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.

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.

The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.