The use of a hob, either as a separate unit or as part of a ‘cooker’ powered by gas or electricity. The use of a kettle or urn for heating water.

This document outlines some of the most common questions raised by schools about class sizes in D&T, food and Art and Design.

The use of a conventional oven for initial cooking and reheating of precooked food. See sheet 3.011 for the hazards of food poisoning and 3.023 for heating on hobs.

The food poisoning hazards associated with use of any type of oven for initial cooking and reheating of precooked food.