Clippings by foodnut

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RE: Im Gonna sell My Aga Stove.... (Follow-Up #5)

posted by: madcow on 05.27.2007 at 09:29 am in Appliances Forum

Interestingly enough, AGA owns La Cornue. Oh, and the CornuFe is manufactured mostly by AGA.
Bulldinkie - I'm with Weissman, if you love your AGA, keep it.


That's partially correct.

The CornuFe is A S S E M B L E D by RangeMaster. Nuance here + cooktop is made in Germany, hardware from France, Chassis from UK, Electrical wiring from Belgium....designed by La Cornue.

It's an excellent range which should make Lacanche, Wolf and Viking sweat quiet a bit..

clipped on: 05.29.2007 at 12:08 pm    last updated on: 05.29.2007 at 12:10 pm

RE: Lacanche Ranges part 36 (Follow-Up #84)

posted by: pamela1 on 03.16.2007 at 08:17 pm in Appliances Forum

Hi Ivette and friends,
I've been away for a few weeks and just scanned the forums. The post was from foodnut on the La Cornue thread and is totally false...have never tried to press the door of a Lacanche (I can't believe this is an accepted "how to buy a range" test). but I can tell you that the Morice I owned had a heavy steel door enameled with steel in a bulged design. It was extremely heavy, so clearly foodnut never saw one.

It bugs me that one person can come on the forums and share such erroneous (sp?) info. It must really confuse newcomers.


pamela1 is not an expert: plain and simple.

There is an array of "tests" or parameters that define the fundamental of the range: quality.

One of them is the "thumb test". One other is the metal used for the burners. When I mean burners: I mean the cap and the column.
solid brass all the way? Cast Alu? Cast Iron...

Solid brass 100% not available on Lacanche (only the cap is, not the column). A huge difference in terms of quality and robustness. Solid brass burners have a life expectancy of 100 or 150 years...

One other aspect that you will never see or access because it is too sensitive for manufacturers to show: the chassis: bolted? welded? riveted? both? Pure steel? Galvanized steel? Stainless Steel

Well well well, again the best is to bolt + weld.

one other pamela1: oven technology: just with that point (the oven technology and the result: a tender moist rack of lamb), La Cornue is playing in a different category. No more Molteni, Lacanche, deceased Morice or Diva de Provence (assembled in Poland by the way). The La Cornue oven is just something else. The tenderness of the meat and the moisture rentention (vaulted oven please) are unique.

I agree: CornuFe and Lacanche play in the same category.

Molteni clearly creams Lacanche.

La Cornue flies to high.

Bonnet would kick the rear hand of all the above...if you really want to know.

clipped on: 04.16.2007 at 03:31 pm    last updated on: 04.16.2007 at 03:42 pm