Does gas or electric really make a difference?
When good food made right really matters, there really is a big difference. We started out with a gas range, got a deluxe double oven electric, and then replaced it with gas again. I learned never to solely rely on recipes for time and temperature on either kind.
The oven in the current gas range is enormous, meant for cooking large amounts of food at the same time. One of the best ways to learn more about cooking in your own oven is to test the heat with an oven thermometer. These are sold in kitchen specialty stores and well worth an investment of usually less than $10. Read any instructions given, note the temperature range, and clip it on the rack when you cook. Check it against your temperature setting and note any differences.
Cooking different items at the same time?
Use different kitchen timers for different foods to check the progress. Set them for 20-to-30% less than your recipe requires, even where your oven thermometer matches your temperature setting. The type of bake ware you are using will also make a difference in time and temperature and might require an adjustment.
Cooking with gas?
We use our oven only in cold weather because it is on an inside wall and without an exhaust hood to the outside. It really heats up the kitchen. This gives a whole new meaning to hot times in the kitchen. A gas oven will spew out dangerous carbon monoxide; a window open about 4 inches and carbon monoxide detector are just part of your great recipe for safety’s sake.
