I owned a Lacanche Cluny for 10 years (2005 - 20014) and visited the factory in France, as well. The gas cooktop was excellent, and I enjoyed the gas oven for roasting meat and used the electric for all baking. Yes, it requires doing a lot of your own tech and the distributor supplied parts. I loved the range and it performed for me, but it most definitely is not a tech-oriented range. I sourced it on my own, no one received a commission. The Lacanche has much heavier trim parts - knobs, contrasting HW - than the AGA, which I have considered since.
I have the Lacanche Cluny gas top, one gas oven and one electric. There are no bells and whistles to it and I have had zero issues with it since purchase 2011. I love it. I did not purchase through a designer. We are now looking at an induction range for our cabin. Unfortunately/fortunately ($$$), Lacanche is not offered in the US yet so I am looking at AGA Elise 36" as my other contender was the ILVE but now I am shying away from it. This video was great in increasing my confidence in the AGA Elise since there are so few reviews online for the induction. Not that this was an induction review but this one coupled with the induction reviews in another video is great. Thank you for your time.
I am seriously considering doing the AGA Mercury 36" induction range...the cooktop seems a little weak...is that just in comparison to the gold standard in Wolf or is it generally just weaker? Will it work fine for most home cooks? I cook a lot so i have been leaning towards cooktops from Thermador or Wolf but being swayed by others to pick a range. I am lookign at AGA over Wolf mostly cause of aesthetics and size - i am doing a very contemporary kitchen and doing a range at all breaks with the look IMO but my appliance store reps (and real estate agent brother) are strongly recommending a range since i have chosen to go with only 24" wall oven vs the American standard of 30" ovens. The AGA is much more shallow - infact its the shallowest induction range i can find...can you think of a better one?
I have the cast iron Aga and would never go back to conventional ranges. The roasting and baking ovens work magic. Can’t figure out why more Americans haven’t discovered them.
I'd love to get an Elise (marketed as the Falcon Elise in Australia) but for some reason the importer refuses to offer with an induction top. When I enquired, they said it was because inductions was a 'niche' market, and yet they off it in the much uglier and cheaper Classic model. Yeah, if I'm spending AUD 20K on a range, I reckon I'm already shopping in a niche market. It's offered in New Zealand, with which Australia shares an electrical standard, so it's not a compliance issue.
I owned a Lacanche Cluny for 10 years (2005 - 20014) and visited the factory in France, as well. The gas cooktop was excellent, and I enjoyed the gas oven for roasting meat and used the electric for all baking. Yes, it requires doing a lot of your own tech and the distributor supplied parts. I loved the range and it performed for me, but it most definitely is not a tech-oriented range. I sourced it on my own, no one received a commission. The Lacanche has much heavier trim parts - knobs, contrasting HW - than the AGA, which I have considered since.
I have the Lacanche Cluny gas top, one gas oven and one electric. There are no bells and whistles to it and I have had zero issues with it since purchase 2011. I love it. I did not purchase through a designer. We are now looking at an induction range for our cabin. Unfortunately/fortunately ($$$), Lacanche is not offered in the US yet so I am looking at AGA Elise 36" as my other contender was the ILVE but now I am shying away from it. This video was great in increasing my confidence in the AGA Elise since there are so few reviews online for the induction. Not that this was an induction review but this one coupled with the induction reviews in another video is great. Thank you for your time.
Lacache is offered in the US, I bought mine here in the US in 2018.
I am seriously considering doing the AGA Mercury 36" induction range...the cooktop seems a little weak...is that just in comparison to the gold standard in Wolf or is it generally just weaker? Will it work fine for most home cooks? I cook a lot so i have been leaning towards cooktops from Thermador or Wolf but being swayed by others to pick a range.
I am lookign at AGA over Wolf mostly cause of aesthetics and size - i am doing a very contemporary kitchen and doing a range at all breaks with the look IMO but my appliance store reps (and real estate agent brother) are strongly recommending a range since i have chosen to go with only 24" wall oven vs the American standard of 30" ovens. The AGA is much more shallow - infact its the shallowest induction range i can find...can you think of a better one?
I have the cast iron Aga and would never go back to conventional ranges. The roasting and baking ovens work magic. Can’t figure out why more Americans haven’t discovered them.
Those Aga’s check a lot of box for a lot of customers! Great info!
Hello there love this videos ! I need help is KitchenAid a good brand for a refrigerator I had hear really good things but also very bad ones
We've found that KitchenAid refrigerators are an older platform at this point, and other brands have options with better features for less money.
Great information!
Glad it was helpful!
I'd love to get an Elise (marketed as the Falcon Elise in Australia) but for some reason the importer refuses to offer with an induction top. When I enquired, they said it was because inductions was a 'niche' market, and yet they off it in the much uglier and cheaper Classic model. Yeah, if I'm spending AUD 20K on a range, I reckon I'm already shopping in a niche market. It's offered in New Zealand, with which Australia shares an electrical standard, so it's not a compliance issue.
I love my Lacanche. The oven, the cook top everything is perfect. I don't know who these people have been talking to.