Comments on: La Cornue W by Jean-Michel Wilmotte

By: Temenouzhka Zaharieva

Temenouzhka Zaharieva — Thu, 12 Apr 2012 12:51:55 +0000

I think this is a completely new approach to kitchen design – we are finally getting out of this long used stereotype of the modern box-style kitchen to something more humane and elegant. I like it!

By: Chris Weihs

Chris Weihs — Wed, 11 Apr 2012 16:08:28 +0000

I have a Dive de Provence induction cooktop and I love it but the W is over the top stunning.

By: Alex

Alex — Wed, 11 Apr 2012 06:34:51 +0000

Ive not idea why you dont like induction. Its superior to gas in almost every way. There is a large swing where the best restaurant kitchens are removing all gas hobs and replacing with induction. Guess you cant char you capsicums though

By: vincent

vincent — Wed, 11 Apr 2012 05:15:48 +0000

I have an AGA and I am a fan BUT those W cooking éléments are serious and gorgeous. The famous vaulted oven is equal or better than cast iron cooking in an AGA and I have tried this induction hob: easy to use, excellent response, it is a professonial one approved by French Chefs: they even prefer it to gas hobs: it is true you need to get used to it.

By: Chris Weihs

Chris Weihs — Tue, 10 Apr 2012 23:49:09 +0000

I love induction tops I have owned restaurants for 35 years. Will this unit be in the US anytime soon. I want to buy one