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Hearth with cooking utensils. A hearth (/ h ɑːr θ /) is the place in a home where a fire is or was traditionally kept for home heating and for cooking, usually constituted by a horizontal hearthstone and often enclosed to varying degrees by any combination of reredos (a low, partial wall behind a hearth), fireplace, oven, smoke hood, or chimney.
Hearth—The floor of a fireplace. The part of a hearth which projects into a room may be called the front or outer hearth. [21] Hearthstone—A large stone or other materials used as the hearth material. Insert—The fireplace insert is a device inserted into an existing masonry or prefabricated wood fireplace. [22]
Lennox Hearth Products, which was established in 1994 by Lennox International, acquired Whitfield Hearth Products, Superior Fireplace Company and Marco Manufacturing in 1998; Earth Stove and Security Chimneys in 1999; then Country Stoves in 2006.
John S. Perry started building wood stoves in 1843. [2] After becoming bankrupt in 1860, Perry secured a loan in the amount of $13,000 to buy the company in 1862. [2] Perry reorganized the company to become Albany Stove Works in 1869. It employed nearly 1,200 people in the Albany region. [2] Perry Stove Manufacturing Company
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]
Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
Rumford fireplace in a New England home. A Rumford fireplace, sometimes known as a Rumford stove, is a tall, shallow fireplace designed by Sir Benjamin Thompson, Count Rumford, an Anglo-American physicist best known for his investigations of heat.
It is heated in the fire along with a flat rock or open spot on the hearth. The prepared dough is placed on the hot rock or hearth floor, and then covered with the cloche, and perhaps hot coals or ashes for additional heat. The method goes back to ancient Egypt and Greece, and was probably the first form of masonry oven.
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