The term cookery means the preparation of both hot and cold dishes for use as food, as well as the selection of the materials or substances that are to be cooked.

1. Cooking makes foods more palatable. This is true of such foods as meat, cereals, and many vegetables, which would be very unappetizing if they were eaten raw.
2. Cooking renders foods more digestible. For instance, the hard grains (such as wheat) and dried vegetables (such as beans) cannot be readily digested unless they are softened by cooking. But while cooking makes such foods more digestible, it renders others more difficult to digest (as in the case of eggs) with the degree of digestibility depending somewhat on the cooking method used and the skill of the cook. An egg in an almost liquid form, or when only slightly cooked as a soft-boiled egg, is more easily digested than when it becomes hardened by cooking.
3. Cooking gives foods greater variety. The same food may be cooked by various methods and be given very different tastes and appearances; on the other hand, it may be combined with a large number of other foods, so as to increase the variety of the dishes in which it is used.
4. Cooking sterilizes foods either partly or completely. Many foods need partial or complete sterilization to insure safety from pathogenic organisms. These are usually destroyed above 70°C and their microbial spores or parastitic cysts are destroyed at 122°C. They must be completely sterilized, if the microorganisms that produce fermentation or putrefaction and thereby spoil food would be destroyed. This delays spoilage as enzymes which cause natural spoilage are destroyed at 60°C (as they are protein in nature). This is what is done when fruits and vegetables are canned for keeping. Foods that are exposed to dust, flies, and improper handling should be thoroughly cooked in order to destroy any pathogenic (disease causing) germs that might be present. They differ from the microorganisms that produce fermentation (in general being considered as a help) for these play an important part in the raising of bread and the preparation of various fermented foods.
5. Cooking develops flavor in many foods. In the case of some vegetables, the flavoring substance is given off in the air by certain methods of cooking and a better flavor is thereby developed.

The method to be used in cooking foods depends, on among other things, upon (a) the nature of the food and (b) whether it is desired to extract, partially extract, or retain the juices. The heat is applied in a variety of ways but it is either by direct contact transfer or by absorption from an energy radiator:

1. radiation of infra-red energy (heat) and heat absorption
2. radiation of microwave energy and induced heating upon absorption
3. hot water or steam contact heat transfer
4. hot fat contact heat transfer
5. hot metal contact heat transfer
6. and by combinations of these.

1. Boiling is cooking in boiling water. In this case the cooking water is usually drained off and not used.
2. Stewing is long, slow cooking in water below the boiling point. The pot is tightly covered, and the enclosed steam assists in the cooking. The liquids are usually served with the dish as gravy or are made into a soup.
3. Steaming is cooking by either moist steam, as in a steamer over boiling water, or by dry steam, as in a double boiler.
4. Roasting and Broiling in the olden days meats especially, were commonly cooked in the direct heat of a glowing fire or over a bed of coals. Small pieces were broiled and larger ones roasted, a tin reflector being used for the latter.
5. Pan broiling is cooking in a hot frying pan. It is used when it is not conveneint to broil directly over a fire.
6. Baking is cooking in an oven. It is quite the same as roasting and broiling, which it has replaced. Batters, doughs, and vegetables are usually spoken of as baked in an oven, and meats as roasted.
7. Pan baking is cooking on a hot griddle, as pancakes are cooked.
8. Frying is cooking by dipping or immersing in hot fat. Fat, unlike water, will heat to a temperature of 500°F or greater. Doughnuts, fish, and potatoes are foods commonly fried.
9. Sautéing is cooking in a small amount of hot fat. Omelets and hashed browns are sautéd.
10. Braising is cooking in a small amount of water or stock in a covered dish in the oven. It is a combination of stewing and baking.
11. Fricasseeing combines sautéing and stewing.
12. Microwaving is cookng by inducing heat content.

Alpha radiation does not penetrate the superficial layers of the skin or intestinal mucosa and thus only becomes a problem with inhalation and subsequent damage to the lung tissues. Radon gas increases the liklihood of lung cancer and is the second most leading cause of lung cancer in the USA, according to the National Cancer Institute. This fact underscores the need for proper ventilation in the kitchen and the home, especially in basements as Radon is the heaviest known gas and acumulates in holes and other low places. Radon also readily occures in well and spring water.

The flame has always been associated with purity and enlightenment. The energy of the flame given off is that of infra-red, i.e., heat. Heat is a naturally occuring phenomenon and thus trouble only upon direct exposure that produces a "burn".

The detrimental effects of AC current upon the human body is well documented and will not be discussed here.

For the modern person, cooking with natural gas in the kitchen appears to be the best choice. For the outside Bar-B-Q, charcoal appears to be the best, followed by propane or natural gas.

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