A faux fireplace including memory having a video file that is selectively provided by a user. The video file includes a video of a faux flame. The video file can be wirelessly uploaded by a user into the memory of the faux fireplace from a wireless device. The video file can be stored on memory selectively removeable and replaceable by a user. The wireless input device can be a remote control and a smart mobile device running an application.

An electromagnetic oven includes a bottom case, a panel and a thermostat. The thermostat includes an inner bracket, a top end of the inner bracket is provided with a temperature sensing cover that contacts a cooking pot, and an inner cavity of the inner bracket is provided with a temperature measuring element for measuring a temperature of the temperature sensing cover. The thermostat protrudes from a through hole of the panel, and the temperature sensing cover contacts the cooking pot. A sealing structure for preventing soup from entering or a drainage structure for guiding the soup out of the bottom case is disposed between the through hole and the thermostat. In the present invention, a close contact between the thermostat and a bottom of the cooking pot may be realized, and an accurate measurement of a temperature of the bottom of the cooking pot by the thermostat is ensured.

An electromagnetic oven includes a bottom case, a panel and a thermostat. The thermostat includes an inner bracket, a top end of the inner bracket is provided with a temperature sensing cover that contacts a cooking pot, and an inner cavity of the inner bracket is provided with a temperature measuring element for measuring a temperature of the temperature sensing cover. The thermostat protrudes from a through hole of the panel, and the temperature sensing cover contacts the cooking pot. A sealing structure for preventing soup from entering or a drainage structure for guiding the soup out of the bottom case is disposed between the through hole and the thermostat. In the present invention, a close contact between the thermostat and a bottom of the cooking pot may be realized, and an accurate measurement of a temperature of the bottom of the cooking pot by the thermostat is ensured.

There is provided a method of converting a kitchen having one of the slide-in and the drop-in appliance electrically coupled to a range receptacle, to a kitchen having built-in appliances. The method includes removing the one of the slide-in and the drop-in appliance from the range receptacle. The method includes installing at least two kitchen appliances into at least one of preexisting countertops and cabinetry of the kitchen. Each of the kitchen appliances includes a range plug. The method includes providing a power strip apparatus comprising a range plug and a power strip having a plurality of range sockets electrically coupled to the range plug of the power strip apparatus. The method includes inserting the range plug of the power strip apparatus into the range receptacle and inserting the range plugs of the kitchen appliances into respective ones of the range sockets of the power strip.

There is provided a method of converting a kitchen having one of the slide-in and the drop-in appliance electrically coupled to a range receptacle, to a kitchen having built-in appliances. The method includes removing the one of the slide-in and the drop-in appliance from the range receptacle. The method includes installing at least two kitchen appliances into at least one of preexisting countertops and cabinetry of the kitchen. Each of the kitchen appliances includes a range plug. The method includes providing a power strip apparatus comprising a range plug and a power strip having a plurality of range sockets electrically coupled to the range plug of the power strip apparatus. The method includes inserting the range plug of the power strip apparatus into the range receptacle and inserting the range plugs of the kitchen appliances into respective ones of the range sockets of the power strip.

Provided is a flame simulating device including a light source, a rotary light-transmitter, an imaging plate, a swing shelf and a driving component; the light source emits a first light group; the first light group is projected to the light-transmitter to form a second light group; the light source is disposed on the swing shelf, and the driving component drives the swing shelf to swing around the light-transmitter. An electric fireplace is also disclosed.

A flame simulating assembly is provided with a reflected flickering light that includes only one light source. Light from the light source passes though a rotating flicker element onto one or more reflectors, or mirrors, that reflect light up onto a simulated fuel bed and the some of the light is reflected off of the flicker elements towards a flame screen to create a simulated flame. The clipping flicker elements creates a fluttering light effect due to the flicker elements “intermittently dipping” into the light path. This fluctuating light is reflected onto the logs and ember bed in front and creates a dancing effect, which simulates glowing embers.

Provided is a flame simulating device including a light source, a rotary light-transmitter, an imaging plate and a swing unit; the light source emits a first light group; the first light group is projected to the light-transmitter to form a second light group; the light source is disposed on the swing unit, and the swing unit drives the light source to move relatively around the light-transmitter.

A process and apparatus for heating, cooling or heating and cooling multiple chambers of a food preparation device utilizing heated and/or cooled nebulized water particles and heated and/or cooled compressed air. The steps of heating include heating water contained in reservoir located outside of the cooking chambers, heating compressed air, conveying the heated water and the heated compressed air to at least one nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air. The steps of cooling include cooling water contained in an additional reservoir located outside of the cooking chambers, cooling compressed air, conveying the cooled water and the cooled compressed air to at least one nebulizer, nebulizing the cooled water into cooled water particles and introducing the cooled water particles into the cooking chamber via the cooled compressed air.

An assembly for magnetic induction or magnetocaloric heating of a cooktop surface. One or more magnetic/electromagnetic plates are rotated by a motor or other rotary inducing input in proximity to a stationary supported magnetocaloric heating material conductive plate. Joule heating and eddy currents are generated through oscillating of magnetic fields at a given frequency when magnets/electromagnets rotate, and which is conducted through the magnetocaloric heating material via conduction and emanates from an exposed surface thereof. Conventional heating elements, such as resistor coils, are integrated into the magnetocaloric cooktop material in order to provide fast initial heat up of the materials and can be de-powered once inductive heating of the magnetocaloric material achieves desired performance levels. The housing interior can be sealed and contain a volume of any type of thermal fluid oil, lubricant or refrigerant or any other fluid with high specific heat capacity and high boiling point for providing any heat transfer properties.