1-Boiling Method

Boiling is quick and easy way of cooking.Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point  Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces and soups.

ADVANTAGES–Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cooking. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well-flavored food is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum(Simmering).

2-Steaming Method

To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food,  Overcooking or burning food is easily avoided when steaming it.

ADVANTAGES–Individuals preferring to avoid additional fat intake may prefer steaming to methods which require cooking oil. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25% .
Steaming, compared to boiling, showed 42% higher amount of natural elements in food cooked .

3-Grilling Method

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below by keeping it up on grill. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Nowadays Gas stoves and Microwave provide grilling option

Advantages–Grilling allows the food to hold onto its natural flavor so that it can taste the way it is intended to taste in natural. It’s the closest way to eating food the way our ancestors did, after days of hunting and vigorous travel. When you grill you eat less fat
In terms of getting maximum nutrition without sacrificing flavor, grilling is a great option .

4-Microwaving Method

Microwave may be the healthiest way to cook because of its short cooking times, which results in minimal nutrient destruction. Microwaves cook food by heating from the inside out. They emit radio waves that “excite” the molecules in food, which generates heat, cooking the food. The way that microwaves cook food put an end to add extra oils. The best part is, you can microwave just about anything, from veggies and rice to meat and eggs. And studies suggest it may just be one of the best ways to preserve nutrients and Vitamin C in veggies. Just make sure to use a microwave-safe container.
All microwaves use a timer for the cooking time, at the end of cooking time, the oven switches itself off. Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content In contrast, direct heat can burn the surface while the inside is still cold