The thermal treatment of food plays an important role in cooking processes, as it strongly affects its taste, texture and physico-chemical properties. Thermal structures are the loci and the means of these transformations and, thus, offer a unique source of information for approaching prehistoric cooking traditions. Following this view, we attempted to investigate the potential of cooking installations from the perspective of cooking technologies possibly developed during the Bronze Age in northern Greece (Macedonia region). Collecting this large amount of data (203 structures from 27 different sites, dating to the three periods of the Bronze Age) was a long process and their systematic analysis raised many methodological problems. The resulting database founded on techno-morphological criteria shows a great typological diversity of structures. It appears that the majority of the structures is made of clay. The most frequent type in the EBA is the multifunctional U-shaped/oval hearth with upper opening serving as a vessel support. It diminishes in the LBA, while the circular/ oval type of structures increases in number, as does a certain type of vessel, the pyraunos, adopted around the same time. Firing installations reveal chronological and regional variations in Bronze Age cooking techniques that are discussed in relation to cooking pottery styles.