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Nowadays, there are more modern ways of cooking this dish and keeping it warm until it's served. One method is to light one or two burners on a gas stove, set them to low heat, cover the whole stove top with a special metal sheet and place pots filled with food on top of it. The sheet does two things: firstly, it gets hot just enough to keep the food warm without burning it; secondly, it blocks access to the knobs, preventing you from accidentally turning the flame up (which would violate the prohibition against kindling fire) or down (which would violate the prohibition against extinguishing fire). Sounds like a terrible waste, not to mention a fire hazard, but hey, at least you're not breaking the Sabbath, right?
A better solution is to use an electric slow cooker, or crock-pot. It was invented in 1936 in the United States by Irving Nachumsohn who was looking for a way to simplify the cooking of cholent, a recipe for which his mother had brought all the way from Vilnius, Lithuania.<ref>{{Cyt
| tytuł = Smithsonian Magazine
| nazwisko r = Delgado
