Remodeling: Wolf vs. Lacanche? 48” or 55”? Anyone with Lacanche experience? I love the look for a 20ft back wall but worry about its durability and functionality

We’re remodeling our kitchen with white oak cabinets and a neutral quartzite (Taj or Cristallo) :heart_eyes:. The back wall is 20ft long, and the paneled Sub-Zero and other appliances are on a separate wall, making the range the kitchen’s focal point. I’m obsessed with European-style kitchens (planning a limestone backsplash and brass hardware) :eu:, but my husband prefers a 48” Wolf for its USA-made quality and concerns about Lacanche’s durability and functionality :us:. I’m considering the Cluny 1400 but open to any Lacanche recommendations. Are they a hassle to maintain? We live in Utah, so I’m unsure about service options :wrench:. Also love the idea of one gas and one electric oven :fire::zap:

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To be honest, I believe it’s a bit of a mistake to redesign and add gas appliances. When it comes to performance, convection ovens and induction stovetops are plain ridiculous.

It’s amazing how much more pleasure I get from cooking on my in-laws’ double oven Wolf range—they even spent a hefty sum on an Miele for their renovation—and how much easier they are to maintain. Regarding your inquiries, the Wolf stovetop functioned flawlessly; nevertheless, I felt that the oven lacked precision.

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@Anne I adore our new gas thermoswimmer. Will never again cook without gas. Gas costs a lot less where we live as well. Similar to that for the Lacanche, though, I am able to use both gas and electric in the oven and both induction and gas on top.

Since we reside in the mountains and don’t have cell coverage, we have also experienced six power outages in the six months that we have owned our home. Despite this, we are still able to use gas during an outage.

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@Eminem Emoji with a shrug is in. Your lungs are these.

able to use gas during a blackout

If you’re actually cooking in the dark, I suppose. Though you might want to use some of that makeover money for a genny.

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I possess a sully. It is unwaveringly sturdy. The house comes with it. I recommend the strongest exhaust fan available. I do a lot of searing and cooking. In my perspective, they aren’t even equivalent to the wolf I had in a previous home. The wolf’s temperature was consistently 100 degrees off at one point.

I’ve never needed to use the sully for service.

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@Bailey I adore it! I really appreciate that; I’ve had trouble locating reviews. What is the magnitude of your sully? What age? Is one oven gas and the other electric? What set-up do you have for your cooktop?

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@Eminem Uncertain of age. Every gas. 7-burner. I could survive on five. The central burner is really huge, which I adore. I’ll pay particular attention to whatever sort. I also own the French plate and the wok ring.

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@Bailey When did you start using it? Fantastic, many thanks! This is really beneficial. Since they are still many months away, I believe I will place my order sooner rather than later. For the dual capabilities, I’ll probably use one gas oven and one electric oven. We frequently entertain holidays and have big families. We now own a 30-inch gas stove that we adore, but we frequently require an additional oven.

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@Eminem since 2012. There are two gas ovens. I had a dacor before I got either of these. very functional and did its job, however nothing compares to the sully tank, oh my. It’s black that I have. There haven’t been any scratching issues at all.

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@Bailey Oh my god! from 20212 without any problems. I’m convinced :joy: In order to install a 60" Easier if we ever need to migrate to an American range, I’m also considering the 59 1/4 versions.

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@Eminem I swear you’ll adore it!

I appear to have the classique model with two extra burners on the side. The French plate will only be used for simmering in them.

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@Bailey Do you find simmering difficult? My own also has one, and even with the diffuser set to the lowest level, things will still get really hot.

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@Keller Indeed, a great deal—even with a diffuser. Using the conventional plate facilitates achieving a true simmer.