Q & A

Art Culinaire maintains an active nationwide network of service providers to assist in the maintenance and repair of your range. We import each range into the US and perform rigorous Quality Control & Testing procedures in our warehouses in New York and Washington State with the express intent that the range works properly for years to come and is install ready.

Due to our high standards of Quality Control and the handmade quality of these ranges, you can expect to enjoy years of dependable use before there is any need for maintenance. Rest assured that if a problem does arise, we will ensure it is resolved quickly and properly. If your range ever requires service, please contact our Support Department.

All range owners under our 3-year warranty must contact our Support Department to initiate any warranty repairs. This ensures that the correct parts are replaced and to mitigate multiple return trips. Range owners who are out of the warranty period are still encouraged to contact our Support Department, we will likely be able to provide contact information for a preferred service provider in your area.

Our knowledgeable support team is here to help with any issues or concerns you may have. We are considered product experts and can typically diagnose issues over the phone while working with you or a service provider. We also have over 45 how-to videos and a library of technical documentation to ensure the service provider or avid DIYer is equipped for a successful service visit.

Our National Service Network Administrator is dedicated to recruiting reputable companies to provide services nationwide. If you do not see a service company within your area, please contact our Support Department for further information.

No, the warranty automatically initiates the day it is delivered to you. (i.e. the customer or contracting party)

Being a mechanical object, there will always be parts that wear out with use (like brakes on a car). The oven door hinges (10+ years), heating elements (10+ years), and spark modules (5-7 years) have a limited life span. The factory recommends that the solid brass burner valves be re-greased after 20 years. Other maintenance may include adjusting the top burner spark electrodes, polishing trim, and general cleaning.

Please contact our Support Department at 888-222-2930 or email Support@frenchranges.com.

First, turn off the gas supply to the range right away. Then, air out the home by opening a door or window. Call the local gas company if the smell persists. Otherwise, you may either call a local service provider or call us to initiate an inspection. If the smell is pungent or cloying, then this is most likely raw fuel and must be dealt with accordingly. If the smell is less strong or accumulated over time only as the range has been in use, then this is most likely burnt fuel exhaust accumulated in the kitchen, and an inspection of your exhaust ventilation system (or makeup air system) performance will need to be made. If your range runs on propane, it is recommended to check if the exterior tank is low.

Most parts are available and in stock in our local warehouses for ranges dating back to 1995. However, some parts may not be available or produced any longer. Please contact our Support Department for any inquiries.

For help with installation services, Art Culinaire may offer a complimentary list of recommended installation companies. Please note, these installation companies are provided as a referral only. It is our ongoing goal to source and maintain reputable installation companies throughout the nation, however, there may not be an installer in every location. In this case, many owners find working with their trusted GC to furnish the install. The customer has the right to choose who will install their range, and it is not required to use a referred company.

Our comprehensive installation video covers everything you need to know for a successful range install. We also provide an installation guide and other pertinent documentation. Our Support team is always available for any questions or guidance you or your installer may have.

All Lacanche ranges that have electric heating elements will require a 240v, 4-wire electrical supply.

Yes. The difference will be that the electric ovens may take an extra minute or two to preheat.

In North America, we get 240v by adding 2 120v electrical phases together (L1+L2). This is added to a neutral wire and a chassis ground wire to total 4 wires (L1, N, L2, G). Sometimes, this is also known as 120/240v, 4-wire.

Yes, all gas top burners and gas ovens can be used during a power outage, but you will need to ignite them with a long lighter or match. (Exception: gas ovens on ranges produced between 2010-2016)

Yes. We affix each range with a U.S. power cord before it leaves our warehouse. This cord should not be removed or altered and may void the range warranty.

Yes. The Lacanche range 50mm back spacer is part of the design of the range and is mandatory by UL regulations. It serves multiple functions that benefit the long-term use and performance of the range. Failure to install the provided 50mm back spacer may void the range warranty.

No, this is not recommended by the manufacturer. The range is designed to sit proud of the cabinetry, and with the mandatory 50mm back spacer installed, it is part of the intended look. For further information on why this is not recommended, please contact our Support Department.

No, this type of installation is against the factory design, UL regulations, and/or local codes. For more information, please contact our Support Department. For more information on installation, click here.

Yes, you can. However, the range must be fitted with injectors that compensate for the reduced air pressure. Also, the burners will need to be fine-tuned after the range is installed for the best performance. For more information or guidance, please contact our Support Department.

The range weight varies by size and configuration, listed here: https://www.frenchranges.com/wp-content/uploads/2014/05/Crate-Dimms-Weights.pdf

The flame height at the LOW setting can be adjusted, but this does not reduce the actual temperature of the flame. Only a diffuser plate or disk will spread out and reduce the actual temperature delivered to the bottom of the pot/pan. The Lacanche portable simmer plate that comes with each Classique model is designed specifically for this purpose. If you have a Traditional model, the portable simmer plate can be purchased separately.

Either the spark module is faulty and must be replaced or the ignition switch for that burner will not make contact and must be replaced.

Most commonly, a simple spark electrode adjustment is needed. This does not require any tools and should be considered regular maintenance for the range owner to perform. Please see the video link here: https://www.frenchranges.com/resource/burner-spark-electrode-adjustment/

Due to the mechanical nature of these ranges, the gas type, altitude, air intake, injector size, igniter position, spark strength, and burner cap size are all factors that determine how fast or slow each burner would ignite. We do our best to tune each and every burner in our warehouses prior to delivery shipment, but at altitudes higher than 6,500ft, final on-site adjustments of the burners may be necessary to get peak performance.

The very first generation (1995-1999) and the current generation (2010-current) use mechanical flame sensors called thermocouples for each gas fired burner built in each range. These thermocouples are a safety feature that will not allow gas to flow through each valve unless this thermocouple sensor senses flame at the burner. The time it takes the flame to heat these sensors to the point it can hold the valve open is roughly 10 seconds (some heat even quicker). It is also important that the knob be held in at its full depth until the moment before the knob is released, or else the valve will not hold open. If the burner flame is ever extinguished, the thermocouple is allowed to cool and then causes the valve to snap shut and stop the flow of gas.  Some refer to this feature as child-proofing for the gas burners and is commonly found in European gas appliances. A short video detailing this procedure can be found here: https://www.frenchranges.com/resource/burner-spark-electrode-adjustment/

The spark discharge cycles/sec will differ depending on the module or the output type on the modules (i.e. the yellow 2pt module will discharge @ 3Hz, the white 5+1 (or 3+1) module will discharge: top burners @ 6Hz and the gas oven at 4Hz.

All the brass used on the Lacanche brand is unlacquered (uncoated). When the brass is exposed to oxygen, it will tarnish over time. The burner caps are also subjected to repeated high temperatures (800°F+) that will slowly temper the metal to a darker color.  Many of our clients love the old-world look and choose to let the brass patina naturally. If, however, you desire a more lustrous look, you can use a vinegar bath followed by a thorough rinse and towel dry, then a brass cleaner & polish like Mother’s Mag & Aluminum Polish. See our section on cleaning under the CARE tab. Otherwise, Lacanche produces matte black enamel-coated burner cap covers that help protect the brass caps against splatter and stains.

No, all Lacanche ranges are custom built at the time of ordering. Altering the range to all electric is not possible.

No, all Lacanche ranges are custom built at the time of ordering. Once your range has been produced, no further changes can be made. Please contact our sales team if your range is still in pre-production.

Technically, if you have a traditional plate, you can use the Classique grates in its place (just note that the appearance may not be desirable as the opening around the burner assembly is larger due to the design). However, the reverse of this is not true. Going from a traditional plate to a classique setup is not possible due to the range top design.

Every range imported by Art Culinaire is tested and calibrated for full oven temperature prior to being sent to you. Each range is shipped with a temperature test graph that shows the real-time temperature accuracy of each oven. Beyond this, we recommend that the oven temperatures are checked using a digital oven thermometer with a remote sensor probe after proper pre-heat times. Also, make sure that the sensor probe is located directly in the center of the oven cavity with nothing else in the oven.

Your preheating times will differ based on whether you are using your gas, electric convection, or standard electric oven. For the standard electric oven, we recommend a 25 minute preheat to get to 350 degrees. The electric convection oven will take 15-20 minutes to preheat and will cook dishes approximately 25% faster than a standard electric oven. Gas ovens will reach a stable 350 degrees in 15-20 minutes.

The petite oven has 700 watts less than its main oven counterpart, so this will cause the petite oven to heat slightly slower compared to the main ovens.

Despite the high flow rate of the forced air circulation fan, the circular heating elements in the convection oven are located surrounding the fan at the rear of the oven cavity. Combined with the fact that the oven door seals are at the front of the oven, this causes a slight heat bias toward the rear of the oven cavity. It is recommended to rotate baked goods 180° halfway through their cooking times to achieve the best results.

This is the access hole for the gas oven flame height adjustment. Don’t worry, this has been preset by our technicians at our warehouses during your range’s testing and calibration.  No LED lamp is designed to be installed here, and the range is not missing anything.

The base plate of the gas oven will be hot, but there should be universal heat throughout the rest of the oven as long as the door is sealed properly, and the oven has reached its pre-heat temperature.

Yes, it is a “true convection” where the heating elements are physically surrounding the fan so it can incinerate particles.  This prevents cross contamination of tastes and smells between multiple dishes in our convection ovens.

When the switch is in the “up” position, this is “static” electric mode, and the “down” position is “convection” mode. Since convection method uses a fan that circulates hot air uniformly and continuously, cooking time can decrease by 15%-20%.

No. A more cost-effective way to get a range with auto-ignition is to purchase one that already has it built in.

Lacanche ranges are high-performance, residential gas-fired cooking appliances and produce a higher value of BTU output than other brands and should be used under a canopy style exhaust vent hood. Burning fuel produces CO, CO2 & other noxious fumes. CO & CO2 displaces oxygen, allowing your home to fill up with noxious fumes is hazardous to your health. Proper ventilation will also help prevent oil/grease vapor produced during cooking from raining down on every flat surface in/near the kitchen.

The hood ‘liner’ or ‘insert’ is the mechanical blower component that mounts inside of a hood ‘canopy’ or ‘shell’. The liners/inserts of various manufacturers are typically of an industry standard width and depth, but this differs from the outer width and depth of the canopy/shell that conforms to the dimensions specified in the Lacanche Ventilation Guidelines. The difference between the two measurements would be made up of a flat ‘shoulder’ surface as a part of the canopy/shell.

Lacanche hoods are available to purchase through us, however each hood manufacturer has a particular look & style, product options, different fan performance characteristics and noise levels. We do not currently supply any official endorsement to any one manufacturer, and you should choose what is right for you and the particular look of your kitchen.  Here is the Lacanche Ventilation Guidelines and a list of other hood manufacturers.

Ductless and recirculating venting systems primarily use filters to remove particles out of the air. Once these filters become saturated with contaminants, they must be cleaned or replaced (quarterly). These systems should only be used with all-electric appliances. Recirculating systems do not extract noxious fumes and gasses out of the exhaust stream and are not designed to be used with gas burning appliances. See “Why do I need ventilation?” above.

No, the manufacturer requires the ranges to be installed under a canopy style exhaust hood. Please contact our Support Department for further information.

Please contact our Support Department at 888-222-2930 or Support@frenchranges.com, we’ll be happy to provide a quote.

Yes! Email our Support team at Support@frenchranges.com to request our latest trim catalog.

Yes, it will require the front of the range to be disassembled by a service technician to complete. For more information, please contact our Support Department

Yes, by adjusting the internal regulator and exchanging each burner injector orifice to the appropriate size for your altitude, burner size, and target fuel type. For more information, contact our Support Department.

Any item that you wish to be dehydrated and/or cooked 25% quicker.

Any item that you wish to hydrate and retain the most amount of moisture in. Usually most meats/proteins.

Any item that you wish to dehydrate, brown, or caramelize.  Like pastries, baked goods, and poultry skins.

Usually seed or nut oils with the higher smoke points are the best to use for their wider temperature range for frying or seasoning cookware: Grape seed (does not impart flavor), Walnut, Canola, Palm, Peanut, Sesame or Sunflower oil. Avocado oil has the highest smoke point.  Clarified Butter is best for grilling/sautéing.

Technically no, the enamel coating acts as a non-stick surface, however it is always recommended to apply some sort of high smoke point cooking oil or fat before cooking.

The portable simmer plate should be placed directly on a side burner grats, located above a pair of burners (front to back). The simmer plate can be thought of as a hot plate to place pots & pans on, with a gradient of heat from above each burner toward the outer four corners. The heavy cast iron plate will absorb the high intense heat of the burner flames and spread it over a wider area, thus reducing the actual temperature of each burner.