An oven for cooking food comprising a casing which in turn comprises: - a lower base; - a ceiling opposite the lower base; - a rear wall extending between the lower base and the ceiling; - a door able to move between an open configuration and a closed configuration, the door in the closed configuration being opposite the rear wall; - two lateral walls positioned opposite each other, said two lateral walls being interposed between both the rear wall and the door in the closed configuration, and between the lower base and the ceiling; the lower base, the ceiling, the rear wall, the two lateral walls, the door in the closed configuration delimiting a cooking compartment designed to accommodate the food to be cooked; the oven comprising: i) a gas burner located outside the cooking compartment and in thermal contact with the cooking compartment, the lower base being interposed between the burner and the cooking compartment and preventing the combustion fumes generated by the gas burner from passing inside the cooking compartment; ii) means for expelling the combustion fumes generated by the burner, the expulsion means comprising a channel which conveys the combustion fumes generated by the gas burner, picking them up outside the cooking compartment, the channel, that does not lead into the cooking compartment, comprising at least one predetermined portion which is in thermal contact with the cooking compartment and extends at least along part of both of the lateral walls thus improving the evenness of cooking compartment heating; iii) a duct for extracting from the cooking compartment the vapours generated during cooking of the food; iv) a section for outfeed to the outside environment of the combustion fumes generated by the gas burner and the vapours generated during cooking of the food; the channel and the extraction duct being in fluid communication with the section for outfeed into the outside environment, allowing the discharge of the vapours generated by cooking and the combustion fumes; the oven being characterized in that it comprises: - a cooling duct through which air is drawn in from the environment outside the oven in order to cool the components of the oven; - air movements means operatively associated with the cooling duct and located along the cooling duct; - the section for outfeed to the outside environment of the combustion fumes generated by the gas burner and the vapours generated during cooking of the food coincides with the section for outfeed to the outside environment of the cooling duct; - the duct leads into the cooling duct upstream of the air movement means relative to the outflow direction imparted by air movements means to the air in the cooling duct; - the channel leads into the cooling duct downstream of the air movement means relative to the outflow direction imparted by air movements means to the air in the cooling duct. - a lower base; - a ceiling opposite the lower base; - a rear wall extending between the lower base and the ceiling; - a door able to move between an open configuration and a closed configuration, the door in the closed configuration being opposite the rear wall; - two lateral walls positioned opposite each other, said two lateral walls being interposed between both the rear wall and the door in the closed configuration, and between the lower base and the ceiling; the lower base, the ceiling, the rear wall, the two lateral walls, the door in the closed configuration delimiting a cooking compartment designed to accommodate the food to be cooked; i) a gas burner located outside the cooking compartment and in thermal contact with the cooking compartment, the lower base being interposed between the burner and the cooking compartment and preventing the combustion fumes generated by the gas burner from passing inside the cooking compartment; ii) means for expelling the combustion fumes generated by the burner, the expulsion means comprising a channel which conveys the combustion fumes generated by the gas burner, picking them up outside the cooking compartment, the channel, that does not lead into the cooking compartment, comprising at least one predetermined portion which is in thermal contact with the cooking compartment and extends at least along part of both of the lateral walls thus improving the evenness of cooking compartment heating; iii) a duct for extracting from the cooking compartment the vapours generated during cooking of the food; iv) a section for outfeed to the outside environment of the combustion fumes generated by the gas burner and the vapours generated during cooking of the food; the channel and the extraction duct being in fluid communication with the section for outfeed into the outside environment, allowing the discharge of the vapours generated by cooking and the combustion fumes; the oven being characterized in that it comprises: - a cooling duct through which air is drawn in from the environment outside the oven in order to cool the components of the oven; - air movements means operatively associated with the cooling duct and located along the cooling duct; - the section for outfeed to the outside environment of the combustion fumes generated by the gas burner and the vapours generated during cooking of the food coincides with the section for outfeed to the outside environment of the cooling duct; - the duct leads into the cooling duct upstream of the air movement means relative to the outflow direction imparted by air movements means to the air in the cooling duct; - the channel leads into the cooling duct downstream of the air movement means relative to the outflow direction imparted by air movements means to the air in the cooling duct.