A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff.
