Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Aug 6, 2009 08:31 PM

La Cornue Fe Range Purchase

Most likely I am suffering buyers remorse since it is only days away from the new range/stove being delivered. Before the purchase, I searched cookware posts and was not discouraged from buying the La Cornue Fe from Williams-Sonoma. I have wanted this stove for over 20 years and now find myself wondering if my husband is right-too expensive and not dependable. I admit I like the looks of the stove a lot. But, will I be disappointed as to the performance of this beauty. I hope not. Any thoughts or encouraging words would be much appreciated.

  1. Click to Upload a photo (10 MB limit)
  1. I asked about this stove a couple of years ago, and found exactly one person on CH who had used one while living in South America. Unfortunately, it is not popular here, probably due to price and limited distribution. They are truly beautiful, and my only concern would be to try to make sure that you have a service company that can actually help you when the time comes. Good luck, enjoy it and don't worry. It is only a stove. (I know blasphemy).

    Let us know if you enjoy it as much as I think you will.

    3 Replies
    1. re: RGC1982

      Thank you for your reply. So far the customer representatives of both Williams-Sonoma and La Cornue have contacted me as to delivery dates etc. and have been very helpful. The stove is part of a kitchen remodel we are doing in our 1930's home. I enjoy cooking and do entertain a lot so the stove will hopefully meet the challenge. I had to laugh when you said, "It is only a stove" - sometimes in the midst of a kitchen redo we need to have someone snap us back to reality. I will post my impressions of stove once I start cooking and getting used to it. Thanks again.

      1. re: RGC1982

        Have been using the La Cornue Fe for two weeks and I am happy with the purchase. First impressions are the controls for burners are easy to figure out and use. It heats evenly and I have enjoyed using the center wok/grill area with an All-clad grill for burgers,pancakes,and French toast. The oven controls are somewhat hard to read because the dial lists the temps at 50 degrees intrevals so you have to put on your glasses to figure out the temps/lines in between. Cooks very well though on gas/electric/convection. Yes, I have been doing a lot of roasting,baking, and grilling thanks to testing out this stove. My major complaint is that I do miss the preheat buzzer letting me know the temperature has been reached. Not a big drawback but I have come to rely on that feature in other stoves. On the plus side it is a lot easier to clean off spills than other gas ranges I have had and it is beautiful. I will send off pictures of remodeled kitchen as soon as all work is done.

        1. re: foodseek

          Just saw this post -- Good for you. They are beautiful. Post pictures next time.

          You need to learn how long it takes to reach 350 or 400, and then learn to check you clock or use your timer. Not a big deal, really. Unless you are making a souffle.

      2. There are many on the Garden web that are thrilled with them. I hope it works put and you return with some photos for us once installed. :)

        1. The original comment has been removed
          1. I'm all for stuff like this, even though I could never afford or justify one.

            There are fewer and fewer handmade objects in our lives; once these workers' skillsets are gone and forgotten, that's it, everything will be mass-produced. Like losing the last redwood or duckbilled platypus or whatever. IMO.

            1 Reply
            1. re: VaFrank

              Well said. "A thing of beauty is a joy forever." (Keats) Equally true of manmade objects as of things found in nature.

              I'm glad to know that foodseek's (understandable) case of nerves over such a major purchase seems to be behind her and she is enjoying the La Cornue. They are handsome.

            2. Have had my blue CornuFe for about two weeks. LOVE IT! It is gorgeous. Before it came, I was afraid that the ovens might be too small. However, 99% of the time it will be just fine. Love how the William Sonoma half sheet pans fit right in the oven racks. Also the oven pans fit really nicely on the stove top. The word I have for it is PRECISE -- it is very easy to control the heat on the cooktop. You can place the food in the oven precisely where it needs to be. The left hand side multifunction oven has so many PRECISE ways to direct the oven heat. Roast meats have come out moist with beautifully caramelized fat. I also like not having to reach over the oven door because the doors swing sideways. My old 1960s cooktop was 42" with four burners and a big griddle (which I used as a landing spot). I didn't want to alter my cabinetry for a 48" Viking; I didn't like having one big and one really tiny oven, and I didn't like having eight burners crammed into that cooktop area. (In our cabin I have a 24" Fisher and Paykel range and the burners are too close together -- multiply that X2 for a Viking, Wolf, etc.) I love having the extra room in the middle where the 5th burner is. The simmer burner --was able to temper chocolate without using a double boiler or a thermometer. My husband says it's the best $10,000 he's ever spent.

              2 Replies
              1. re: lhille

                I loved reading your review. Which setting do you find best for roasting meats? I must admit I am somewhat challenged by the multifunction side of the oven. I find I am always using the right side because of not being able to figure out the left.

                1. re: foodseek

                  I find I'm always using the right hand side of the oven. Purcell Murray / La Cornue USA has a guide to cooking tips along with charts for times/temp/function for roasting. Did a big 5 bone prime rib, seared at 400 for 15 min and lowered to 325; followed the charts; took it out at 125 degrees, and it came out medium rare. I've broiled pork chops; roasted chicken; roasted veggies on parchment on the half sheets, etc. One suggestion= get one of those nice meat thermometers with the cable that attaches to the little countertop unit. Then you won't have to open the door so much. It also doubles as a timer, which this oven lacks.

                  I find I am challenged more by baking. When I make cupcakes, if I use convection, the fans blow the batter towards the back of the stove and the tops come out slanted. Same with bread -- the top was slanted towards the fan. Also lowering the temp 25 degrees was not enough -- the centers of the cupcakes stood up like peaks (like a baby bottle nipple). Had to lower the temp to 275 to get the cupcakes to have decent tops. So for me convection alone has been okay for veggies, baked potatoes, but not much more.