So it's not directly fighting the air-con in summer, my usual trick is …
Oven on, kitchen window open, kitchen door shut.
If you have an extractor hood that vents outdoors, that's going to help the job the open window is doing too.
After cooking, oven off - mine has fans that vent into the room, separate from the ones circulating the heat internally. They keep going long after the oven is switched off. That's lovely in winter but not so much fun in summer.
No matter how it achieves this, or whether you open the oven door to get the heat out faster, the laws of physics say that sooner or later, all the 'extra' heat in the oven will make it into your kitchen. There's not a thing you can do about that.
Leave window open [& extractor on, if applicable] & kitchen door shut until equilibrium is reached between indoors & outdoors, when oven is almost cold.
Close window, open kitchen door, let the air-con do its job once more.
It's imperfect, but until someone designs a cooker that will vent directly to the outside, in summer only, then it's the best you can do.
Depending on your architecture, it wouldn't be impossible to mount an extractor directly behind the oven, vented to the outside - though as I've never seen this done anywhere, I'm guessing grease build-up would make it either unsafe or just require so frequent strip/clean procedures that no-one considers it worth the effort. Link to local UK supplier of kitchen vent systems. Commercial kitchens have massive extractor hoods over the range area [which get cleaned every few months] but they're really to vent steam & grease, not to cool the room. Temperatures near commercial ranges in kitchens reach two degrees short of "Why on earth would anyone want to do this for a living?" even in winter.