Question 1) What are the concerns of driving on Shabbos?

Question 2) What about pouring hot water from a kettle on a kiddush cup to melt away droplets of wax?

Question 3) Any difference between cooking a liquid and a solid? Like drops of water vs piece of chicken.

Question 4) What can be re warmed on shabbos?


Cooking is the causing of a change in the properties of a food or substance by use of heat.

This not only includes a raw food until it becomes edible, through cooking, baking, frying or roasting, but also in non foods too like heating wax until it melts or causing metal to become red hot.

In terms of a car there are a number of reasons it's an issue:

1) Melacha of "mavier" which we will do in a later session. Combustion is the issue here. Crazily this melacha occurs thousands of times per minute 🙈. Nothing else like this.

2) This melacha of cooking, due to engine lubricants such as engine oil which are cooked halachically. Similarly the cooling system causes the engine coolant such as the anti freeze to become very hot.

Liquids are more strict than solids in a regard. With solids it is considered cooked once there is a significant physical charge. 

By liquids they don't need any significant change but rather it's the state of warmth itself which is the point at which cooking has taken place.

There is a similarity between liquids and solids in that it's only an issue once a substantial degree of heat has effected the food, this is the point at which ones hand would draw back from touching something due to its heat.
So, room temperature wouldn't make you accountable for this melacha, eg if ice cream melted (granted you would have another issue of creation).

The temperature of the hand drawing back is somewhere between 40 and 71° celcius/ 104 and 160° degrees Fahrenheit.

Another aspect of cooking liquids is accelerating the process. These methods include:

1) Changing the position of the pot so it's closer to the fire.

2) Reducing the volume of what's in the pot cooking, as that causes what's remaining to cook faster.

3) Stiring the food in the pot on the fire.

 4) Covering a pot with a lid whilst it's on the flame.

5) Closing an oven door if the food isn't completely cooked.


Reheating foods:

The only way to do this is with a 1)fully cooked dry food, 2) in an indirect way such as on a hot plate, and 3) in the same way it was cooked the first time!, eg if baked can only be re warmed dry if if cooked can only be re re warmed through liquid, like putting cold noodles into a bowl of hot chicken soup.

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