My LaCanche Range is lower than the counters. What is te best way to elevate?

so... I *just* bought a used Lacanche which was being sold because it was all manual ignition (including the oven). It's 20 years old. I haven't had it installed yet (everyone I've called is two weeks out, but one is trying to squeeze me in). I will say however that I have taken the range somewhat apart (undid the top stainless plate and removed some of the covers over the gas and electric element) and I simply CANNOT BELIEVE the condition it's in. It looks like it's 2 years old, not twenty. (I have seriously said "I can't believe this thing is 20 years old about 20 times today, lol) The lines have zero corrosion, the enamel has NO scratches (there is one dull patch where someone touched something corrosive to the surface, and now two more on the side where i mistakenly attempted to use the wrong cleaning agent, barkeepers friend, on the enamel :( but they're thankfully on an invisible side), the gas lines are perfect, the seals look great. The stainless top has some use scratches but it cleans up so nicely. There was who knows how many years of grease splatter on the side of the enamel (between the range and counters) and i cleaned it with a soft sponge and soap and water and THATS IT. I put the stainless vents and oven racks in the dishwasher and they are almost new looking. Not all stainless cleans up the same way I have found. I could check my makeup in the warming cupboard mirrored surface if i wanted to. The quality of the materials used is superb. I am beyond amazed. I fully expect this will last us another 20 years. The continuous stainless top plate was super easy to clean, and when I lifted it up, I was able to get to the rest of it fairly easily. There is some dusty greasy accumulation in crevices and corners, but most of it wipes out fairly easily. The person who bought the range originally was very much a home chef, so it was undoubtedly well used until the second owners got it a few years ago. I can't wait to have it installed and use it, but I can say for sure that they clean up well.

PS I would also consider getting the version with the small broiler (Chagny, I think,) since you don't cook much, it's like having a toaster oven built in your range. And be sure to consider adding an induction domino. I have induction in my other house and it is really great- easiest thing ever to clean and great control. The LC is from a PO and my kitchen was built around it, so that is why i don't have induction in this kitchen too.

Hi, how exciting for you! Our Lacanche range was installed a couple of weeks ago, I cooked on it for the first time last night (we still don't have counters, hence the delay). Anyway, I have baked in both gas and electric over the last 20 years and have had no issues. All of my cookies, pies, brownies, cakes, etc have always turned out great in my gas ovens. Have you used a gas oven before? Like the previous poster stated, I really see very little difference. I find everything bakes evenly in gas, no need for turning cookie sheets or rotating a pie dish. As for the warming cupboard.... have you spoken with anyone from Art Culinaire about it? It is not just for keeping foods and dishes warm. You can use it as a slow cooker. You can cook rice in it in the same amount of time as cooking it on your stovetop. You can warm plates or keep side dishes warm. I'm excited for the warming cupboard to keep my husband's dinner warm if I eat earlier with the kids. If you search the message boards for "Lacanche", there are a TON of threads that come up from about 5-10+ years ago about how Lacanche owners have used their warming cupboards. I found those older threads to be super informative before we purchased. If you haven't already, I would definitely call Art Culinaire and talk to them about your questions. I would also ask them for an education on the French top. We went with the Classique configuration... it all depends on how you cook. And I wasn't sure if I needed a French top. We don't cook with a lot of sauces, etc, so the functionality would have been lost on me. Each Lacanche range in the Classique configuration comes with a simmer plate (along with the wok ring and so many other accessories). The simmer plate serves as a smaller French top. You would put it over the two smaller burners instead of the larger power burner. To me, that was the best of both worlds! The ranges also come with the wok ring, so I'm not sure what your question is.... do you not want to use it? I have never cooked on a wok before, but I'm excited to try! If you don't want to use it, just store it and don't think about it.