---
title: "Appliance maintenance"
description: "La Cornue appliance maintenance — an annual visit that exists because most of what goes wrong on this make goes wrong slowly."
url: "https://la-cornuemiami.support/services/appliance-maintenance/"
date_modified: "2026-09-03"
Appliance type: "Cooktops and rangetops, Ovens, Range hoods, Ranges, Rangetops"
---


# La Cornue appliance maintenance

### About maintenance on a hand-built French range

Most of what goes wrong here goes wrong slowly enough that the owner adapts instead of noticing. Burners drift rich, a thermostat drifts twenty-five degrees over three years, baffles saturate and halve the extraction, brass tarnishes, and a chip in the enamel starts rusting under the surface. An annual visit measures all of that against specification rather than against memory: combustion on every burner including the plaque and grill burners, both ovens calibrated with a probe through full cycles, the hood's baffles and duct and blower, and the finish inspected while a chip is still stabilisable.

What this involves

Burner combustion and oven calibration checked against specification

Baffle filters, duct flow and blower condition on the hood

Enamel, trim and seals inspected while they are still repairable

Combustion across every burner

Flame color, port condition, air mix. A rich burner sooting a pan bottom is a five-minute adjustment now and a cleaning job later.

Oven calibration, both sides

A probe on the shelf through a full cycle. On a dual-fuel range that is two measurements, because the gas oven and the electric oven drift independently.

The hood, properly

Baffles out and washed, duct flow checked, blower current measured. This is where an annual visit pays for itself in a kitchen that cooks.

Seals, hinges and the door pull

The parts that fail so gradually that the owner adapts. Measured against specification rather than opinion.

Enamel, trim and the underside of the French top

Chips found while they are still stabilisable, and rust found before it is through the iron.

### How long does it take?

On a Castel 75 with a hood, a couple of hours. On a Grand Palais 180 with two ovens, a plaque, a grill and a motorized hood, most of a morning — and the figure says so rather than hiding the time somewhere else. We would rather book the right amount of time once than come back.

### Do you clean the range as part of it?

We clean what has to be clean for the appliance to work: burner ports, caps and crowns, the plaque and its underside, the baffles and capture tray, and the air path under an induction top. That is not a valet, and we will say plainly that it is not. What we will do is tell you which products are safe on your particular finish and trim, which is the part people most often get wrong on their own.

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