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A fireplace may have the following: a foundation, a hearth, a firebox, a mantel, a chimney crane (used in kitchen and laundry fireplaces), a grate, a lintel, a lintel bar, an overmantel, a damper, a smoke chamber, a throat, a flue, and a chimney filter or afterburner. [1]
There were numerous iron gridirons manufactured and patented in the U.S. in the 1800s. These iron legged devices were used in a fireplace placed over the fire to cook food. Over time, gridirons have been developed specifically to accommodate the type of food being prepared and the cooking method being used.
The grill’s ceramic body has 662-square-inches of space, with a 24-inch grate, dual-tier stainless steel cooking grates, and a spring-loaded hinge top, plus laminated bamboo fold-down side shelves.
In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708 to produce, [2] a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace. Cooking pots and pans with legless, flat bottoms came ...
In a kitchen the hob is a projection, shelf, grate or bench for holding food or utensils at the back or side of a hearth to keep them warm, or an internal chimney-corner. In modern British English usage, the word refers to a cooktop or hotplate , as distinguished from an oven .
A chimenea (UK English) [1] or chiminea (US English) [2] (/ ˌ tʃ ɪ m ɪ ˈ n eɪ. ə / CHIM-in-AY-ə; from Spanish chimenea [tʃimeˈnea], in turn derived from French cheminée, "chimney") is a freestanding front-loading fireplace or oven with a bulbous body and usually a vertical smoke vent or chimney.