I would like to ask also—as I'm planning a brass faucet at my farmhouse sink, which will be directly across from the Lacanche range—is unlacquered brass a better choice for my faucet, so that it will develop a patina, as folks say the brass on the Lacanche will do? Or is polished brass equally pleasing over time? My Lacanche will have the standard brass trim. What decisions have Lacanche owners made? So hoping for some guidance here!

Anything, my friends and future Lacanche family members ;), anything at all? Maybe for starters you could share how your brass (not that on the burners)—the brass accents elsewhere—are holding up? Lots of patina? Just a wee bit? Still glowing like the day the range was delivered? How does it look now and how long have you had your Lacanche? Thank you in advance!

Bonjour francescaursula !

Are you in the US Market? I'd be happy to send you a few brass photos in varying degrees of patina if its at all helpful. Let's connect on email at Blair@frenchranges.com if you like - the brass is live, un-lacquered and will patina dependent on use, humidity and the like.

Let me know how I can help, and happy planning !

Blair | Lacanche US

blair@frenchranges.com

Hi francescaursula

We have owned our Lacanche Chagny for 4 years now( french blue, with polished nickel ) gas burners, 2 electric ovens and gas oven. It has the warming cabinet also (which is used both for warming and slow cooking). The range comes with a very small electrical oven that is perfect for roasting vegetables. Mine has the traditional top, also great for slow cooking or warming items and power for stir frying. The range is most powerful.

What I like best about the range:

The ability to configure it for the way we cook.

How well the ovens cook.

Customer service.

No complaints here. Only happy customer.

And do not forget how beautiful the range is.

We have a Sully 2200 in Graphite with a mix of copper and SS trim. I absolutely love it! We have the in-range steamer, power burner, mix of smaller gas burners and the induction unit. I was DEAD SET on getting a double plancha, which Victoria wisely counseled me against. In the end, I keep a cast iron griddle plate on it most of the time and can add a second griddle plate when needed. However, I rarely use both at the same time. I LOVE both the steamer and the induction units. I can't imagine not having them; they are used regularly, although the steamer was a bit of a learning curve. I have one gas and one electric oven, plus the warming cupboard. Also would not want to be without that guy.....not only for daily warming, but it is a fabulous braising beast! I use my steamer for many things, from sous vide-ish cooking to steaming rice to chafing dish for a serving buffet.

Things I worried/debated about prior to purchase, but shouldn't have:

Oven size: has not one time been a problem, and I have cooked for large crowds. I really enjoy having both gas & electric; I find it suits my cooking style. Also, it is important to note that everything cooks quickly....maybe due to the smaller space?

Copper finish: It has worn very well. If I were doing it over, I probably would go with unlaquered brass. I just like it better for the sink area (where I currently have lacquered copper, as well).

Service: we live in a major metropolis, but I still had concerns about how we would get service. It has been a non-issue. I had a couple of questions when I first got the unit, which Brian answered quickly. And we haven't had any service needs in the first year+ of owning the piece.

I wouldn't hesitate to purchase another LaCanche. The beauty of it still makes me still and as far as cooking....absolutely love mine! Feel free to PM with specific questions and I'll do my best to answer!