An oven appliance includes a cooking chamber defined at least in part by a bottom wall having an outlet port defined therein, wherein the outlet port defines a virtual boundary projected in the vertical direction, a burner positioned below the bottom wall proximate the outlet port and outside of the virtual boundary of the outlet port, and a burner shield. The burner shield includes a cover portion positioned directly over the burner, and a first extension having a first edge connected to the cover portion and a second edge opposite the first edge, wherein the first extension extends toward the outlet port.

A tabletop cooking assembly for preparing foods thereon includes a burner element, a pan surrounding the burner element, a grill adjacent to the burner element, and an exhaust plenum adjacent to the grill having a plurality of apertures for drawing smoke away from the grill and an outlet for exhausting smoke therefrom. The exhaust plenum forms a defined volume around the grill to draw the smoke into the exhaust plenum and away from the grill such that the smoke does not pass through the grill or about the burner element. An exhaust duct and at least one filter assembly having at least one filter disposed therein are in fluid communication with the exhaust plenum for filtering grease. The subject invention also includes a blower for exhausting the smoke from the exhaust duct to an area outside of and immediately adjacent to the tabletop cooking assembly.

A home cooking appliance includes a cooking compartment, a gas burner tube in the cooking compartment, a gas supply orifice holder coupled to a gas supply line at a first end and having a gas supply orifice at a second end. The gas supply orifice is configured to inject gas from the gas supply line into the gas burner tube. The home cooking appliance further includes an anti-rotational housing fixing a position of the gas supply orifice holder with respect to the gas burner tube.

Systems, devices, and methods of use and manufacture are provided for a modular grill and smoker device micro-coated with an oxide layer for cooking food that include a first chamber, a door for opening and sealably closing the first chamber, an airflow corridor creating a hull around the first chamber for channeling air around the first chamber with at least one lower vent and at least one upper vent, as well as integration with electronic user devices.

A gas collapsible stove includes an expandable combustion chamber formed from nested annular rings that can collapse to about the height of a single ring and expand into a combustion chamber for burning combustible materials. Ventilation holes at the bottom of the combustion chamber provide airflow into the combustion chamber. The combustion chamber is frustoconical and narrows at the top which increases air flow into the combustion chamber via the Venturi effect. Combustible fuels can be added and ignited in the combustion chamber and cookware containing food can be placed onto an associated top plate suspending the combustion chamber. A gas head with a plurality of gas apertures can be inserted through a bottom plate secured to the bottommost annular ring to allow a combustible gas to be used as a combustible fuel in the combustion chamber.

A cooking device includes a frame to form a cooking chamber; a burner disposed in the cooking chamber and to generate a flame for supplying heat to the cooking chamber; a burner cover in which the burner is installed and having a plate with an outlet opening through which an air passes; a fan to flow an air of the cooking chamber; and a stabilizer to reduce an influence of the air on a flame of the burner when the air of the cooking chamber passes through the outlet opening of the burner cover by the fan. The stabilizer includes: a body having an opening for air passage; a barrier extended from the body; and a fastening unit for fastening the body to the burner cover, and while the fastening unit is fastened to the burner cover, the body is spaced apart from the plate of the burner cover.

A method and system are provided or determining a fuel or gas type input into a fuel system or a voltage input into an electrical system of a cooking appliance. For instance, the cooking appliance may be a cooktop appliance or an oven appliance. Particularly, a calibration cycle may be performed in which the heating rate of an object or air at or within the cooking appliance is determined. Based on the determined heating rate, the input may be classified. That is, based on the heating rate, the gas type or input voltage into the cooking appliance may be determined. Further, based on the classified input, the settings of the cooking appliance may be selected for optimal cooking performance.

A gas burner assembly includes a gas burner. A grate with a plurality of fingers is positioned above the gas burner. The plurality of fingers includes a sensor finger. A temperature sensor is mounted to the sensor finger of the plurality of fingers of the grate at a first end portion of the sensor finger. The temperature sensor is thermally isolated from the grate.

A cooking device includes a frame to form a cooking chamber; a burner disposed in the cooking chamber and to generate a flame for supplying heat to the cooking chamber; a burner cover in which the burner is installed and having a plate with an outlet opening through which an air passes; a fan to flow an air of the cooking chamber; and a stabilizer to reduce an influence of the air on a flame of the burner when the air of the cooking chamber passes through the outlet opening of the burner cover by the fan. The stabilizer includes: a body having an opening for air passage; a barrier extended from the body; and a fastening unit for fastening the body to the burner cover, and while the fastening unit is fastened to the burner cover, the body is spaced apart from the plate of the burner cover.

Individual grates and a multi-grate system for a cooking range include construction of the tangs and nubs of each grate are aligned with each other in a manner providing a non-contiguous surface along a common plane. The common plane is provided by the uppermost surfaces of the tangs and nubs upon which the bottom of a cooking vessel (e.g., stock pot, skillet, saucepan, griddle, etc.) rests, with the relative position providing that a five-inch diameter bottom surface of the cooking vessel will contact the common plane sufficiently to substantially prevent tipping.