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Does anyone have experience with high altitude cooking with Lacanche?

4 years ago

I'm building a house at 9,500 feet above sea level and am looking at the Lacanche versus the La Cornue both mainly for style and durability. I'm wondering if one is better than the other for cooking/baking at high altitudes. I have seen some general reviews (not discussing high altitude) that describe the Le Cornue as having a special seal around the oven to keep in moisture ( good for high altitude cooking) and I also like the idea of the curved dome of the interior for more even temp distribution. I like the design of the Lacanche a little better but am concerned about uneven heat distribution as mentioned on several reviews and am wondering if it can perform like the Le Cornue in that aspect as well as at high altitudes.

Thanks,

Kristi

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Comments (5)

plllog
4 years ago
last modified: 4 years ago
Very interesting question. I think you're right to focus on the ovens, especially the shape of the real La Cornue oven, because I'd think that's going to be the biggest difference between the two ranges at any altitude. If the La Cornue oven is truly parabolic, all the heat that bounces off the oven ceiling will reflect straight down. Whether that would help appreciably with high altitude heating, I couldn't say, but it's possible! You might also look at how the oven elements operate as well. I'd thing the burner valves would be sufficiently similar that equal BTU rates would give similar heat/cooking output. (And hoping to bump up your question for someone with better info to see.)

I don't know the answer to this, but if you're using LP, are there pressure maintenance issues, and would electric/induction give you a more reliable and efficient heating? I've cooked at altitude a few times, but only on electric coil. It was daunting to someone who's used to sea level. If you're going with a French range for simplicity, good idea, but if it's for the look and something else might give you more function at altitude, keep in mind that for the cost of the least of those ranges, delivered, you could design and install an impressive looking custom cooking center to house component appliances.
Madrugada, LLC thanked plllog
gardengal48 (PNW Z8/9)
4 years ago
Golly gee! I am not a kitchen connoisseur - a regular electric oven and range works perfectly well for me (although I'd prefer gas) - so I had to look them up. Used, they cost more than most cars!! That just does not register in my world!!

Sorry, I have nothing to offer with the high altitude or the oven choice. I just had to remark on the severe sticker shock.........
Madrugada, LLC thanked gardengal48 (PNW Z8/9)
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lindac92
4 years ago
Have you done any cooking at 9000 plus feet? I have and outside of the usual things like more flour to baked goods and don't try to cook "fat" pasta because it falls apart before it cooks and boiled potatoes don't work at all. All my cooking on high was on very ordinary electric ranges and ovens and once I figured it out, there wasn't a problem.

If you are going to spend upwards of 10K for your kitchen range, get the one you think is the prettiest.
Madrugada, LLC thanked lindac92
PRO
Lacanche USA
4 years ago
Bonjour Kristi!

We have many owners in higher altitudes who enjoy their Lacanche Ranges immensely, it is just something we must note in the configuration for subsequent adjustments regarding where the Range will ultimately live. I'd be happy to connect you directly with our support department for any technically - specific questions, I'm reachable at blair@frenchranges.com.

Let's connect and I'll put you in the right hands.

Merci !

Blair | Lacanche US

blair@frenranges.com
dcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years ago
There are significant differences cooking at 9500 feet above sea level. Water will boil at 90C, not 100C.

It makes a difference if the heating (cooking) environment is mostly by convection (gas) or by radiation (electric heating element).

dcarch

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