quantity of liquid or other medium l which is e g water sauce or other liquid used in a boiling steaming or basting or other cooking process the vessel 12 may be a variety of cooking vessels non limiting examples include a pot skillet kettle dish bowl etc if the vessel is metal or other electrically conductive material it may be electrically insulated with an appropriate coating etc an anode 14 and a cathode 16 are positioned in the interior of the vessel 12 and connected to a controllable variable external current source 18 to create a current and electron flow within the liquid l in which the food matter f is cooked or heated also anode 14 and cathode 16 can be made of metals like copper or zinc which when connected by a resistive element 19 form a primary electrochemical battery the electrodes 14 and 16 also form a natural electrochemical potential when placed in an electrolyte hereinbelow reference is made to cooking foods but the invention also can be used while heating or otherwise treating foods the source 18 may be a battery a connection to a conventional electrical outlet preferably via a low voltage transformer or other source of electric energy preferably electrons as current flows from anode 14 to cathode 16 an opposite flow of.