A computer-implemented method of controlling an oven comprising a heating chamber that spans a 3D-volume for accommodating therein one or more food items (211,212) to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system, the heating system comprising multiple heating elements (208,209) arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference, the method comprising: receiving, at a processing unit, from one or more sensor units one or more sensor signal packages, each sensor signal package comprising sensor data associated with a 3D coordinate location information of at least one food item placed within the 3D-volume, wherein at least one of the one or more sensor signal packages includes, in addition to the sensor data, metadata comprising at least one of: the type of oven, the type of one or more sensors used for recording the sensor signals, recording details for recording the sensor data, a viewing angle, a zoom level, the location of the sensor relative to the heating chamber, the type of sensor signals, a kind of food, a type of food, process information for heating the food item; by the processing unit, calculating from the 3D coordinate location information a 3D coordinate location of the food item, by the processing unit, determining, based at least on part on the 3D coordinate location information, at least one set of operating parameter settings for operating at least one of the multiple heating elements in accordance with a locally-based heating scheme in which the at least one heating element is controlled in dependence of the calculated 3D coordinate location; and by the processing unit, providing the calculated operating parameter settings for execution of the locally-based heating scheme by a control unit of the oven, wherein the method further comprises: by the processing unit, extracting one or more of the metadata from the one or more sensor signal packages, and using the extracted metadata for calculating the 3D coordinate information and/or or for calculating the at least one set of operating parameter settings. receiving, at a processing unit, from one or more sensor units one or more sensor signal packages, each sensor signal package comprising sensor data associated with a 3D coordinate location information of at least one food item placed within the 3D-volume, wherein at least one of the one or more sensor signal packages includes, in addition to the sensor data, metadata comprising at least one of: the type of oven, the type of one or more sensors used for recording the sensor signals, recording details for recording the sensor data, a viewing angle, a zoom level, the location of the sensor relative to the heating chamber, the type of sensor signals, a kind of food, a type of food, process information for heating the food item; by the processing unit, calculating from the 3D coordinate location information a 3D coordinate location of the food item, by the processing unit, determining, based at least on part on the 3D coordinate location information, at least one set of operating parameter settings for operating at least one of the multiple heating elements in accordance with a locally-based heating scheme in which the at least one heating element is controlled in dependence of the calculated 3D coordinate location; and by the processing unit, providing the calculated operating parameter settings for execution of the locally-based heating scheme by a control unit of the oven,