Lacanche range owners — feedback needed

4 years ago

Our appliance selection has taken many twists and turns. While still considering 36” all gas professional ranges (Wolf, Miele, etc.), we are now seriously looking at the 40” Lacanche ranges.

My main dilemma if we get a Lacanche is which configuration. our plan up until now was also to get a 30” Miele combi steam oven (XL or XXL) for convection steam cooking as well as reheating leftovers (we don’t use and are not purchasing a microwave) in addition to whatever range we got but am wondering if we really need that if we get two ovens on the LC. So it really comes down to the following choices:

1) Vougeout or Volnay (one larger electric or gas oven + warming cabinet) + Miele CSO

2) Cluny (one smaller electric oven and one smaller gas oven) + Miele CSO

3) Cluny only (skip CSO bc of two ovens)

4) Volnay only (skip CSO — seems to be the least versatile of the options)

FYI the miele CSO would most likely be under counter as we have no deep wall space for it. This will make it less practical to use bc of the digital interface being low.

my concerns with the Volnay would be that i would not use the warming cabinet as much as a second oven. my concern with the Cluny as that both ovens are smaller and baking sheets and roasting pans only fit front to back.

to give you idea of my cooking styles/needs we currently use our gas cooktop for most of our cooking and have a Breville smart oven for all our baking. both our oven and microwave have been broken for years (yes i know this remodel is long overdue).

Right now there are just three of us at home, college kids home for vacations and visits (we hope that’s it haha). I’m not a big baker but make a lot of banana bread and muffins and occasionally a pie, crisp, or cookies. most of the time we use the oven to reheat food but also like to make chicken, fish, lasagne, etc.

any advice that Lacanche owners have on what type of range and configuration they have as well as other ovens in their kitchen would be very helpful. For example, if you have a cluny with two ovens would you really need a combi steam oven or is that overkill? if you have a volnay with a warming cabinet, what do you use it for?

thanks in advance for your help. whatever we get it will be expensive so want to get it right.

Suzanne Giomi

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Comments (4)

PRO
Patricia Colwell Consulting
4 years ago
I think you need to really think about how you cook that is how you buy appliances but I will say a steam oven under the counter is a very bad idea. But what are your cabinets and counter materials . I have a 6 burner 36" all gas Bertazzoni range and double all elecric wall ovens no fancty steam ovens just regular convection in all the ovens. I run a catering biz from my home and have not to this stage ever needed a steam oven I steam on the stove whatever needs steaming . I have only commercial experience with steam ovens and they were most likely to be down the day I needed them most. How you cook drives the appliances you choose I have a MW and I aslo have aporatble induction burner I use the burner to do very delicate sauces and for melting chocolate . Really think of how you cook, your budget and the layout of the space if it has limitations like the one you mention
Suzanne Giomi
Original Author
4 years ago
Yes i have thought a lot about how i currently cook. i would like to add some more fish and vegetables to my repertoire. right now i fry, bake, or grill fish but there are a lot of times it does not come out the way i would like. i feel a combi steam oven would be super useful for that as well as tons of other recipes. i currently use a toaster oven to reheat leftovers, which sometimes dries them out. i know how i cook now but i would like to improve on that, if that makes sense.
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originaltuckerdc
4 years ago
Going from a toaster oven to a mega$$$$ range just kind of boggles my mind. Not meant as snark, but really…….it's not the range that makes you a cook.
awm03
4 years ago
I have a feeling you'd be happier with a CSO for fish, vegetables, & other foods. It's so versatile. And given your oven usage history, the Lacanche choices do seem like overkill. Maybe stick with a single oven Wolf or Miele, get a CSO, & keep the Breville in storage for if you ever need it for company or holidays.

Personally, I dislike large centered burners that hog the stove top real estate: if you make a large pot of pasta, where's room to make a large amount of sauce/topping? So I wouldn't want a 40 inch LaCanche! It's hard to say no to such an incredibly beautiful range, though.