Lacanche Pictures

Well, we bought our Lacanche Volnay over two years ago (thanks to this forum) and we're finally done building our house, so here it is happily nestled in the corner of our new kitchen.... The heat output on this thing (even with LPG) is amazing; my only complaint is the burner rings are hard to clean

# posted by RunnerJudy @ 12:54 PM 0 comments

Fontenay
Stone cast hood surround
Rift-cut white oak cabinets dark brown stain with black glaze
Honed "Baja" Caesarstone
Walker Zanger Old World Murgiano mosiac backsplash
Ventahood liner
SubZero refer, icemaker, wine fridge
Whitehaus Evolution faucets and sprays
Reichele copper sinks
Noche cross-cut travertine in 16"x24" running bond pattern
Colonial Bronze pulls
Astec extruded bronze windows

# posted by RunnerJudy @ 9:11 AM 0 comments

My kitchen is (99%) done! I feel as though I should be hearing Pomp&Circumstance playing in the background as I type these words and post my photos to the gallery here! Thanks to all the many knowledgeable people who post here and led me to options and details I couldn't have known about before. I'll post a link here and in the gallery, too. A few things remain to be done -- glass in the cabinet doors, a panel here and there to be replaced due to minor sizing disparities, no flat-panel tv installed yet, and a seat cushion for the built in bench, but otherwise, it's all done! I am sure I'll find details that don't work perfectly here and there, but this was my first time designing a kitchen, so I'll try to keep mum about any complaints -- not that I have any at the moment :) -- otherwise my husband may just leave me or explode!
Here are the kitchen details:
Cabinets: CWP, frameless, eggshell finish on Maple, Terry door (modified to have a square machine-edge and a reverse flat center panel)
Range: Lacanche Cluny+1, Provencal Yellow
Countertops: Roman Gold granite
Backsplash tiles: Walker Zanger Firenze group
Fridge: KitchenAid Architect Series
Sink: Rohl 36" Shaw's Original Farm Sink, undermounted
Faucet, soap dispenser, sidespray: Perrin & Rowe, polished nickel finish
Instant boiling/instant chilled filtered water: Everpure, traditional gooseneck polished nickel spout
Vent: 54" Ventahood liner
Flooring: Hartco prefinished white oak
Walls: Benjamin Moore Blond Wood on walls, Autumn Leaf in built-in hutch
Light Fixtures: Restoration Hardware Wilshire sconces and chandelier
Undercabinet lighting: juno
That's all I can think of! Thanks again for everyone's wisdom.

Here is a link that might be useful: http://share.shutterfly.com/osi.jsp?i=EeEMmzdu5ctGL7

# posted by RunnerJudy @ 8:16 AM 0 comments

Yes, I've put pots and pans directly from the stove in there and I've put plates with food in them. It just depends on what I need at the time. The racks are all moveable. There are also special pans and baking sheets that fit the cupboard

Last night I used both. I set one of them on 100 degrees for plates and serving dishes until the meal was ready. I set the other cupboard for 130 - 150 degrees to hold food at various stages. They go from 80 to 230 degrees. You can do a lot in them: proof bread, slow roast (although I've never done it!!), etc. I love having them

But, in addtion to the racks in the cupboards, there are narrow, deep baking sheets that slide directly onto the grooves...no rack needed to hold it in place. There is also a pan that's about 2" deep or so that also slides right onto the grooves, no rack needed for support, that you can put food right into

# posted by RunnerJudy @ 7:25 PM 0 comments