I'm wondering how everyone cooks and warms up their food on Yom tov.
I think food tastes best fresh. But I don't want to have my stove top on the whole Yom tov.
A hot plate is great to warm up food that I prepared in advance, but a hot plate plus a stove top makes my kitchen so hot.
How do you work oyur the food on a Yom tov?
If you have a laundry room closet to kitchen but your Shabbos platta in there and not in kitchen.
I use a blech for heating up food for YT and I have a special device which shuts off the gas just like a Shabbos timer.
I make food in advance as much as possible and aim for things that taste good reheated. Meatballs freeze and reheat great - I make a sweet recipe so it's yomtov-dig. So do roasts and corned beef. Chicken on the bone I serve the first night so it's very fresh. If you want to serve chicken the second day, cook it only just enough at first - if I'm eating chicken right away I like to cook it long enough to get really soft but if you do that to reheat then it will get overdone. Salmon I'll serve the first day, then it's gefilte which is fine a day late, by the third day I don't think anyone feels like fish anymore anyway.
