore.com.au/maverick-hd-377-remote-thermometer something like this even has a remote screen module to place on the counter or where convenient.

I hope that helps!

Patrick

I just wanted to post a quick update about my Cluny range and the half sheet pan issue. I have had it installed for about 2 months now and completely love it! I was planning to switch to jelly roll pans, but it turns out you can squeeze the half sheet pans through the bar in the back of the rack and fit them into the ovens longways. This is a bit of an issue if your pan is full of things that will bump into the bar, so my husband actually removed the back bar stop and I can place the pans in without issue, it still does not come in contact with the back of the oven. I know this may not have been what Lacanche had in mind, but it works well for me and I have no issues.

@e g, Can you show me how your 1/2 sheet pans fit in your Cluny ovens? I still have not been able to do this!

e g -

With that sheetpan tweak (removing the back bar of the sliding rack), you have just sold a Lacanche! (They should pay you a commission - just sayin'). Thank you! That was my biggest hurdle. Well, I also let go of having an induction section 'cause it seems there needs to be an added fan(s) to keep the induction components from being roasted by the oven, and I like things pretty quiet in my kitchen, so added noise doesn't work for me. Someone said the noise was *really* loud. Maybe that has improved?

I was a pastry chef for a few years and have several recipes that are specifically for a half sheetpan size. Smaller sheetpans just wouldn't work. While I know how to mathematically adjust recipes to fit different cubic inches of baking space, it's a pain in the patootie.

I won't be able to order 'til next year when I'm back at the house where it'll go, but that's peachy. I'm just so excited there's a way to make a Lacanche work! Thanks for your clever solution.