A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A heat modifier having a plurality of emitters emits heated air into an intermediate section. A pot or other food holder is placed into a receiver during operation. One or more guides position the pot for even cooking. Hot air is emitted in a manner that induces good heat transfer at relatively lower temperatures than would be experienced by direct contact of a pot or other cooking implement to reduce the risk of sticking and scorching.
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