Abstract: A multi-field coupled mathematical model of gas combustion, flow, and heat transfer was established for ladle baking. The numerical simulation studies were carried out in both steady state and unsteady state. A swirl burner and a supersonic oxygen lance-assisted burner were used for the low oxygen enrichment conditions (21% O₂ and 40% O₂) and the high oxygen enrichment conditions (60% O₂, 80% O₂ and 100% O₂), respectively. The combustion field, temperature field, and velocity field in the ladle, as well as warming and insulation of the ladle tank, were analyzed for various oxygen enrichment conditions. The results are as follows: with the increase of oxygen concentration, the flame temperature increases and the length elongates, and the position of the highest flame temperature is closer to the center of ladle. This enhances the radiative and convective heat transfer of the flue gas to the inner wall of ladle, and the heat transfer is more uniform. Compared with the air-assisted combustion, oxygen-enriched/pure-oxygen combustion requires less heating time and lower load for constant temperature. At a baking temperature of 1000 ℃, the gas costs are reduced by 48.7%, 54.4%, 58.2%, and 64.9% under the oxygen concentrations of 40%, 60%, 80%, and 100%, respectively, compared to air-assisted combustion. The gas cost reduction is even more significant at a baking temperature of 1100 ℃. Therefore, the economic benefits of oxygen-enriched/oxy-fuel operation for ladle baking are significant.