We explore the permissibility of placing cooked items on top of a furnace on Shabbat.

We explore where permission is given to heat food on top of an existing pot of food as this is not the normal way of cooking. It is therefore designated as merely heating up food on Shabbat.

We examine the adding of water to drying out food on Shabbat.

We look at the laws regarding returning of food to the stove top oven prior to the commencement of Shabbat.

We examine the conditions necessary to allow the returning of food to the stove top on Shabbat.

We complete this section about leaving food on the stove before Shabbat by introducing the opinion of the Rama who is more lenient in terms of the level of food cooking required prior to the onset of Shabbat. Food needs to be either 1/2 or 1/3 cooked and not fully cooked.

We examine different types of oven with varying intensities of heat and how that affects the Halacha.

We delve further into laws regarding leaving food on the kirah stove before Shabbat.

We start our discussion of cooking on Shabbat with an examination of two central concepts. Leaving the pot on the stove and returning the pot to the stove.

There is a mitzvah to check ones pockets on a Friday afternoon so that you should not inadvertently carry items in a public domain on Shabbat.