Specific Kitchen features

Reply to: I thought this was interesting: I contacted Art Culinaire to ask why US ranges did not have a gas flame failure sensor, as some European models apparently due. This was the reply: "the European models are different internally, both parts and structure - they currently Do Not meet the existing UL/ULc or AGA/CGA (American/Canadian Gas Assoc) USA or Canadian appliance guidelines. They do meet the CE guidelines for the Common Union countries however." This raises the ante for those thinking of importing a range. Thought it was interesting information.

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Reply to: If you read through some of the posts on the Lacanche thread on this forum (now at part 39, closing in on 6000 posts total since inception), you'll see that one of the most consistent themes is the wonderful experience people have had dealing with the sole authorized American importer, Art Culinaire. Keeping that relationship would be well worth any additional costs incurred by buying through them. Technical support, warranty issues (who's going to back up your Euro-purchased range?), shipping damage claims, and the voltage conversion would be persuasive reasons to me to go through AC. I'd also echo the notion that your savings may dwindle rapidly once the realities of shipping (and note that AC ships them not by boat but by air, so add that to your costs), taxes, and conversion. Since there is only one importer, you'll never see a LC sold at a discount. There have been occasional ranges that have been sold through Ebay, Craigslist, etc but theat's luck of the draw. I do, however, really like the configuration of the Macon. I'd have gladly sacrificed one of the storage drawers to allow addition of a small electric oven/broiler.

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Reply to: I've had a Cluny since 2004. No problems with the gas oven turning on--there's a little hole there at 8--hold it at that place and click the ignition. Usually goes right on. Wait a second to make sure it's lit and then move the knob to the temp you want. The knobs on top of the electric broiler side will get very hot--but this is a very small issue. Now, I have a question for Joeboldt or anyone else: this is a generic question for all back venting gas ranges. ( I have an inexpensive Verona at a second house with the same problem.) If you have a backsplash, especially with crackle tile, you get significant staining right from the git-go from the gas/steam coming out of the back of the stove. Aside from always propping up a cookie sheet or something in front of the backsplash, has anyone found a more elegant solution to this, or do you just live with the discoloration on part of your backsplash? A third point about repair people: I self-imported mine long ago, and the ignition failed early on. In those days, the US distributor wasn't giving out the names of repair people to anyone except his own buyers, so I just lived with matches for a couple of years. Then, a person on this blog sent me the names of repairpeople (recommended by US distributor) in my area. I called one. They had never HEARD of Lacanche, much less repaired one! Just two years ago, I independently found someone about two hours away from here who came down and repaired it. All is well. Usually, there isn't much that can go wrong with these stoves. I'm happy with mine--was happy when I had to use matches, too!

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