Very pretty. Beautiful in fact. If looks is what you are after, and is your priority. It’s difficult to find prettier, although Molteni gives a run for the money. A lot more money. You can certainly buy more capable machines for less money. If capability is what you’re looking to have. Or value. Or cost vs value.

It sets the tone for the 250K kitchen to surround it. It’s not going to look at home in lesser surroundings. No debutante summer slumming in the used Volkswagen compact. Again , if that’s what you’re going for. And it commits you forever to a non standard size that you’ll never fill any way but awkwardly if you change your mind. You’re buying a mindset and cotillion country club appeal over raw btu and cooking ability. But the cult would fight over that, ignoring the hard numbers.

There are really a lot of posts on this topic on this forum if you do a search. Here are a couple:

https://www.gardenweb.com/discussions/4491720/a-review-of-the-lacanche-sully-2200#n=25

https://www.houzz.com/discussions/2335559/lacanche-ranges-part-45

In the meanwhile, eye candy!

Lots of people love their Lacanche ranges. Do look up past threads. If I were to have gas it would be either Blue Star or Lacanche. They are both old fashioned and solidly made.

I agree with the recommendation for either of those two brands. We have a Bluestar RNB and absolutely love it. Wouldn't want to give it up for anything else.

Nonetheless, I drool every time that I see a LaCanche. Such pretty appliances and from what I can tell there is a lot of attention to detail. It is true that they have a non-standard configuration with unusual dimensions (although, probably more common in Europe, if you absolutely needed to find a replacement at some point). But that's not necessarily a downside.

LaCanche can fit a lot of features into a comparably compact package. Personally, I think the standard 6" increment for American ranges doesn't work well for dual-ovens. That's why we decided to get a 30" range and pair it with two wall ovens (a Miele SpeedOven and a Miele CSO). But if I had to have the ovens in the range, I would absolutely look at LaCanche instead of buying a 48" or 60" monstrocity. I think the 100cm/39" LaCanche is an awesome size, and even the 110cm/43½" isn't too bad, if you absolutely insist on having a bigger range.

I have been using my Sully for 4 months and would not change a thing! I was pleased to see the names of the technicians who calibrated the ovens in the installation manual. One gas oven (wonderful for pizza), one electric and all gas burners. Please let me know if you have questions as well.

I noticed that the oven racks stick a little and read that a light application of olive oil would help. Does anyone else have a suggestion? Thanks and stay safe everyone!

I'd be worried that olive oil could polymerize over time and gunk things up. But I believe there are high-temperature food-grade lubricants that you can find online and that should be OK to use here. Just make sure you check the actual temperature range before buying.

Sounds good- will check with the folks at Lacanche.

Dow Corning Molykote 44 light is a what I’ve used for rack lubricant. To be fair, it’s what I have on hand, and may be overkill. But its outstanding stuff and a small but will last forever. https://www.dupont.com/content/dam/Dupont2.0/Products/consumersolutions/literature/80-3372-01.pdf

@Rae, definitely check with the folks at Lacanche. Patrick and Tommy should be able to help with suggesting a lubricant. I haven't noticed what you're mentioning, but I'm sure it can be fixed easily.

Hi @cmoose24 and Thread contributors,

Did you order and receive your Lacanche Sully range? if so do you like it and what range top configuration did you get?

I am about to make a purchase decision on the same range and would love some feedback of the pros and cons. Most specificlly, on the choice of the two 11,000 btu burners or the two 15,000 btu burners.

I have decided on the attached photo configuration but not sure about the dual burners. I do make a lot of pancakes so the griddle would be useful on the dual burners but it would be nice to do some indoor grilling using the grill plate on the dual burners. I do feel I would use the french plate for simmers and warming.

Or would it be better to get the 11,000 btu dual burner and the 15,000 dual burner instead of the french plate and just use the plate on top of a dual burner……..Or keep the french plate and get rid of the 18,000 btu?

I would love some input!

I have that exact configuration. I don't remember know why I chose it. Probably because it looked pretty. The french plate is used for tortillas, warming up pizza, etc, but most often just as a place to set pots after cooking. I always forget to use it to simmer. I was just thinking the other day that I don't use the center burner except occasionally for a wok, but might have wanted another set of burners. I should use it when needing high heat, but the 15,000 burners seem to suffice. If you simmer a lot I think the french plate is very useful. And it's always nice to have a landing place without heat. Sorry, I don't think I answered your question but you need to make a decision on how YOU cook. And even though there are plenty of options and configurations, you will probably always think, if I just had one more burner, or a griddle or a grill or a french plate. Figure out what you use the most often and go with that. Whatever you do, you'll love it and adapt to what you end up choosing.

Hi Gigi W. - I appreciate your input and it is very helpful in my decision making. Thank you!