Bumping in hopes of getting input.

I love having multiple ovens. I don't mind having small ovens. It's so rare that I really need a huge oven cavity, and I can usually work around that situation somehow.

Of course then, I am lucky and I have both large and small ovens in my kitchen. But realistically, if I had to pick, I'd always go for the option with more than one oven. It opens up so many more options when cooking even just moderately complex meals. Ovens are a seriously underappreciated commodity. They can be used for so many tasks.

Can't comment on any of the other questions. As much as I am drooling each time that I see a LaCanche, I made a very different choice when shopping for my appliances (works well for me; might not be a good fit for you, though). So, I don't have any first-hand experience with LaCanche.

K D - we have ordered this same range - Chassagne with induction. I am SO excited for holidays and entertaining purposes for all of the mentioned above. I think I will use the warming cupboard a lot. We also have ordered a steam oven for a different location in the kitchen.

A combination steam oven is an amazing addition to your kitchen tools. And yes, if you do have the space and money for another wall oven (i.e. your CSO), then it is much easier to make a decision on the configuration of ovens in the range.

Warming cupboard: if I choose the white model pictured (Chagny), will I regret not having the warming cupboard? Alternatively, if I choose the option with the warming cupboard, will I regret not having a second oven? (I've never had multiple ovens or a warming drawer before.) The workaround to this could be to have a separate warming drawer/microwave appliance, but currently, I just plan to have a microwave hidden away in a cabinet.

Like you said, it all depends how you cook. I have the Cluny 1400 and have not mastered my warming cupboard yet, but I've only had it about 2 months. I'm sure Victoria has told you that it operates as a slow cooker and I know if you read through the much older Lacanche threads, there are instructions on how to use it for sous vide cooking. I'm not much of a slow cooker, was more interested in using the warming cupboard as just that... a warming cupboard.

As for the # of ovens, it's not often that I need to use both ovens at once. I would say I use both at the same time a few times a month, to roast lots of veggies, and certainly around the holidays. The Chagny technically does give you 3 ovens, but that little one will cook super fast.

Since this is a whole house remodel, do you have room for a larger model? Could you fit the Chambertin / Chassagne (only 4 inches larger than Chagny). Perhaps you have room for the Cluny / Chagny 1400? When we first started our kitchen remodel, we were looking at 48" or smaller. But after speaking with our KD and working out a few tweaks, we went with the Cluny 1400 and we do love it!

Large oven vs. standard sized oven: The majority of my cookware will fit in the standard sized oven. My All Clad lasagna pan and deep sauté pan will not fit in the standard oven due to extending handles. I almost never use the lasagna pan, but use the deep sauté pan frequently. I'm bummed about this, but this pan is also produced without a long handle, which I could buy. Has anyone regretted going with the standard oven instead of the large oven? Again, between these models, the dilemma between one and multiple ovens exists.

I did have to purchase several new pieces of cookware, namely 1/4 sheet roasting sheets and a smaller All Clad roasting pan. I actually prefer the smaller ovens as they take WAY less time to heat than the larger American ovens and are more efficient in how long it takes to roast / bake whatever is in there. If you can purchase your saute pan without the handle, go for it. I think you'll enjoy the smaller ovens.

Classique vs. traditional range top:As an American, I'm entirely unfamiliar with the traditional top option. It seems intriguing. I frequently make pasta (so the classique top seems more conducive to boiling large quantities of water fast?) but also make sauces and soups frequently that require long simmers. Traditional top owners, how is this working out for you? The "safe" option for me would be the classique, but I don't want to miss out on the traditional top just because I'm unfamiliar. My fear with the traditional is that I'd end up not liking it.

I went with the Classique and LOVE the power burner and use it daily. We did install an induction hob above our warming cupboard, and that is certainly faster at boiling water than using the power burner, but there is something so fun and sexy about cooking on a gas flame. I do make soup and sauce frequently and here's what I'd suggest. Get the power burner and use it to get your soup / sauce started. If I need to simmer for a long period, I move the pot to a smaller burner. ALSO, if you choose the Classique configuration, your range will come with a cast iron plate that you can place on top of the smaller burners that will act as a French top. I would talk to Victoria about all the accessories that come with your range.