A griddle (10) is disclosed which includes a base (11) and a griddle plate (13). The base includes a frame (15) and a removable grease trough (16). The frame includes sidewalls (18) with top surface (22) having a grease collection channel (23) with a capture hole (24) located so that liquids within the grease collection channel flow through the grease capture hole and into the grease trough. The base has a grease trough well (26) configured to receive the grease trough therein. The grease trough includes a trough collection catch (28) with a sump (32), a handle base (29), and a thermally insulative handle or handle insert (30). The griddle plate has a top surface (38) and a stepped bottom surface (39) defined by a peripheral side edge (40). The stepped bottom surface includes a groove (44) which forms a drip edge (45) positioned above the grease collection channel.

A cooking appliance includes a cooktop and a burner mounted on the cooktop. At least one coupling member is coupled to the cooktop. A grate, a griddle, or a reversible griddle is selectively coupled to the at least one coupling member and is operable between a raised position and a lowered position when the grate, the griddle, or the reversible griddle, is engaged with the coupling member.

The present invention relates to a handling device for roasted food, having a support sheet (12) for placing roasted food thereon, and a tray (14), especially for catching the roasting juice given off by the roasted food, wherein the tray (14) comprises a tray bottom (16), a wall (18) surrounding the tray bottom (16), and an outlet device (24), the outlet device (24) being situated in or on the wall (18), the outlet device (24) comprising an outlet tube (34) having a first end (36) and a second end (38), and in the region of the first end (36) or the second end (38) of the outlet tube (34) there is arranged a closure cap (48), which is movable into an open position for opening the outlet tube (34) and into a closed position for closing the outlet tube (34).

A cooping appliance which has a multi-layer lid, the lid preferably includes three spaced layers and venting between the outer and middle layers such that the outer most layer remains cooler to the touch compared to prior art grills. The lid preferably can comprise materials of relatively low melting points or burning points such as polymers or leather or wood or other decorative materials which ordinarily would get too hot on a grill lid. The outer layer is preferably curved in shape with the middle and inner layers formed from a number of straight sections with bends therebetween.

A griddle having a grease management system and independent cooking zones is disclosed. The griddle may have a cooking surface back wall with an opening provided therein for grease removal. A grease drip flange may extend away from the cooking surface at a downward angle at or near the back wall opening. A removable grease receptacle having a pivotable handle, as well as a squeegee element, may be provided below the grease drip flange. The independent cooking zones may be provided by burner assemblies having front and rear burners that provide different levels of heat using a single dual gas control valve.

A barbecue grill griddle mat is made from a food safe high strength silicone material having at least one side comprising a gloss finish. The griddle mat may further comprise one or more ridges for containing moisture, debris, and other like damaging material on a top surface of the griddle mat, and for acting as indicia for guiding a user in cutting the griddle mat to fit a plurality of barbecue grill griddle surfaces. The gloss finish is utilized in contact with the grill griddle surface, thereby sealing against the same to protect the griddle surface from moisture, oxidation, pests, debris, and other like material or conditions. Methods of making and using the same are further provided.

A combination griddle and teppanyaki cooking unit for a household cooking appliance or stand-alone cooking appliance is provided in which the combination griddle and teppanyaki cooking unit includes a cooking surface, a first heating unit for heating a first portion of the cooking surface, and a second heating unit for heating a second portion of the cooking surface, wherein the first heating unit and the second heating unit are selectively operable to uniformly heat an entire area of the cooking surface in a griddle mode of operation and to concentrate a greater amount of heat in a first area of the cooking surface than in a second area of the cooking surface in a teppanyaki mode of operation.

Examples are disclosed herein that relate to a cooking system having multiple heating elements for heating a cooking surface. One example provides a cooking system, comprising a continuous cooking surface comprising a plurality of individually controllable heating zones, and for each heating zone, a temperature sensor configured to detect a temperature for the heating zone separately from the temperatures of other heating zones, and a heating element disposed beneath the heating zone and configured to provide heat to the heating zone. The cooking system further comprises a controller configured to individually control the heating element of each heating zone.

A non-electric adapter for cooking food over a plurality of burners to an electric or gas stove comprises: (i) a base frame having a substantially rectangular shape with side handles at opposed ends, a plurality of vertical wire rods, a left and right grate end rod and a forward curved rod for holding a drip tray; (ii) a griddle with a flat upper surface onto which food is placed for cooking, said griddle being slanted between about 7 to 15 degrees from planar when used for cooking and having a flap at each front edge corner for resting on a grate end rod of the base frame; and (iii) a cover lid hinged to a rear edge of the griddle and overlapping its front edge by about 1.5 to 2.5 inches at its maximum width when lowered over the griddle. A method for cooking with this adapter is also disclosed.

Cooking grates and grills incorporating such cooking grates are provided. A representative cooking grate includes: a plurality of elongate elements of heat resistant material, the elements being V-shaped in transverse cross-section, each of the elements having a first lower edge, a second lower edge and a vertex, the first lower edge and the second lower edge being spaced from each other with the vertex being located therebetween, the vertex being operative as a cooking surface to support food during cooking on the cooking grate; corresponding adjacent lower edges of adjacent ones of the elements being oriented to define gaps therebetween such that a first of the gaps, defined by a first lower edge of a first element and a second lower edge of a second element, exhibits a width of between approximately 5% and approximately 18% of a distance between the first lower edge and the second lower edge of the first element.