There are variations on each, such as delicatessens and cafes. A few of the cooking methods take advantage of more than one heat transfer principle.
Conduction is heat transfer through a material or from one material to another in direct contact.
Cooking something in a frying pan is a good example. Convection uses heat transfer by movement of a gas or liquid. An oven cooks by convection. Radiation heats by electromagnetic waves. The broiler or a toaster cooks by radiation.