Abstract: An electrical cooking apparatus for cooking natural substances such as rice, herbs, soups, and the like, the cooking device being divided into a lower cooking chamber and an upper cooling chamber, which includes a cooking container disposed within the lower cooking chamber, a valve member providing communication between the upper cooling chamber and the lower cooking container whereby the cooking steam rising from the cooking container and introduced through the valve member into the cooling chamber is condensed and returned as a liquid to the cooking container, a downwardly inclined baffle member disposed beneath the valve member for interrupting the flow of condensed liquid through the valve member and directing it to the side walls of the cooking chamber, and a heating member for the cooking apparatus.