"Welcome Guide – For New Owners"

I have no idea, but it sure is beautiful! Enjoy!

Seriously gorgeous. You are going to have so much fun learning how to use that.

@THE FRENCH BARN - Lacanche Canada: "I'm sure you will enjoy it also as you get more comfortable with your new Lacanche."

Just like you'll enjoy pulling out that 500 page instruction manual to learn how to open the gas tank filler door and adjust the radio volume in the rental car.

@wdccruise, we make it no secret that using a Lacanche is not quite like using a regular North American range. There is nothing complicated about it, nothing to be afraid of or intimated by, but there is a small learning curve to be comfortable with the range.

Luckily our ranges manuals are a lot less than 500 pages, and we are only a phone call or email away to walk you through anything if you don't feel like opening it :)

You will have the hang of your new range in just a few days! It may look intimidating, but using it is very straight forward. I've had my Lacanche Cluny 1400 for just over 6 years and I absolutely love it! It's a wonderful range to bake on cook on. It's a solid, well-built, work horse that also looks extremely beautiful in my kitchen. When ever I've had questions, the Lacanche team in the USA and even in Canada (on this site) have always been very helpful. I hope you enjoy your new Lacanche!

PS - I use my French Plate for many things. it's great for keeping food warm or at a low temperature. The French Plate is also where I make delicate sauces, like hollandaise (it replaces the double boiler) I also use it to melt butter or chocolate, etc. I have a gas and an electric oven, I use the electric for daily cooking and baking and I use the gas mostly for cooking meats or as an over flow over when I have dishes that need to be cooked at different temperatures. It looks like you have a warming oven, if so, its great for not only keeping food warm, but for slow cooking, making yogurt, proofing bread, etc.

Oh my gosh, lucky you! Like @Deck The Halls said, you’ll get the hang of it in no time. I have a Cluny 1400 (no small broiler oven) and a different range top than you, but there really is no secret to using your range. It’s pretty fool proof. The warming cupboard is awesome! Pre-COVID I used it almost daily to keep my husband’s dinner warm while I was shuttling the kids to all their after school activities. I use it for all holidays when I have several side dishes to keep warm while the main dish is finishing up. It fits so much! You can also use it as a slow cooker.

I agree, post your questions on here and they’ll be answered by fellow Lacanche owners or by Lacanche themselves. Or call them. If the previous owners did not leave the manual, I’m sure if you call Lacanche they’ll send one out to you quickly.

I am so sorry for not replying sooner - I did not receive any notifications. I actually had googled selling a lacanche range and it took me back to Houzz where I checked my notifications.

As my comment above suggests, I am having a learning curve with this range. My baking sheets do not fit in the electric oven and I'm wondering if I will have to buy all new ones? I love the idea of replacing the traditional plate with the classique one. It will get moue more use in this house.

The small ovens on the left just seem too small to be functional. But I would love to hear how you use them!

I purchased 1/4 sheet pans to bake cookies on and use to roast veggies. I have roasted a turkey (16 pounds) and several chickens in the gas oven without issue. They are super functional, efficient ovens. I purchased the 1/4 sheet pans at Williams Sonoma. The larger size All Clad roasting pan will also fit.

I'm 2 months in with the Chagny and I'm sad to say that I still don't like it. We have been discussing replacing it but that introduces a whole set of problems since it is not a standard size. Im the mean time, I would love some help to figure out how to make this work for us.

I have used the gas oven a few times, for roasting veggies, meatballs, and making French fries. The veggies took longer than they did in my Wolf Electric wall oven and they were black on the bottom, but not crisp on the top. The meatballs looked more steamed than roasted (and I had a glaze on them with honey in it that should have caramelized). French fries were okay. I used the roasting pans that came with it (should I have used the pastry sheets?). I also used a 1/4 sheet pan on the bottom rack but those were completely burnt, even though racks 1 and 2 were fine. Is the gas oven much hotter on the bottom?

As for the electric oven, is it okay to use a half sheet pan, but rotated? It sticks out over the rack but the door does close. Not sure that it is okay to do that?

Lastly, I would love to change the French plate for the classique 18K burner but I have been unsuccessful at trying to reach anyone at Art Culinaire.

I am sorry to be negative - I really do want this to work. I'm just frustrated.

@theriviera,

The first thing would be to make sure that both ovens' temperature is accurate, and adjust if necessary. Preheating is also important as it allows the entire cavity to heat up, which prevents hot spots and in the case of the gas oven, mean that the burner won't be "on" as much during cooking.

Please keep in mind also that only the electric ovens are equipped with top elements, and more suited for roasting veggies or making French fries.

The roasting pans are ideal for this type of cooking, I either cook French fries directly in them or with a sheet of parchment paper at the bottom, depending if I remember it or not :)

If the half-sheet pan fits in the oven, then it's fine to use! If you have an electric-only oven (no convection), you can also push the rack past its rest position towards the back to gain 1.5" or so.

Lastly, the French top can be replaced by a Classique grate, you'll need to order 2 "half-grates" (ref #90000488). Please keep in mind that there will be a space around the burner base, as the burner itself is recessed into the top rather than "on" the top like the others.

I hope this helps, there is certainly a bit of a learning curve in using a Lacanche, and I am sure you will soon enjoy it!

Patrick

Well, you are officially the luckiest person alive. #LivingtheDream

If that arrangement has a gas oven centre and second side is a warming oven, you own my dream Lacanache.

Whatever you do, do NOT trade out the french plaque. It is a culinary dream!

When burners have been off and cool you can use the hook to remove the centre cast iron and either use this burner below open or with a trivet borrowed off one of the burners or with the wok ring, essentially having all the uses a plain 18000 btu burner,

plus with the centre cast iron in using it in its intended french plaque mode it is so ideal for simmer sauces melting chocolate etc, a month in you will not look back.

Both lacanache and lacornue, as well as private individuals etc, have a ton of videos where a variety of chefs instruct on the use of the french traditional top simmer plate. A quick YouTube search numerous instructional videos will come up.

And the design of the oven creates a convection like dynamic, once up to temperature that small ’standard’ size gas oven can accommodate a 26lbs turkey. Except for the gas grill @ the 835 mark onward that’s your beautiful cooker, dear.

You’ve got this. Mastery is at hand.

Enjoy your Lacanache!

We are moving and leaving our Lacanche Volnay for s 36” blue star in our new home. Like you I’m not super excited to go the other way. i have LOVED our smaller electric oven with convection. Its like a speed oven and roasted veggies turn out great and so does my bread. im worried about how long it will take the oven to warm up….forever? Hopefully not. i expect the I’ll be okay with the burners, but still worry about lower temp cooking which has been a challenge on the Lacanche. i dont need more power so suspect that wont be an issue. seems to ne we will both be in a unique position to compare real world use over tine.

going in the only thing i didnt like about the volnay is that i could never get the interior oven light to function. it was faulty from the get go, had service send several light bulb, went out of warrabty and then had to pay to fix it and less than a year later it stopped working. i gave up on it.

lets both give it a chance and report back!

Excuse typos, travelling

@theriviera if you still hate it and are looking to sell it, please shoot me an email. im dying for one anf theyre 15 mo out. madison.maloney@gmail.com