The price tag is the price tag. as for service ask Lachance they will have a list of service places in your area. As for the colors my advice is if you want a colored one then that is the star in the kitchen and all else is planned around it. I love an all gas range and honestly very little goes wrong on a gas range . I have a Bert all gas and double wallovens my range is 36" 6 burner one of those is a wok burner . I run a catering biz from my home and not one service call for my all gas range in 16 yrs. I have worked in commercial kitchens where all gas ranges were 30 yrs old and I have a 45yr old all gas commercil range I use in my outdoor kitchen I had the burners checked and refurbished since the range had been sitting in a barn for years , works like dream. Go for what you love always IMO you never regret it.

google everything you wanted to know about La Chance range Julie Blanner it is sgreat read

@Patricia Colwell Consulting thank you for this. I also have an all gas Bertazzoni (30”) and like it a lot. We see this reno as an opportunity to upgrade to a 36” as we have more than enough space for it. I read Julie Blanner’s opinions on the LaCanche and that’s why I have concerns about the servicing and install.

Coincidentally, we also just upgraded from an all gas 30" Bertazzoni range to a 36" Lacanche range (Beaune). In Canada so don't have experience with Art Culinaire, and have only been using the range for about two weeks now, but here are my observations on a 36" Lacanche vs. a 30" gas Bertazzoni:

Burners - The Lacanche has a much wider cooktop and more burners, which is great, but the Bertazzoni has higher highs and lower lows. The 36" Lacanche ranges top out with a 15K burner, which is just sufficient to keep a pot of pasta bubbling away, while the 5K burners don't really get down super low. I do sometimes miss the fact that my old Bertazzoni had a roaring hot double-ring work burner and some super low burners that went below 1K BTU for simmering. I've taken to using the portable simmer plate when I want something for low temps, but that does require a bit more work than just turning the burner down.

Ovens - I loved the flame broiler on the Bertazzoni but really didn't like how imprecise the gas oven was on that range. The Bertazzoni oven cavity is huge, but it's not very tall inside and the racks are super heavy and hard to move out, so it worked best with sheet pans and not so much for tall things like turkeys. It took forever to pre-heat, and it was so off temperature wise that I eventually gave up and did all my baking and roasting in a countertop oven. On our Beaune, we got two electric ovens and I love how precise and usable they are. They preheat super quickly and cook evenly. The vertical convection so far is my favorite, and it holds a lot more than it looks like it would. The Lacanche doesn't come standard with any telescopic racks, but the racks do slide pretty well and they are light and easy to move. Just the other day, I braised some short ribs in a heavy 7 qt dutch oven, and I didn't have any issues pulling the rack out every now and then to check the pot.

Build quality, etc - Our Bertazzoni actually looked pretty good and seemed solidly built (ours was the heritage line, so it was not stainless steel colored either), but the Lacanche takes the cake. It's a gorgeous range! Also, I think the Lacanche ovens are much better insulated. Whenever I used the oven on the Bertazzoni, the rangetop would get super hot, especially in the back where the heat vented. The Lacanche doesn't really get hot at all, even when I have both ovens on and running at full blast.

If we had more space, I would have loved to go for a larger Lacanche (we had originally planned on a Vougeot, before our housing plans changed), but overall really happy with the upgrade. Which Lacanche are you thinking of getting?

I think my Bert has had none of those issues I love to cook some things in a gas oven like bread , pizza and the bert does that perfectly but I do have the double electric wall ovens I do have the Bert with wok burner and simmer since mine is the 36" 6 burner. It was a decent price 16 yrs ago I have not priced them now .The La Chance to me looks awesome but have also heard issues with them oh well nothing is perfect I guess

@ Mike Thank you for your thoughtful responses! I am likely not seriously considering the Lacanche anymore due to the budget considerations and how deep it is from the wall to the handle. Please tell me more about your Bertazzoni Heritage model and its age. What color did you have, and how did the enamel hold up?

We have a 30” all gas Bertazzoni and have been very happy with it, and then I remembered the Bertazzoni Heritage line! After looking at more recent gorgeous high end kitchen reno pics I realized many of the ranges were not all steel and were an enameled color. It gives kitchens a lighter feeling than the SS ranges. The Bertazzoni Heritage in ivory could be the perfect solution and I’ve grown accustomed to how my Bert sits on feet and isn’t solid on the bottom.

Our Bertazzoni came with the house, so unfortunately I don’t know much about it. Come to think of it, I’m not sure if it was a heritage line or professional line, but it was that lovely white/ivory enamel color. It looked great in the kitchen.

I suspect that it was around 4-5 years old since that was around when the kitchen had been remodeled by the previous owner. Enamel was perfect and aside from a few small scuffs on the stainless steel range top, it essentially looked brand new. Grates are continuous and everything was really easy to clean.

I am a big oven user so I like the Lacanche flexibility a lot, but if you’re fine with a single large oven, then I think the 36” Bertazzoni would be a good option, and I have nothing but good things to say about the burners. Maybe the gas oven on our range was just a lemon? Also, I think the new Bertazzonis come with a temperature gauge so that you can easily see how hot the oven is, which helps a lot. Our model didn’t have that, which I think was part of the problem.

Good luck with your decision!

Thank you, Mike! you are correct- the new ones come with an external temp gauge. I wonder if Bertazzoni provides color samples so we can better select cabinets? 🤔

We have a gorgeous LC Cluny but have decided to switch from gas to induction. It is 20 years old but has barely been used as it has been in a little used vacation home we bought recently. (On the West Coast if you want to buy it.…). Incredible craftsmanship. Hate to part with it! Now looking at AGA Elise or Bertazzoni. Maybe FP. La Cornu seems too pricey. New LC is a small fortune..

For posteriority's sake, I wanted to post a quick update that my Beaune's simmer burners are working great now! Over the weekend, I had a little issue with one of the burner igniters, for which French Barn (the Canadian importer for Lacanche) sent me some quick fix instructions. Not only did that resolve the issue, but it seems to have made the 5K burner go a bit lower in temperature. Over the past few days, I've simmered, stewed and braised stove-top WITHOUT needing to use the portable simmer plate. If anything, the lowest setting on the 5K burner is actually too low now, and I have to put it a little above that in order to keep stuff bubbling away. Very happy with this now.

I recently purchased a lacanche cluny and i hate it and so does my family. the ovens are so tiny and neither one of them cooks evenly. I thought id be purchasing a powerhouse but i wasted my money. It doesn’t even cook frozen pizzas. I had a $1200 electric frigidaire for 10 years that out performed this thing. It took well over a year to receive it and the amount of money to purchase it should have left me with an oven that doesnt leave our pizzas soggy and our chichangas burned on top and soggy on the bottom. The ovens require rotating and turning and a lot of work that i never had to do before. There are some honest reviews that also focus on these same concerns. i wish i had listened. I have a friend who renovated her kitchen and purchased a monogram for half the price and the thing is stellar in every way. im jealous.

Hello Emily,

I am sorry to hear about your experience with your Lacanche range. While the size of the oven is what it is and certainly smaller than most North American ranges, the other issues you are mentioning are not typical of Lacanche.

It's possible that the temperature on the ovens needs to be checked, although this is usually done before delivery. Another important consideration is to allow enough time for the oven to preheat. The gas ovens reach 350F in ~10-15 minutes, the electric ovens take a little longer.

It's always best to let the oven cycle on and off a couple of times to ensure that the oven cavity reaches the desired temperature. This provides a much more uniform heat when baking / cooking.

If you are in the US, I would suggest reaching out to Art Culinaire for more tips and service if necessary.

Patrick

Having baked in Cluny ovens for nearly 15 years, I'd echo Patrick's comments. No question the ovens are small. but the problems you describe seem highly atypical. If anything, my experience is that the smaller oven volumes decrease temperature gradients. "Leaving a frozen pizza soggy" has to be the result of improper temperatures--have you used a reliable oven thermometer to see if the oven is at set temperature? If it's off, a simple calibration should fix that permanently.

In the end, ovens are very simple devices: an insulated box with a heat source. The electric and gas LC ovens are no different than any other similar oven in mechanism so it's hard to imagine what about them would lead to such poor results. Preheating, proper choice of rack position, calibration of temp controls if needed, use of an oven thermometer to be sure, proper choice of cooking vessels (a high sided roasting pan will not allow browning as evenly as a low sided sheet pan, as Kenji Lopez Alt has shown), can all help with results.

I have a Miele wall oven and an Anova Precision Oven, but have no fear of using the LC ovens and expect excellent results from them. Hate your bad experience, still love mine after 15 years!

Thanks for the replies but can't we agree that I shouldn't have to do all of this extra work on a range that costs $13k? Yes, it does leave even a basic frozen pizza soggy. Yes, it burns the tops of chimichangas while the bottoms are soggy. Yes, I tried to bake bacon (tonight) and I had to move the pan 3 times and it took 40 minutes and still wasn't crispy. I can only cook 8 pieces of bacon at a time. That's about half a package. That's ridiculous! Yes, it cooks waaaaaay toooo hot on the simmer burner. I can't "simmer" anything even with additional accessories. There are other reviews that discuss the extra work and uneven baking/cooking in the ovens and I am experiencing all of this. I also struggle to get the thing to light and worry about the amount of gas I'm inhaling while holding the knob in for 10 long seconds so that it will hold a flame. A friend came over and stared at me while I held it. When I showed her what I have to do to get the burners to ignite she said "it looks pretty but it's a piece of junk." I agree with her. This is very frustrating. I regret purchasing this range and wouldn't ever recommend it. Never. Do not buy. Sorry for the harsh review but this is my honest experience.

Sorry to hear about your issues with the Lacanche. Since it's a non-standard size, I imagine that frustrations aside, you'll have to find a way to deal with cooking on it unless you are willing/able to deal with the costs of replacing it with something else.

Like clinsrega and many others, I've never had an issue with the Lacanche ovens, and for some purposes, I prefer to use those ovens over the fancy Miele CSO with all of its bells and whistles. Just last week, I made a perfectly crispy Chinese-style roast pork belly in the Cluny oven because I didn't want to deal with cleaning the Miele, and it worked out great.

In your case, I wonder if the soggy-ness could be caused by excess moisture. The Lacanche ovens are extremely well insulated, and at least from my observation, I don't see a lot of steam venting from my electric Cluny oven, especially since there's no convection fan. I know that frozen pizza baking instructionsn usually recommend baking directly on the wire rack rather than on a baking sheet to avoid trapping moisture that can keep a crust from getting crispy. Not sure if you're already doing that. Similarly, is this a new recipe for chimichangas or one that you've cooked many times before in your old oven? A soggy bottom could be the result of too much liquid in the recipe.

As for rotating pans, I never bother unless I'm cooking things on multiple racks. As long as the oven is completely preheated, it always cooks evenly. The heat source is just on the bottom (and top, for electric), so I'm not convinced that rotating a pan 90/180 degrees makes any real difference.

In any case, I hope that you figure out your issues! This is certainly a big investment and it should be something that you're happy with.

Echoing Mike: these issues seem extreme and atypical for the LC. The utter failure of your ovens (can't crisp bacon after 40 minutes???) would seem to defy thermodynamics--8 strips of bacon in a 400 degree enclosure don't brown? As Patrick suggested, if the performance is truly this bad, there's likely something wrong and Art Culinaire should be consulted. But in some ways, I get what you say. This is NOT a run of the mill range. It has some real strengths, but requires some investment of time and energy to maximize. It sounds like you would have been better off with a generic SS range that works more to your liking. But I just want to balance your review with mine, which is that I liked my first one so much after 15 years that I bought another one!

We had a Lacanche Volnay for 10 years. LOVED it. ovens were a dream, best toasted veggies ever in 30 minutes, like a speed oven. cooked 20lb turkey, whatever we wanted. burners a bit hot but still happy. only issue was oven light kept burning out. never wanted stronger burners, even when stir frying.

Moved into house with 36” bluestar 6months ago. Blech. yes, the burners are great, but the oven is absolutely terrible. runs low and roasting veggies takes forever. after 50 minutes, eating hard cauliflower and crunchy spaghetti squash. depressing. We love our new house, but the range is tough to swallow. the burners arent better than lacanche in practice in my opinion. and the terrible oven isnt worth the trade off. Lacanche craftsmanship is so much better. LC all the way.

just a consumer, my own opinion based on my experience. Avid cook of 50 years, not a professional.