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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]
The thick iron keeps the heat which would otherwise be lost and gives back this heat to the room. A fireback thus may increase the efficiency of the fire. Wood fires have low efficiency, and for those that prefer the atmosphere of an open wood fire the fireback helps to minimise this problem.
The fuel-burning stove is the most basic design of a kitchen stove. As of 2012, it was found that "Nearly half of the people in the world (mainly in the developing world), burn biomass (wood, charcoal, crop residues, and dung) and coal in rudimentary cookstoves or open fires to cook their food."
A Franklin stove. The Franklin stove is a metal-lined fireplace named after Benjamin Franklin, who invented it in 1742. [1] It had a hollow baffle near the rear (to transfer more heat from the fire to a room's air) and relied on an "inverted siphon" to draw the fire's hot fumes around the baffle. [2]
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 .
This is the cheapest stove to produce, requiring only three suitable stones of the same height on which a cooking pot can be balanced over a fire. Improved cook stoves (ICS), often marketed as "clean cookstoves", [29] are biomass stoves that generally burn biomass more efficiently than traditional stoves and open fires.
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