My kitchen is 11" x 14". Because of a wall of windows at one end and an entrance/doorway at the other, the style is galley. Before the reno, my kitchen was basically unfitted with 2 tables (small dining and bakers'), 1 hutch unit and a 3-cabinet run of uppers above a base sink and dw. I had a 6-burner, double oven Smoothtop range (circa 1923) that was 54" in width and was adjacent to the sink/dishwasher. I must tell you that, after 21 years of constantly searching for landing pads and prep space in my kitchen, the #1 aim of my reno was to get some! Now, Of course I used the empty burners on my big old range as a landing pad. But I hated it! The one bit of countertop space I had, 24" above the dw, was never satisfactory. It, along with the 2 dining and bakers tabletop surfaces I had, were always loaded down with other standard items like a paper towel holder, utensils crock, toaster, telephone, flower vase, etc., so the space to prepare meals was always extremely limited. Unfortunately, my antique range which was supposed to be the focal point of the reno did not survive the remodel due an assault upon it by an incompetent plumber. When I realized I would have to replace it, I was intent on doing so with a range that would at least be equivalent in cooking capacity to the 6 burner, double oven range it would be replacing and be appropriate, design-wise, to the age of my 100 year old house. I ended up choosing an Aga 6-4 -- a range that is only 39" in size. The scale down of the range size from 54" to 39" made a significant difference in giving me the counter space I was seeking. BTW, I don't think that my 54" antiquee range in any way, appearance-wise, overwhelmed my small kitchen space but it absolutely did hog the surface area available to me for working. I definitely understand your kitchen size limitations, the desire not to butcher the house's original footprint and to do a reno that honors the age of your 120 year old home. So, without a doubt, I think a Lacanche and unfitted kitchen furniture will be beautiful and appropriate! My primary advice, however, would be to scale back on the size of the Lacanche you'll be getting. IMHO, the 11" in difference between the 55" Lacanche and the 44" will be tremendous in a kitchen of your size and my hunch is that, when all is said and done, you'll appreciate having more food prep and landing space over that of more cooking capacity -- especially where the 44" range is hardly chopped liver! :-) Good luck!

Thomasville cabinets are the same as Diamond cabinets. In Diamond, the door on the cover is called Anden and the color is Portabello (that's the Diamond line that's sold at cabinet dealer stores, not the Diamond line that Lowes carries. Not sure of the name in the Diamond line at Lowes, but they would have it.) Thomasville, Diamond, Kemper...all Masterbrand cabinets. (I work at a kitchen store - we sell Diamond) :)

No, the deleted thread was just under 2/3s full, but perhaps the mod felt the concern raised about spamming justified pulling it. Of course, since the bickering got out of line, that may also have factored into its deletion, but I've seen other disputes that were allowed to stay active and let the community make its own assessment. If you check the reg dates of several of the outraged posters there seems to be more than mere coincidence at work. One of the same posters asked a supposedly innocent kitchen question on another thread and forgot which name they had used to originally post. They later replied under another name, again one used by the accused spammer, and made it quite obvious to those familiar with both threads that the accusation on the deleted one was on target. I don't know if I was the last to post on the deleted thread, but I suggested that in the future once a spamming accusation is deemed warranted, we simply cease to respond as a few good GWers well versed and knowledgeable in the operations of internet marketing pointed out that one way the spammers can benefit is by the number of posts generated to a thread that calls attention to the spam product, not just by the number of hits they may drive from the curious who look at the blog or internet vendor. Besides I really dislike the utterly stupid change in tone that the accusers interjected in to the GW community. While we may have some with a strong sarcastic flair that might make the more sensitive types cringe a bit, their pointed wit is often well placed. I have a lower threshold for the type of silliness we were subjected to by the spammers. Nonetheless (N-o-n-etheless) earlier on that thread I noted that the antonym to "all" had disappeared from someone's post as the same word had disappeared from my posts in a different forum. I read another thread this morning and saw the same word was missing in yet another poster's response from 8/16/11 so this was not a new problem just occurring yesterday. Anyone have any ideas whether this is just a GW gnome issue confined to the GW site or whether it could affect posters?

I thought the sinks were weird until she discussed the upsides, and then I could see a bit of advantage with that area in the middle. They are definitely a 1-cook set-up. I loved the window views, the office/cookbook storage, and the pantry. But what I didn't like, interestingly enough in a 'baker's kitchen,' is how the baking area was so fragmented and spread out. Why have the dry ingredients and measuring cups in the big island, which is not really close to the counter where she mixes her doughs and batters? And the ovens are even farther away, and a longish trip around islands when she's otherwise busy in the kitchen. I'm glad she loves it, and it was fun to see, but not what I'd want. I assume she may have started with limitations and made the best of things. Thanks for sharing it!