On a gas vaulted oven, the flame is designed to ignite and shut off automatically to hold a set temperature — cycling on its own is normal operation, not a sign of trouble.

A vaulted oven that suddenly takes far longer to reach cooking temperature than it used to is a useful early sign of trouble — but only if you know roughly what “normal” preheat time looks like.

A La Cornue vaulted oven’s grill and its main bake heat are controlled separately, on both gas and electric versions — so one can fail while the other keeps working perfectly.

The electric warming drawer built into some Château models has its own thermostat and heating circuit, separate from the vaulted oven above it, with a modest heat range built for plates and gentle warming rather than cooking.

On a La Cornue electric vaulted oven, a selector switch left in the wrong position can look exactly like a heating problem — and costs nothing to check before booking a repair.

An oven that tops out well below its set temperature points at different parts depending on whether the vaulted oven is gas-fired or electric — and telling the two apart starts with which control does what.

A vaulted oven door that no longer sits flush, or that drops slightly when opened, is describing the hinge — a separate problem from a worn seal, even though the two can look similar from the outside.

An oven that suddenly shuts off in the middle of cooking, rather than simply running hot or cold, is very often the high-limit switch doing exactly what it is designed to do.

Water droplets or a damp cavity right after cleaning a La Cornue vaulted or electric oven usually clear up on their own — the door’s design and the vault shape both play a part.

The 60 cm Tourelle is the smaller of La Cornue’s two built-in vaulted oven sizes, sharing its cavity design, thermostat class and door hardware with the rest of the Château line, just installed at eye level rather than in a range body. Its smaller cavity heats and cooks the same way as the larger 75 […]