Lacanche vs. CornueFe 1908

11 years ago

I'm married with a six month old son and we're modeling a victorian kitchen in SF. I am considering these two ranges - such a great fit visually with a victorian! My concern is form over function...am I getting a stove and a range that I will still be happy with, as I do actually cook every day and fully intend to learn more over the years. This isn't just for show - I do a lot of meat searing, roasting (typically very low temp roasting) braising and a I use the broiler a bit here and there. I have ventilation covered, now I have to decide on the range. While I am definitely not a chef, I am a serious cook and plan to grow into whatever setup I choose over the years.

I definitely want one integrated stove and range, that is what space will allow. I can do the 36" Cornufe or the 40" Lacanche, although the commitment of the odd sized Lacanche makes me nervous. What I really need is feedback from actual buyers and users of these two ranges. Can anybody help me out? If you read through these forums enough you will find a problem with basically anything that sounds like a deal breaker (loud ovens, doors hot to the touch, terrible service, these ovens are just for show, etc.). I'd love to hear feedback from actual users, thanks in advance for taking the time!

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huruta

11 years ago

We have had our French Blue Lacanche Volnay (39") installed for about 6 months. We are very happy with it. I didn't consider the Cornufe that seriously because I did not want such a large oven. I love the size of the smaller Lacanche oven - it heats up very quickly and is big enough for all our purposes, including a 16 lb turkey. I love the 39" cooktop - the extra 3 inches give me room to cook and bring things in and out of the oven simultaneously. There are a number of Lacanche threads that you should look through. I am very happy with our choice. I have not cooked on a Cornufe.

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Comments (6)

PRO
Deck The Halls
11 years ago
After over a year of research, I ordered a Lacanche. I don't have it yet, so I can't say anything personally about how it actually cooks. But, I do cook and plan to cook on it everyday once it's installed.

I also considered the Cornufe. I ruled it out because I learned it was no longer made by the French, but made by Aga Rangemaster. I have no issue with the traditional Aga cooker. But, Aga now makes several more modern cookers that don't get many positive reviews and I worried that the Cornufe would also have the similar issues. Also, if I was buying a French stove, I wanted it to be made in France.

When I got to see both ranges in person, the Lacanche just felt like a more solid and sturdy.
sburgess75 thanked Deck The Halls
PRO
THE FRENCH BARN - Lacanche Canada
11 years ago
"sburgess", if the 40" size is a concern for you, Lacanche now has two 36" models as well (Beaune / Bussy).

Corie is spot on regarding Lacanche vs CornuFe!

Cheers,

Patrick
sburgess75 thanked THE FRENCH BARN - Lacanche Canada
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Gooster
11 years ago
I have the CornuFe 90 and I'm still quite pleased. You can look at my old reviews elsewhere. The ovens are a particular strength of this range, and I can only imagine the authentic domed oven of the 1908 may be even better. The downside is the top configurations are more limited than the Lacanche.

There are a couple of former GWers that own both or have owned both Lacanche and other Cornufes (not the 1908) --

Since you are in the SF Bay Area, I think you can arrange for a visit to the Purcell Murray showroom to see a live model. For me, the fact that the US distributor was nearby and there was a good network of service professionals was a huge plus.
sburgess75 thanked Gooster
plllog
11 years ago
A lot depends on how you cook and for how many you cook. Is your Victorian an old row house with tiny rooms or a mansion? Or a smallish house that you're blasting open on the inside. There are a lot of houses in your area where finding where to seat a dozen guests is a bigger issue than where to find the oven space.

The vaulted La Cornue oven is supposed to be terrific for roasts. Not so much a gigantabird roasted whole. My goose pot wouldn't fit, for sure. :) Will you be baking twelve dozen cookies for school?

Lacanche is more of a "normal" stove in the way you approach the oven.

There are strategies by which anything can be made to work. Even with two fridges, three ovens and a warming drawer, I plan my menus according to what fits where when, and in what state, and I juggle things according to needs and spatial geometry. Project yourself into the future and think of how you really want to cook (not Walter Mitty day dream, but really) and which will suit that the the best.
sburgess75 thanked plllog
User
11 years ago
As someone who regularly uses my Cornue Fe, I can heartily recommend it. I just posted a rather exhaustive review on another thread. Hope it is helpful to you!

Function/Reliability/Service of La Cornue CornuFe110 or AlberTine

Lacanche vs. CornueFe 1908

huruta

Comments (6)

Deck The Halls

THE FRENCH BARN - Lacanche Canada

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