I have the Chagny 1400. Before my Lacanche range, I had 2 convection ovens, honestly I don't miss convection at all. I chose the Chagny for the gas and electric ovens, plus the warming cabinet and the petite broiler oven. I do not have any other ovens in my kitchen. Simple was my goal. Yes I did change the way I cook a bit, for the better. The ovens are very accurate. My biggest worry was the smaller ovens, I quickly got over that concern. The funny thing is the petite oven is my favorite.

I would encourage you to reach out to Art Culinair, they are the best and so helpful. Good luck.

I don't have either but I do have the Cluny 1400, not what you're considering, but close to the Chagny. I LOVE it! Love is probably an understatement. I have a gas oven and an electric oven and the warming cupboard. I do not have the smaller broiler oven that the Chagny has, but my electric oven does broil.

I've had many different oven configurations in my previous homes (double wall ovens, single oven, gas, electric, convection, you name it). I do not miss convection, but I honestly rarely used it when I had it. I did a ton of baking over the holidays and it was easy. The timing was accurate, perhaps a little faster than my previous ovens.

I agree with @Garderner2014 and I would suggest reaching out to Elisa or Victoria with Art Culinaire depending on what part of the States you are in. If you can visit a showroom or an Ambassador, even better! Good luck!

@megs1030@Garderner2014Thank you both so much. I visited the Art Culinaire a few weeks ago. i went there thinking I wanted the Chagny 1400 then I noticed the citeaux. It’s nice to hear you enjoy the petite oven. That’s kinda what attracted me to that model. It seems very versatile. I have double ovens in my current range and find that I use my small countertop convection oven for most things. @megs1030 i believe I’ve seen a picture of your Beautiful Chantilly range while scrolling this forum. i have an enamel sample chip being sent out in that shade. My cabinets are BM white dove and I’m hoping the Chantilly will work.

Hi @Deck The Halls thanks for the advice. Glad to hear you’re so happy with your range. I definitely know that I want the warming cabinet. Everyone seems to love it. The only thing making me consider the citeaux is that I bake a good bit and was concerned about the smaller ovens. How much can you fit in there? And color is a whole other thing! I’ve definitely narrowed it down. Just waiting on a sample of Chantilly to arrive

@bnwest24, I do bake a ton. I purchased four 1/4 sheet pans from Williams Sonoma and I can fit two in each oven at a time. I just make sure to rotate halfway through baking. I also use those pans to roast vegetables. I can also fit a large Emile Henry tagine in the ovens. And yes, you probably did see my Chantilly oven on these forums. I really do love it and I think you will too... it's a very pretty warm white. Can't wait to see what you choose!

HI @bnwest24, I can easily fit 2 1/4 sheet pans in the oven at one time, and the broiling rack from my last oven also fits perfectly too. And, I can also fit a 16.5x11 something cookie sheet in as long as I lift it up slightly over the back rack. I easily fit a 6 quart Lodge Dutch oven in both ovens and the warming oven. Honestly, the only thing I had to replace was my turkey roasting pan because the handles were stationary and stuck out just slightly too far.

I prefer cooking, I mostly bake sour dough breads and French baguettes.. When I make French baguettes, I just make shorter ones. My daughter is the true baker in our house. She has had no problem baking French macarons, layer cakes, pies, cookies, etc. for large groups.

Have you been able to see one in person; I don't recall what you said in your first post? If you can find an ambassador who will allow you to actually cook on the range, I think that is best. If you can't cook or bake something, at least bring all the pans you are concerned about fitting in the ovens with you.

Please let me know if you have any other questions, I'm happy to help and if you happen to be near Michigan, I'd be happy to let you come use my range!

PS - The chantilly color is lovely! I have terra cotta.

Bonjour @bnwest24 !

An understandably tough decision, to be sure !!

You're in great hands here with owner feedback, but please do let us know if you need anything at all - no question is too small when welcoming such a Range into the heart of your home.

The Cluny ovens are in fact more intimate but they still support a 26 pound turkey - the Sully size ovens (as seen on the larger oven in the Citeaux) supports a 32 pound bird, and a full sheet pan if baking is truly your primary use of the oven.

But at the end of the day, the choice must be what suits your cooking style and needs now, and years to come.

Please let us know how we can help, we are thrilled to chat :)

Merci !

Blair | Lacanche US

blair@frenchranges.com

We have a Volnay and I love the convection feature on it. I wouldn't go without it. I also love my oven, one of my favorite features of the range.

@Garderner2014 Im happy to see your love for the petite broiler. I imagine it being great for toast in the morning and so many other things that could possibly replace my countertop toaster oven. However, I’ve read a lot of posts about it burning everything. is there just a learning curve with It or have you discovered any tricks with making it work? Thanks

Hi @bnwest24 These ranges/ovens are very powerful, and a big upgrade from any range/oven that I have owned in the past. The petite broiler oven is small and does an even better job of warming up and maintaining heat. It is surprising how efficient it is. For that reason I have learned to check what ever I am cooking and not just assume the cooking time. This may be why you have read that "it burns everything". Just keep an eye on what you are cooking and you will be fine.

Hi everyone!

@Deck The Halls @megs1030 We are also considering these particular ranges, and I am worried I will miss out on the convection with the Chagny version. For those who can compare between the smaller ovens of the Chagny (or Cluny) - type ranges and a convection oven, do you find that the smaller ovens cook faster than a conventional (non-convection) oven even without convection? My husband and I love to cook but both work, so being able to come home at night and get dinner cooking for the family quickly is really important. Thank you!

By no means are they speed ovens, but if given a range for a recipe, I always start with the least amount of cooking time. For example, if roasting a whole chicken, I believe it’s 16-21 mins per pound. I always go with 16 mins and it’s usually done. For baking, same thing. Sometimes it depends on the recipe. I had a convection oven in our last house And never used that function.

can anyone comment on the petite oven on the Chagny 1400 Lacanche? I'm getting ready to put down my deposit and am weighing between the Cluny 1400 and Chagny 1400. I've heard the petite broiler burns everything, but then others say its great for pizza and roast veggies. Can it cook casseroles, too...or does it get too hot on the outside before the center is done?

Hi Lindsey,

I have the Chagny 1400, The petite oven is the oven I use the most. We roast veggies, bake cornbread, pizza in it and use it to reheat food. The oven does run hot, it is just super efficience, I usually adjust the heat down by 25 degrees.The oven is very small, you could bake a casserole in it, just be aware it would have to be a small dish, the height from the oven rack to the top is about 3.5 inches. Hopes this helps. I am so happy with my range, wishing you lots of luck.

@Garderner2014 Thank you so much! I don't know why I'm so worried about it....I love that I have options, but then I also have anxiety over so many options! Finally ready to take the leap. Thanks for the advice.