How do the principles of convection conduction and radiation explain how the water in the saucepan gets hot?

Convection: Hot water at the bottom rises, displacing cooler water, which then heats up and rises, creating a circulation that evenly distributes heat in the saucepan.

Conduction: Heat is transferred directly from the stove to the saucepan, warming the metal of the saucepan which then transfers heat to the water in contact with it.

Radiation: Heat from the stove is emitted as electromagnetic waves, which are absorbed by the saucepan and water, causing the molecules to vibrate and raise the temperature.