1. Usually your stove has a set of dials or other controls either in front of or behind the burners ("eyes"). They'll be labeled to show which eye is controlled by which dial. To cook on it, put a pot or pan on the eye with food in it. If you're cooking pasta or otherwise boiling something, you're usually fine but depending on your pot/pan, you'll want to use nonstick cooking spray or oil to keep food from sticking to the pan.
2. Just means you get the oven/stove/grill/etc to temperature before putting the food in.
3. Just grab a knife and cutting board and cut it up. Put the food on the cutting board and cut it with the knife. If you want to get technical, the technique does vary from food item to food item, and there are guides you can follow, but generally it's not a big deal if you just chop it however. It can make a bigger difference than you might expect, but it's not like it's going to make or break your dish.
To follow up on 2, most ovens when you set the temperature will have an indicator light that the oven is heading up. When the light turns off, and most ovens will beep or chime when it's ready, you are preheated and ready to insert food. Unless otherwise specified, always put the food on the middle rack. Too high can burn the surface while not fully cooking the inside.
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