Hoping to find someone or several someones that have actually cooked on a true coup de feu/french plaque/"le piano".I'm not talking the wimpy simmer plates they include on some of the standard brand commercial stoves, but rather, one with firepower-as in 26+ BTUs.
We're remodeling our home, and that includes my dreadful kitchen. I have the opportunity (created by much begging) to purchase an amazing French stove-either Rorgue, Bonnet, or Molteni. I'd like to include a coup (I don't have miles of wall or island space for a monster stove-60" is max, and I'd really prefer around 48-50").
To that end, I visited my local Molteni rep's home and (briefly) practiced on it. It was incredibly powerful. The Bonnet has an even bigger more powerful coup, and the sales rep didn't recommend it for home use, even though that model was advertised as a unit suitable for the home. It usually goes in Estate kitchens. My kitchen will be bigger than it is now, with higher ceilings and proper ventilation for such a unit, but now my husband is all freaked out that ANY coup will be too hot and make our kitchen really miserable.
To me, getting a french stove without the coup is pointless, and I was REALLY looking forward to using it.So dear ChowHounders, dive in and tell me all about it!
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