Used Officine Gullo applilances?
glrags
2 years ago
last modified: 2 years ago
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glrags
2 years agoRelated Discussions
La Cornu Fe`-- $?
Comments (28)rococogurl, Thanx for the suggestion of Miele. We have two Miele dishwashers, and I absolutely love them. The Miele and our Subzero are the best appliances I've *ever* purchased. But I have my hopes set on something other than stainless steel. I'm waffling on the Viking. It doesn't make sense to spend that kind of money for "pretty" when it doesn't meet my functional requirements. gooster, I will call Purcell Murray tomorrow. I am simply drooling over both the La Cornue and Lacanhe (I love the looks of the Lacanche the best). I'll post whatever I find out -- just in case someone ese might be looking for the same information. I appreciate all of your suggestions, and I love to do research, so keep your comments coming :) joyce...See MoreAnybody ever cooked on a Rorgue, a Molteni, an Officine Gullo or
Comments (4)Dear Hollysprings, while I agree with you that most people (including myself) don't have bizillions to spend on a kitchen, I DO want something that has both form AND function. I work part time as a chef and have really done my research on these brands. I've gone to the showrooms and distributors, and with the exception of the Rorgue, which I'm trying to track down now, I've touched/played with every one of them-just haven't had a chance to put food on them-watched others do so. I also looked at the Blue Star and Culinarian, which seem to get high marks on this site. I thougt they were hard to clean-spillovers dribble directly down onto the wiring (there is some sort of pan, but there's a gap), and they weren't the esthetic I was looking for. Many of the so called french tops are just simmer plates, not a true cooking surface. The units I'm considering are all used by top chefs and restaurants, are built like tanks, are customizable and have great warranties (the Gullo's is a lifetime guarantee). But you're right-nothing wrong with watching your pennies! That's why I was considering the used Chateau, and that's why I'm seeking feedback from other owners/chefs etc. Do you have a Blue Star? Do you like it?tell me more about that....See MoreLooking for used la cornue, Officine Gullo, diva Provence or lacanche
Comments (11)Hello! Yes I am very interested in knowing more about your range. Can you please send me an email with any information known about the range and your general location? My email address is Ianternational@gmail.com. If you aren't sure of the model it would be helpful to include an image of the range, I'll be able to tell its age and model. Thank you for reaching out! -Ian...See MoreOfficine Gullo Ranges
Comments (51)Wanted to provide another update to my (and my wife's) experience with La Cornue Chateau. Not a negative experience per say, but enlightening one. This weekend in Charlotte, NC we visited an interior decorator/cabinet maker who had a Chateau 120 on their display floor. The 120 has two small(er) size ovens with a rather small metal 'pull' knob to open the oven door. Yes, this was the first time I ever actually opened the oven door! Other times that we travelled to showrooms that featured a La Cornue Chateau range on their floor... the sales rep was the person who actually opened the oven door to show the interior size. It's funny, because my wife and I both felt the doors, the interior racks, the round plate on the bottom of the gas oven, and maybe even felt the weight/thickness of the door(s)... but neither one of us actually opened the door from its fully shut/closed position to its fully open/down position. I have to say that it was surprisingly stubborn if you're not ready for it! Maybe it was my body position or the fact that I wasn't ready for the effort to actually require a bodyweight 'shift' to assist with the door opening. My problem was that I crouched down, so I was on the balls of my feet then I gently reached for the rather small metal knob and gave a normal effort to pull it open - it didn't budge. Then I rocked down from the balls of my feet so that one of my heels was down and I shifted back away from the oven slightly for more leverage. Then I pulled with a lot more energy and of course the door came open several inches then stopped. It was open about 5 inches and stopped. The salesperson commented "It's a heavy door" and suggested "you have to put your weight into it!" I cranked it open the rest of the way down - although surprisingly the oven door doesn't 'fully' open parallel to the floor. As a result, when I reached in to pull out the sample Le Creuset baking pan my forearm actually touched the heavy door (thankfully the heat wasn't on!). Then I eventually shut/closed up the oven door and asked my wife if she wanted to try. As she got her body into position I said, "You really have to shift your body weight to assist with the effort you can't just open it with your hand/wrist/arm alone." First thing she said after opening the door was "That little knob hurt my finger." The salesperson admitted "Yes, the knob may be round, but the edge is kind of sharp." About an hour later in the car as we were driving home, he opened her palm/fingers and showed me a small purple area that was a bruised blood vessel. She gets those occasionally while weightlifting with barbells or picking up something heavy and rough. Long post but you can't get more real-life detail on the La Cornue Chateau oven pull action!...See MoreHU-892433804
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