Abstract: A cooking heat absorber comprising a radiator assembly for absorbing heat radiated from a cooking surface and from a flue riser, on commercial surface cooking equipment and a tank assembly for holding a fluid and circulating the fluid through the radiator assembly to cool the radiator assembly and warm the fluid. The cooled radiator assembly reduces the amount of radiant heat dispersed from the surface cooking equipment and maintains a more comfortable temperature in a commercial kitchen. The tank assembly includes conduits to supply the warmed fluid, which may be water, to a water heater for reducing the energy requirements of the water heater. The tank assembly circulates a stored quantity of fluid through the radiator assembly, where the fluid is warmed, independent of any use of water from the water heater.