Dear Gardenwebbers, I haven't posted in a while but have been following every single word you have all typed-I've turning into a stove stalker ROFLOL! Of all the threads I've read over the past year regarding stoves, this is the only one whose posters have actually taken the time to break down the decision-making into the critical components. Not just reviews or opinion, but usage, wear, cost, BTUs, options,even the way the stove sticks out from the walls and integrates into the space. Well done!!You have no idea how helpful you've been! I still haven't made a decision, but I'm inching closer. Like a few of you, I took a step back and asked what I really needed/had to have. One of you rightly pointed out that deciding whether one is a stove top or oven cooker could help out. My ovens are super important to me, and have been the big sticking point in my choices (more on that in a minute) but I do most of my cooking on the stovetop.I REALLY want a coup de feu.If I pick the two burner one coup combination offered by Molteni or Gullo, I'll have to really up my cooking game and plan a bit more ahead (you have to allow the plaque to come to temperature to really use it effectively. So I was concerned I wouldn't have enough "regular" burners.But then, like you all advised, I took a step back and paid attention to what I was really doing "most" days-turns out I'm usually only turning on two burners anyway. When i move to more burners, that's when I could use a million more, so the coup definitely could work out then. I'm still kind of intimidated by it-the Molteni and the others I'm considering are very powerful, but I think that's just lack of self confidence. Burner strength/BTU's were very important to me as well. I currently have an old Wolf Gourmet line-they were better made than the current offering, heavier and more powerful.The max burner is 18K, but it loses power when the other ones are turned on, and then I can't get that nice carmelized sear on the food. I love the oven though. It's gas with a broiler and a (very noisy) convection fan, and sticky racks. Don't love the noise and the stick, but the size is pretty good, and it works well. All the units I'm considering are more powerful, but some more than others.Like everyone has noted, the ovens seem to be what pose the most dilemmas. I worry about cleanability. My current stove is a PITA to clean.The Rorgue has a neat water bath under the burners to rinse out spills-cool!It's also the least expensive of my three choices (So far. Am waiting on the cost of the UL listing fee, plus I have to add in taxes and VAT) but I can have every little gadget I had lusted for(of course, I'm now really rethinking everything). But it's the least pretty/french range looking of the batch. It does come in colors though. I'm nervous that if i select a range with two ovens that I won't be able to use them for what I occasionally need-larger sheets and pans, so I'm really leaning towards one gas oven in the range, and a Miele Masterchef 30" in the wall, which is 6" bigger than my current oven (I have a few pans that I really have to grease up the sides of the oven to squeeze in). I'm going to a Gaggenau cooking demo at Purcell-Murray this weekend and check out their ovens too. Anybody have some feedback on those? I'm also considering getting a smaller range and adding in two induction burners into the counter for quickie cooking for the kids (I have five). I could have had them built into a bespoke range, but the electric components have to be kept far away from a high heat source, which screwed up the size of the unit massively Our quotes from the contractors are coming-scary! I just wanted to thank everyone for all the input-every single comment has been so helpful. Oh, on a side note, there's a ROCKIN' Morice stove for sale that I found on the internet. It's not the right color for em (it's blue and silver) but maybe it would work out for you. It's got 3/4 burners (one is a single grate but with two burners under it-is that one or two?LOL) and a coup de feu. The oven is electric. I've (hopefully!) included the link. Parts are still available for the Morices. If it had been a different color, I would have jumped on it-great price. well, I'll be continuing to follow everybody's stove progress, and hope to have a stove too. Soon... Here is a link that might be useful: Sea Sales Morice cooker

tom, We have had our cluny for (I think) 5 years now. We are still very pleased with our purchase. The burners are great. The only negative I have ever heard is that simmer won't go low enough for some cooks. A simple, $10 solution is a flame tamer. Ignitors always work. The ovens are perfect for us and heat evenly as far as I can tell. When we make cookies we always rotate our sheets. They are smaller than what most are used to. I've never had a service issue, so I can't speak to that. There are hundreds of posts about this oven. If you search for "lacanche" you will find series of posts from part 33 or some such. We would make the purchase again. Joe Here is a link that might be useful: lacanche search

We have a 39" range now from the 1950s and though I believe there are some other ranges out there in this size, none came in such a beautiful package as the Lacanche. We bought a Volnay (awaiting it's arrival) which is 39" also only it has the bigger 21" oven and a smaller warming cupboard. I have a 21" oven on my current range and love it - it's a perfect size for us. I don't have any trouble getting roasting pans in or out or bumping my hands/arms on the sides. I was told the Volnay oven would warm up in 15 minutes (ambient air) and then the walls and all would continue to warm up after that. I actually think 15 to 20 minutes is pretty good. I was comparing it to an oven on a 36" range and I think they said the blue star was 30-35 minutes warm up time. That really turned me off. Comparatively 15 (or 20) sounds pretty good! What do you cook on now? Have you tested exactly how long the oven takes to come up to temperature? What you currently work with could inform your perspective. It doesn't seem there are that many ovens that will heat up faster, especially ones that are full 30" ovens. It actually takes me at least 15 minutes to prep for any meal so waiting that long isn't really waiting. I'm only semi-informed but I think only speed ovens and steam ovens would heat up faster and that's in part because they are much smaller. I've heard others complain about the racks but I guess I don't move racks so didn't notice during my test drive of the Lacanche. The griddle is reportedly very heavy. I'm just going to buy an off the shelf one that's lighter. I won't use a temperature gauge to know when the oven has come to temp - I'll just time it and then by feel/time over time. I think the light does go off and then starts to circulate after that so you should now the oven is ready. BTW, I researched the Ilve and the depth of the oven is really shallow if I recall so I'd be sure to look at the interior dimensions. IMHO the craftsmanship of the Lancanche was better than the Aga ranges. If you really want super speedy oven heat up times I'd look at pairing a Lacanche with a speed oven. Some of the Lancanche have 21" ovens (e.g. Volnay) which might work better for you based on your comments than the smaller ovens on the Cluny. I think some people just learn how to navigate the smaller ovens with time and are very happy with them. Some have looked at vintage O'Keefe and Merritt ranges. The range top does not have as many BTUs as the Lacanche, if that matters. But the OM ranges are lovely to look at. Good luck!

I understand the attraction of French ranges and the conflict between the high end and the moderately priced ranges, but, were I doing cooking for a large family and catering on a regular basis, I'd probably go with a Blue Star plus a couple of induction modules. We are looking at small Lacanches and Cornue Fe 1908s for a secondary kitchen because I want the "French look" and because I specifically desire less fire power in this one than in my big kitchen. The other brands that you have mentioned are simply out of the question for us. You may want to contact Green Demolitions with your specific needs and preferences and see what they come up with.