The paper examines the experimental performance of air–rock bed, oil only, and oil–rock bed systems for storing heat suitable for cooking applications. The air–rock bed system is charged using hot air from a compressed air tank, while the oil–rock bed system employs a resistive heating element to heat a small volume of oil, which then circulates naturally. The charging process for the oil systems was controlled by adjusting funnel heights, and temperature measurements were taken using thermocouples connected to a data logger. Both systems can store thermal energy ranging from 4.5 kWh to 8 kWh and achieve temperatures between 150 °C and 300 °C, depending on supply temperatures. The simpler oil–rock bed allows for the direct boiling of water using the high temperature produced, and tests indicated comparable boiling times between systems. The findings suggest that these heat storage systems could enhance the advancement and integration of solar cookers, enabling more flexible cooking options.