The purpose of this investigation was four-fold: First, to construct a piece of equipment for the cooking of food with heat generated by the resistance of the food, to the passage of an alternating electric current through it; second, to test the practical use of this equipment in the cooking of fruits, vegetables and meats; third, to determine the minimum temperatures necessary to obtain adequate sterilization in canning certain fruits, fruit juices, and vegetables when heated by this method; and fourth, to study the lethal effect on certain food bacteria of a 60-cycle alternating electric current at voltages available in the home.