Abstract: The aspects of the disclosed embodiments relate to a cooking oven utilizing tri-heat technology with convection, conduction, and infrared heating elements to cook food efficiently while preserving texture and taste. The oven provides both manual and programmed operation modes and supports power configurations of 120V and 220V. The conduction element features a specialized heating plate for crisping food. The convection and IR elements ensure even heating and optimal food quality, without the need for microwaves.