LaCanche range configuration advice and would you buy it again?

6 years ago

Hi! I'm ready to pull the trigger on a Lacanche range, but some of the things I've read online are making me a bit nervous. I'm leaning to the Savigny with both ovens electric, as I've heard the gas oven isn't the best for baking. I would love to hear about your experiences with Lacanche and also advice as to how best to configure the cooktop. We have a family of 6 and I do a lot of sauteeing but also make pasta etc. I don't think we need to accomodate a wok. The french plate seems like a neat feature? Can we get by without the warming cabinet? Thanks!

Featured Answer

megs1030

6 years ago

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.

Sort by:Oldest

Comments (7)

M
6 years ago
as I've heard the gas oven isn't the best for baking.

I personally find the difference between gas and electric ovens is overrated. I have cooked and baked in both, and in fact, I currently own an all-gas range and an electric combinations steam wall-oven, and an electric SpeedOven. I use these appliances interchangeably.

Yes, there are differences, but it's minor and can usually be adjusted for without much effort. The only real difference is from the CSO which has full humidity control in addition to very precise temperature control. That's in fact a game changer. But I don't think LaCanche currently offers a CSO. So, that's not an option for you.

I don't think we need to accomodate a wok.

We have a Bluestar range (so, a somewhat different product). I love to use my wok on it. I don't think the LaCanche wok ring works quite the same. But I would just like to throw out the fact that a wok is useful for more than just stir-frying Asian foods. I use it for other foods all the time, as it is convenient how large it is and I like that the high sides reduce the splatter that I need to clean up afterwards. With a large family, you might find that this is something you'd appreciate.
sarahwalkerbaker thanked M
Related Professionals
Fayetteville Kitchen & Bathroom Designers · Lafayette Kitchen & Bathroom Designers · Pittsburg Bathroom Remodelers · New Braunfels Bathroom Remodelers · Hartford Bathroom Remodelers · Chicago Bathroom Remodelers · Huntsville Kitchen Remodelers · Jackson Kitchen Remodelers · Syracuse Kitchen Remodelers · Lake Charles Kitchen & Bathroom Designers · College Station Kitchen Remodelers · Bennington Kitchen Remodelers · Gulfport Custom Countertops · Asheville Custom Countertops · Myrtle Beach Custom Countertops
sarahwalkerbaker
Original Author
6 years ago
Thanks so much, this is all very helpful. I've been emailing with Art Culinaire but phone may really be easier. Which model did you get, if I may ask?
PRO
Art Culinaire
6 years ago
Bonjour @sarahwalkerbaker !!

Lots of wonderful questions to be sure :)

Perhaps a phone call would be a perfect next step. Each Lacanche is so customizable that it truly all boils down to your lifestyle needs and cooking styles - now and in years to come. Let us know how I can help and I'll gladly get you in the right hands.

Merci !

Blair | Lacanche US

blair@frenchranges.com
sarahwalkerbaker thanked Art Culinaire
megs1030
6 years ago
@sarahwalkerbaker, we purchased a Cluny 1400.
sarahwalkerbaker thanked megs1030
sarahwalkerbaker
Original Author
6 years ago
Thank you, Blair. I was actually emailing with Elisa last night to set something up.
sornbarry
6 years ago
Our Savigny is configured with classique top and induction hob on the side with double electric convection ovens.

We’re very happy with the configuration. Induction allows easy adjustment of power for soups and sauces. We do use a wok on the center grate with wok ring.

I also recommend picking up a stainless steel grate cover that fits over the center grate and burner when not in use. It’s an ideal work surface when you are cooking with the side burners. The cover also serve as a place to rest hot pots and trays from the oven.