As I have continued thinking through our kitchen plans over the past few months, one of the big questions has been the style of the cooking range.
For the moment, I’m not saying what we have chosen, but I have been wondering a lot about your experience of cooking ranges, and how your tastes have evolved.
The big brands in French cooking ranges, ‘chateau style’, are Lacanche and Lacornue. Both breathtaking, majestic and built to impress. Their design fit perfectly with the traditional concept of French country, but having never used one, I wondered how practical they are to cook with.
How easy are they to keep clean, how easy is it to regulate oven temperatures, and are the ovens big enough?
The alternative would be a very slick contemporary look, with several built-in ovens. Seamless designs, high tech cooking, built in coffee bar, plancha and hob.
The promotional sites are appealing, but I wonder how warm the kitchen feels, how cosy, how homely?
So of course who better to ask than you! Would you mind sharing with us all your experience with cooking ranges, be they modern or traditional. Have you dropped one in favour of another? Do you reminisce nostalgically about your mothers range, maybe you live in an old house in England with a wonderful Aga at the heart of the kitchen, or maybe you prefer the grandeur and size of a massive French range.
Whatever your experience , do tell me please, we’d all love to know.
And if you missed the other parts of this kitchen design series, then you may like to read what everyone had to say about:
pictures from Lacornue, Lacanche and Miele
64 comments
Just WOW!!!
In love with the first one, the space is lovely..how many are you to regularly cook for, Sharon ? I am supposing that entertaining is the object of spaciousness …that one scores high on that scale !
They all seem to have different function options, but 1 still gets my vote !
All equally impressive but the fourth – the more “traditional” range ? seems more French country and usable for those who cook a lot. I know I would love it but haven’t the space here in Virginia “country”. What have you chosen?
I was committed to the 60″ Wolf, then I realized I really didn’t want to bend down that low and I’d gotten used to the cooktops and the ovens not being on top of each other. I went with double Miele ovens and a variation on the piano format for the cooktops. Totally inconceivable to some: I had an 80″ cook station made covered with a 3-sided, 8″ high stainless top. I am using Cooktek induction hobs and leaving them as portables. This format allows me to use my small electric appliances when I want. The induction hobs can be easily replaced if they die. Works for me.
I really LOVE my RED AGA ! I have an antique cape house, built in 1727 in Massachusetts and a good sized kitchen with lots of built ins and windows and a brick patio and gardens to look at. My Aga, while slightly difficult to figure out at first, is a true gem. Of course, it keeps the kitchen warm, but the fact that it has four ovens of differing temps makes it idea for a large dinner. On Christmas Eve just past I cooked a roast beef and Yorkshire pudding dinner with three or four vegetables (one a souffle) for 28 of my children and grandchildren and it was just great. Even when it is just my husband and me it is fun to cook with it. Things like stews and roasts and fish always come out so moist and tender and delicious ! I am sold ! I inherited this stove when I bought my house and I must admit, I was very apprehensive and nervous about how wonderful it would be, but now I cannot imagine any other !
I was so happy to read this ruth. We recently bought a house and have also inherited a navy blue AGA, but it is the Legacy model. I haven’t figured it out yet but everyone who has them seems to love them
Noelle
Noel, what is the legacy model AGA ?
Noelle, someone just mentioned a Falcon model AGA that is red and black that she does not like. I cannot imagine. It sounds more complicated than my big old thing and has a broiler, which I wish I DID have. I think the beauty of the AGA is that it is always on so there is not warming up time.
Ruth,
I dont know the exact model…lol. We bought a second home in the mountains of North Carolina, but we mostly live in Maryland which is where I am now. I do know it is a 36″ gas-top Legacy. It does have a broiler and the brochure says that the main oven has seven different functions. I did find a dealer not too far away that offers classes on how to use it 🙂
I saw the post where someone said they didn’t like their Aga. Not having experience with it, I just cant comment, but I am excited to learn how to use it!
Hi, again, Noelle !
I think the Legacy model is more like a standard stove (is is standard width ???) in that it has the burners on the top, not the large hot plates (one boiling and the other simmering) that hold three to four pots each. Also, My large red AGA has four ovens, a roasting oven, a baking oven, a warming oven and holding oven for things that are already cooked, or to heat up plates before serving. It is very wide and very heavy. The English couple who did over my kitchen when they lived there had to put very heavy wooden oak beams in the cellar addition to support the many tons of this stove. It is the traditional one that you see in English design magazines and in many English homes. I would love to hear what yours does when you get to use it. (I am not near my stove ether, as I am at my home in Key West !)
We’ve been considering, and heard good things about the bertazzoni heritage stove… A nice combo of traditional and modern look but of course the French options are amazing! All the best with the kitchen Reno and thanks for sharing!
I had a Bertazzoni/Italia and loved it………………….also quite good looking as stoves go!
My kitchen here is fairly contemporary and I love it. So clean and workable. I have a built in wall of ovens–convection (fan forced ), microwave, and warming oven. On the other side of the L shape I have a gas burner top, soon to be six burners. I cook a lot, and am thinking of having another complete stove put there with six gas burners, which would give me two full ovens. I personally don’t care for the smaller ovens in some of the stoves featured, and wonder if my big Dutch oven pans would even go in them. My kitchen is big, with lots of counter space, a baking center in the island that houses all equipment and supplies for baking of all sorts. I also would not mind a second sink in the island but dont want to give up the counter space.
I have a separate pantry/laundry room for overflow, thank God!
I like the Lacanche for the styling, and it seems more accessible. The La Cornue seems to have a lot of brass that would need to be kept clean, and the design is somehow very masculine — all those square edges, I think.
Haven’t cooked on either, so that’s just the visual reaction.
I once had a six-burner Viking, and it was the best thing ever!! for cooking. The ease-of-access with multiple burners, and ability to sear at high heat, and all those good things. Plus a small warming over — those are a blessing.
Perhaps a traditional range with a built-in oven — is there room or inclination for that?
I wish we had a lacanche, but the big machines deserve a better cook at the helm than I am. I have a six burner gas top with convection oven. On our recent renovation the original plan was to have a wall oven and warming oven as well. But I thought – ‘it’s just the two of us’ (silly thought). With the amount of cooking that happened over the holidays, it would have been helpful to have the additional oven.
Tina at Enchanted Home and Brooke Giannetti have these ranges – pretty sure they have written articles regarding them.
I love my Viking cooktop and Viking ovens at eye level.
I had a big 60’s era old-fashioned gas stove when I moved into my house 20 years ago, and it worked great, but eventually the burners all started needing to be lit with matches, and when we had our kitchen floors and walls redone, I decided it was time for another stove. I really wanted a reconditioned 50’s beauty like an O’Keeffe & Merritt, but those were about $5000 – too pricey for me. I liked the Wolf and Viking stoves too, but again – $5000+. So I did tons of research (one must: no digital controls – I don’t like the look and on something that gets hot – like an oven! – they tend to fail after a while). I finally settled on a 30″ four burner NXR. It looks like a more expensive commercial stainless oven but it was only $2000. I’m very pleased with it. The only negative is that the stainless steel does scratch, but performance-wise it is wonderful. I must admit though, if someone gave me an Aga or an O’Keeffe & Merritt, or a Chambers, I would be delighted. 🙂
Sharon I have not cooked on the French ranges which are absolutely stunning. The drawback for me would be to not be able to see or check on what is cooking/baking without opening the oven.
xoxo
Karena
Featuring “Inner Spaces”
Love the 4th photo! Light, space, clean and functional.
I dislike microwave ovens at eye level, a texture backsplash, cooktops in a center island especially where there is seating, knobs in the back where you have to reach over the burnors, and fancy dodads that make cleaning more difficult. I prefer side knobs, and stoves that are easy to clean by hand, especially to the cook top. My dream kitchen has at least one wood fired burnor or oven.
I have an industrial WOLF……..it takes forever to PREHEAT and I only use one oven.
A BITCH to clean the IRON stovetop………….
But I do LOVE the GAS RANGE verses an Electrical.
Now, go see I have a new Post up with your name under a photo!The silverware I purchased on your trip I had them engraved!
XX
We’ve just moved to a log cabin in Virginia (formerly, DC – English Tudor) and my problem was space. If you have the room – those first models are delectable!! franki
From what I know of you Sharon, regarding interior decor, slick contemporary does not seem to fit when I think of you. My son & his family have a Viking oven of which I covet. I have a new induction (flat, super easy to clean) cooktop. I absolutely love it but I did have to purchase new cookware since it only takes magnetic pans. It’s efficient, energy saving & easy to clean. I have double ovens on one of the walls. I use the doubles all the time. Regarding style, you know what you like & European brands are oh so different I’m sure.
I have renovated 2 kitchens and in both I put in two Bosch ovens, which I loved. They do convection cooking, bread proofing, etc. However, I really disliked my electric cooktops because they are hard to kep clean. Optimally, I would have a 6 burner cooktop and my 2 Bosch electric ovens. I bake lots of bread and never have had a problem.
We Love our Lancanche!!!! We’ve owned the 39 “Cluny double Oven
for 9 Years, I’m able to cook a large turkey in this size, And cleaning is
a dream, I use” Barkeepers” to clean the Brass Burner Plates and they look
like new. Love your Website!!!!
I have just remodeled my kitchen here in California and purchased a 48 inch Kitchen Aid Commercial Stove (duel fuel) which I’m learning to love. It has 6 burners of varying heat (high, medium and simmer) as well as double ovens and a griddle. The simmer burner is in the middle back and works perfect even for the large cast ironware that really holds the heat. I will never use the griddle because it cannot be removed from the stove top and just will never be clean. There is a drip pan that is removable to wash. We purchased a top for the griddle so it serves as a nice area for waiting pans. I love the double ovens too but they do require a long preheat especially the larger oven which requires 30 minutes if you want your baked product to be perfect. These larger stoves do require some getting use to and mine has a computerized oven turn on system. When we first got it around November 2014 we couldn’t get the oven light to turn off. That’s because the door had to be adjusted because if it’s not completely closed it not only doesn’t heat properly but the light stays on. Mine is made of stainless steel with a matching hood and it really looks spectacular in the kitchen. I wanted a double oven and the only way to get it was with the griddle as we don’t have room for a wall oven as well as a stove.
The top burners are gas and the oven is electric which is a popular combo here in the US. It also has a bread proofing feature which I’ve yet to use as well as self cleaning oven and timed bake.
personally I love the new modern ones on the wall. Especially as I age I don’t want to be bending down into an oven! Not only that you can’t see what you are cooking unless you bend down as well.
Dear Sharon,
I just love my red Aga here in Scotland, where it radiates warmth all the year round in my North facing kitchen!
However in France I have a gas fired 2 oven Falcon range (Falcon is made in England by Aga) It has the advantage of having see through oven doors which some people prefer. But if I were choosing, I think for you a Lacanche is surely the one to go for, non?
Nice problem to have! Enjoy choosing!
Diana
I simply love my Paul Bocuse double oven (electric) and gas hob. I bought it in 2001 and have not had a single problem. It is very reliable and I can highly recommend it.
You are faced with a difficult decision Sharon, but how wonderful to have so many options available!
I have the Viking 6 burner with grill and griddle. The oven is a double convection oven and regular oven. I use every square inch of it and love it. It is the pride of my kitchen.
I don’t have a great deal of experience with the fabulous Aga or the French models. I can tell you dual wall ovens make life so much easier! I love to bake, and I often host holiday dinners. Not having to juggle items in one oven is great! Of course, I much prefer to cook with gas; I burn things on an electric range, as you canot adjust tempteratures quickly.
Best of luck with your project, Sharon. Do post photos!
Jennifer
We recently moved from N.C. to coastal Alabama and left our beloved Chambers for the new home buyers. The Chambers is cast iron and weighs a ton (not quite, but feels like it, I’m told) and my husband refused to move it again and risk ruining the new wooden floor. Our buyer was a young chef and loved the stove so parting was bittersweet. Our new house had an electric stove so we went shopping and since having LP brought to our house, paying for the LP tank, and having the plumbing done was $2000, we settled for a stove that had the most benefits for the lowest price. The oven is huge, has convection, etc., but it’s not gorgeous like the Chambers and no one oohs and aahs over it, but we’re adjusting. We’d love an Ava, but not in southern Alabama. Curious to see what you chose- your options were all quite nice to say the least.
An Ava, not an Ava!1
I hate the spell correction mode- it has changed the spelling twice
Visually, I haven’t gotten over the first photo! It’s so gorgeous! Personally, I wish my pro oven was at eye height, instead of under the stove top. Very difficult if you are removing a large La Cocotte – Staub. Can’t wait to see what you choose, it will be wonderful I am sure! xx Rié
My childhood home was without electricity so my mother, who was a fabulous cook got up early morning in the winter and started the ‘cook stove’ fire with corncobs, wood and coal. She made bread, pies, cakes in the oven that was regulated by adding more or less combustibles. My kitchen (with power) is more of a hallway with 8 doors but is fun to cook in with a gas cooktop and electric wall oven. I love to see your wonderful photos of modern or homey kitchens and would LOVE living in France. Maybe in my next lifetime.
I loved all the pictures! Some of those ranges are just breathtaking. What a visual centerpiece for the kitchen. When I was planning my kitchen, and trying to make decisions about what I wanted, I realized for sure the one thing I wanted was a big range. I just plain like the look of it. More traditional and country than a cooktop. I have an Electrolux Icon which is a six burner gas top with a convection oven. I used a big square of hammered copper for a backsplash and it is definately a focal point. The front stays clean and shiny but under the grates are hard to keep clean so my rule is once a week I do a good wipe down, the rest of the time I just turn the hood lights off and it looks great. It has a huge oven with three racks. The convection feature is really nice for cookies, roasts and chicken. When preparing a big dinner I sometimes wish I had two ovens but with better planning, it is usually not a big issue. I am not a big microwave person and did not buy a new one when I remodeled. I have a cubby hole in the island where I store my old microwave. It’s convenient but out of sight. I have a utensil rack over my stove and a pot rack over the island and I really love having my equipment that accessible when I am cooking and love the look as well and I think it goes with the French country look. While I’ve stayed in places in France that have had the sleek modern contemporary kitchens with induction cooktops etc., to me it’s just not “French country”. That look has never appealled to me. I do, however, think the built in coffee bar is impressive. Based on the pictures of the rest if your place, I think one of the big retro styled ranges would look better. My favorite picture was the first one. I am excited to learn which one you chose.
have put Wolf ranges in clients home + have had no complaints + like electric ovens + gas burners + can’t wait to see what you choose.xxpeggybraswelldesign.com
i live in france and currently have a great looking range made by Aga called Falcon. Dark red and black, 2 ovens, a broiler and 5 burners with a plate warmer thingy also. Looks good but does not work well and i would not buy again. It was half the price of Lacanche or La Cornue or Godin. I have had a new Wolf and a vintage Vulcan in the US. The 1940’s Vulcan was my fave with 2 huge ovens, 6 burners and a grill. I also had a super vintage 1954 Western Holly with the round porthole door, in yellow no less! I prefer a warm vintage look, do not like induction, and so would choose one of the good brands of traditional stoves. I did not find cleaning them to be a problem — you mean people clean their stoves?? kidding …..
bonnie in the south of france
I would think the Lacornue or Lacanche for your home Sharon since they are both authentically french country. The other styles seem to sleek and contemporary, IMO
Best of luck!
oops “too” not “to”
Oh la la – either of them!
Love the visual appeal of the first photo!
My favorite range is still the vintage gas one that was my late Mother’s. Gas for immediacy of control – high to simmer flame instantly. Very large burner areas widely spaced for big soup pots, stock pots, etc. A grill area in the center which she (and I) never used except for warming and extra space on the stove top. Large oven. A must. And a large radiant broiler unit that broiled to a T. Because it is large from top to bottom, slower cooking items can be further from the radiants. The radiant feature is wizard – heated by the gas flame, they then do the actual broiling.
In a large house at the beach I once had a large wall oven (electric for more even heating), a large electric combination oven-broiler-microwave that was interesting but never quite mastered; a huge interior grilling area with restaurant size vent fans above, and a large stove top (gas).
Cooking appliances are very subjective, but I do remember hearing and reading from so-called experts that the best of all worlds included electric ovens for more even heating and gas stove tops for their nearly infinite temperature flexibility. And immediacy.
My vintage gas range is a 40″ Wedgewood, c. 1950s.
I have an induction stove. This is the third house I have installed an induction stove and remove the gas one. Just love this stove!!
Love this post since we are also in the market for a new range to blend with a French country style home! I have drooled over pictures of the La Cornue and La Canche, but after hours of research and viewing some floor models, we are leaning towards Ilve or Bluestar. Both have a variety of finish options, and even though the Bluestar is all gas rather than dual fuel, they do have coordinating electric wall ovens with french doors. I look forward to reading about what you choose and why!
I have a green French Morice stove that looks very similar to the AGA stoves or the stove on your first photo and third photo except the trim is stainless steel. There is no one who knows how to work on it and I have to send away to France for parts. I’ve had it ten years and no problems. It’s on my blog. It is very powerful and always warm because the pilots stay lit always.
Dear Sharon,
My first Lacanche was a Cormatin, 70 cm wide, gas cooktop and oven.
My second Lancanche is a Cluny-1 meter wide, with two 50 cm ovens, one electric forced air and one gas.
As far as recommendations, I love our Lacance. If I was doing it again, I would possibly go back to the 70 cm Cormatin, as the oven is 20 cm wider. And if I had my choice, I would go with forced air electric over a gas oven. We went with the Cluny, so we could have the simmer plate/ wok ring in the center, that puts out an amazing amount of heat; mostly too much. We have the Lacanche recommended Novy fan(Belgian) – 120 cm wide for our 1 meter Lacanche, and the simmer plate gets so hot it causes the flap to drop down, which houses the filter.
All said and done, the Lacanche is a dream to cook on.If you have other questions or want a photo.
Best, Robin in Umbria
My wife, Judy has always dreamed of having a Lacanche, and now I’ve read all these comments I can guess she’ll end up with one. I’ll be very interested to see what you choose Sharon, I hope you explain how you choose your model
thanks
Bob
Please Please Sharon, write to my husband Bob and tell him all the good reasons I should have my Lacanche!!!
thank you my dear
Judy
i think i would need to know a few details about you to be able to say anything worthwile…..[ as an ex professional chef[4/5 star in uk]……do you cook from stratch 2 /5 0r 7 days a week; for 2/5 or 20 persons;….what space have you for a new kitchen[[[[are you
aware that the grand french cookers you show can be only serviced by their manufactures….what country…a.big city….funds available….some of the kitchen you show could take 3 months+ of building works will be excited to see the results
I would love that first one! Ah, to dream in French! I have a 4 burner cooktop (gas) and a microwave over an electric oven. They are adequate-and that is all. The oven NEVER warms the house up because it has a modern system that blows the hot air around and when you turn it off-that same system automatically cools the oven. Great idea if it is 105o outside-not a good idea in winter, when I want a warm house! Also, it blows out all of the nice smells of a roasted chicken or lovely cookies. I can’t wait to replace it! I don’t like a built in microwave. If it ever goes out, you wait on the repairman. I’d rather have a model on the counter space. Those are cheaply and easily replaced. The cooktop cooks; it is adequate and reliable. The only good thing I can say about it is that the knobs are mounted on the side of the burners, instead of in front. At least my spaniel Molly cannot turn the stove on now! So, I vote for a large workhorse that can bake, cook, grill, and create amazing memories!
If you ever find a kitchen extractor fan that is efficient and quiet will you please put that on your blog?
Such beautiful photos. But I live in a cottage in the Devon countryside in England and I have an Aga. I could not think if having a kitchen without one. The constant warmth us so comforting – it is like having ones Best Friend always beside you in the kitchen. I can hang washing over it at night so it is dry in the morning (a must in the winter months!) and for me the food that comes out of the Aga is the best tasting ever. But we are all different and it is what we get used to. I have had an Aga for 35 years now and wouldn’t want a kitchen without one! Good luck with whatever you choose!
Not knowing what style you have chosen for your kitchen, I can’t say what ‘look’ would be best for you, but in terms of the oven and cooking, I can only speak from my own experience. I used to have a Leisure Rangemaster with 4 ring gas hob & griddle plate on top, an electric grill and two electric ovens, one conventional and one fan assisted. I loved it, but I wouldn’t have a fan oven again. Seemed to cook reasonably, but when cooking for a crowd and hot and bothered in the kitchen, open the door and whoosh! hair in the air, hot air blowing in my face!! Didn’t like it (how silly I hear you all say!!). But now, having finally moved to our small cottage, I have my dream – a 4 oven purple AGA!!! I LOVE it. It warms our kitchen and downstairs rooms, the ovens are ready and waiting for you always and the radiant heat method of cooking is wonderful. It cooks brilliantly. Cakes – easy! Simmering oven – put in your casserole etc & forget it – go enjoy that glass of wine! There’s just something about an AGA type cooker… This was my last chance to have one and we went for it and I’m so glad we did. However, if life threw a curved ball and we had to move, I could settle again for a range type conventional cooker if I had to – they have the country range look and can cook up a meal for lots of people with no problems. Only thing to think about – bending down to any low level oven as you get older might not be so easy!! But I’m just going to take it as it comes and live the dream now! Can’t wait to learn what style of kitchen and cooker you have chosen! Happy cooking.
When we designed and built our home six years ago Sharon, it was a real dilemma as to what we should choose to cook on. I knew I wanted something large, to cope with our love of entertaining and it had to be practical as well as look great! Our choice was a wonderful black four oven Aga and we are still delighted with this decision! The downstairs of our home is completely open plan and the Aga is positioned in the centre of the long space. This creates a wonderful heart to the house and provides so much warmth that we hardly need the heating on in winter, which eases my ‘carbon footprint’ conscience! It is also so easy to keep clean….certainly no internal cleaning is necessary! With roasting, baking, simmering and warming ovens, it copes beautifully with entertaining a crowd, and cooks things beautifully…..I would not be without it!
Good luck with your kitchen project and I shall so look forward to seeing the end result hopefully!
Sophia x
My precious hubby is the chef and he chose some Italian thing. When they hooked it up somehow the auto light feature has never worked and they point fingers at each other…electrician/installer..no matter. .we have been lighting with a match from the beginning which I have grown fond of because it does remind me of my grandmother
I have two La Cornue ranges–one for home and one for work. (I am a chef.) I love them for so many reasons. The top is made out of one piece of stainless, so there are no seams for food to fall through. Clean up is very easy. They have several safety features if you have young children or forgetful husbands, like the gas will turn off after one minute if the flame is not lit or goes out, the knobs must be pushed in to turn on, so if you accidentally bump a knob, it will not turn the stove or gas on, things like this. The oven is super easy to clean. It is not self cleaning, but pulls apart and you can run it through your dishwasher. And because the cooking element is not exposed on bottom, you can cook right on the floor of the oven. Also, that makes it really easy to clean the floor of the oven, unlike a Wolf. They get my vote. I also like some of the Italian stoves.
Which of the Italian stoves do you recommend? I would love to invest in a French range, but not sure if my budget can sustain it… especially if I run into installation (or maintenance) complications (which I hear can be costly in the U.S.)
I have a Falcon (that’s the brand, not the model; it isn’t an AGA). It’s 90cm with a double oven and an induction 5-burner top. I LOVE induction. The two smaller ovens are occasionally preferable to our old stove, which had one gigantic oven. It’s useful during dinner parties for stacking oven-proof dishes to keep warm in the narrow, vertical oven. However, it’s hard to find things like cookie trays small enough for even the bigger oven, and even harder for the smaller oven (which takes most 23cmx33cm baking dishes but not my cupcake tins, which are too wide). Also, the oven doors swing out, like regular doors, which really isn’t practical when you’re trying to maneuver something large/heavy into the space (the door wants to shut…and it’s HOT). I sorely miss the easy-to-slide-out racks from my old oven. Unfortunately, this was the best I could find in my modest budget and in my small city. Everything else was downright flimsy.
We are in the market for a new range also. Looking at a 36″ Wolf or a 48″ DCS by Fisher & Paykel. I am not familiar with the Fisher & Paykel brand. Any input? If not the 36″ Wolf any other suggestions in that size.
I see your site is similar to my page. Do you allow guest posting?
I can write hi quality posts for you. Let me know if you are interested.
I have a traditional large AGA with four ovens and two large cooking plates on the top. I love it !!! (. It is bright red !!!)
I love kitchen designs in which all kitchen gadgets like stove, refrigerator, freezer are already built-in. It’s really very convenient and improves the appearance. Although this may add a little inconvenience during repairs. I recently hired freezer repair Atlanta and experienced it myself