The difference between a very very good electric oven and a good gas oven is that the electric oven usually has a smaller variation from set temperature and fewer hot and cold spots. This means that, with the electric oven, you have to check on your baking fewer times and may not have to rotate it. There's not much difference in that regard between good electric ovens and good gas ovens. It's only at the high end. In the past, gas ovens were notably moister than electric. Nowadays, they're more likely to be dryer, because of changing technology and design. The only thing I couldn't manage to bake in the terrible old gas oven that came with my house, which had no consistency of heating, horrible hot and cold spots, and no way to set an accurate temperature, was souffles. You don't need a great oven to bake. It just helps. All ovens have quirks. You learn how best to use your oven. Sometimes that means a different temperature setting than what your thermometer tells you. Others it means altering your timing, or even adjusting your recipe (sugar aids browning, but maybe you need a touch less sugar for XYZ cookies to get the color just so). Even my highest end Gaggenau oven has a quirk. Don't be afraid of a gas oven just because it uses gas.

I've worked my way up to baking four pizzas at a time over the last twenty years. So in my dual 30" convection Therms I have three mismatched 14" x 16" pizza stones from different manufacturers, all fairly thick but not the same, and my fourth most recent purchase was the same size baking steel to try that out for comparison. And for the most part, they all pretty much do the same great job with slight time variants that you can account for with your eyeballs. My first eighteen or so years I was all about the corn meal for moving the pizzas off of the peels and onto the stones. Then I bought one of the aluminum peels and the cornmeal flat out didn't work - the dough stuck no matter how much corn meal I used. And you know - corn meal on the 500 degree stone eventually talks to your smoke detectors. Out of necessity I tried parchment instead - and it works brilliantly! I've completely switched after all these years. Allows me to pre-prep four pizzas on parchment, (there is no risk of sticking to the peel while making the others), the pizza cooks right on the stone through the parchment, and after four or five minutes I'll slide the aluminum peel under each and slip out the parchment to extra crisp the crust. I keep the parchment aside and use that under each pizza when I slice it to absorb dripping/steam and keep the crust crisp. I preheat the oven and stones to 500 or 525 for at least 30 minutes before the first batch, and my pizza is super thin crust, about 6-8 minutes baking. Oh, and the parchment also works to get pizza and flat bread transferred over and started on the grill - directly on the grates. That stuff is magic, not just for cookies.

Carly, my oven I believe is the latest version. It has the Cobalt blue oven interiors and all glass doors. You know, with each oven I've used through the years.....we've moved a lot; I think they each have their own personality! Like I mentioned a good preheating of 20 to 25 minutes has always worked for me. Also, through the past few years I've replaced all my old dark color bakeware with Nordicware plain aluminum or Wilton plain aluminum bakeware. The exceptions would be specialty pieces. Like Bundt pans, loaf pans & pie plates. According to a friend who is a home economist, she states they give the best & most even & reliable baking results. I have to agree. I've rarely have a baking disappointment. Sometimes, cake mixes can be funny. Although Duncan Hines always gives a great result. Pillsbury works well too. That said, a scratch yellow cake would probably be a good test of your oven. I have to admit to have only making a few frozen pizza's so far and they baked well. Maybe your oven it is just a bit to hot. Also weather can have an impact on the end result. I did notice my new Kitchenaid oven has a reflective plate above the broiler where my previous 5 year old model did not. I don't recall the size of the coils in the old compared to the new. That said, I'm not seeing any great difference. This oven seems to be a few minutes faster than the other. However, not enough to cause any anxiety or recipe headaches. Charly, Here is a link that might be useful: nordicware bakeware

There are a few owners on this forum so if they don't answer you might look for an older thread and comment. It might kick them an email. BS did have some problems with that back element reported on this forum but now has a shield so I think they will retrofit if that one doesn't have it. Euro, true or third element convection does not always mean the same thing oven to oven. They are marketing this oven has having true convection, but there is a huge difference in the way that this works vs an electric oven. Evidently this oven does not even have a bottom element. It would be interesting to see how it bakes pies and how the bottom crust comes out. If you use full sheets, this oven will accommodate that. I have electric ovens and prefer the one that I have, but they are much more complicated and difficult to sort out, especially on the higher end. If you switch to an electric oven, you will have a more moist environment because the oven is a more closed system. This is an advantage in promoting starch gelatinization during the first part of baking for something like bread or even a cake and allows a little longer rise. For most cookies you would likely run convection for more air movement so that moistness might not be an advantage there and gas would be fine. In theory, the idea of the third element is to even out the temperature when the oven is full but this gets a little tricky to get everything working right. Some ovens have a full convection mode that will use a high speed fan and can set up hot spots and you will get uneven baking. Most electric ovens have modes that incorporate all the elements in various ways to get different effects. These vary quite a bit brand to brand depending on how many fans/elements, fan speeds, direction of air flow, baffles and how the elements are incorporated into the various baking modes. If I were getting an electric oven, I would make sure that the fan speed is variable so typically you would have high speed on modes like roasting, pure convection and dehydration and a slower speed available on convection bake. It can be difficult to find out if ovens have this as sometimes it is not mentioned in the literature and the only way you know is by listening to the fan. You might have a narrower swing of temperature in an electric oven if it is engineered that way but will a 5F swing on either side of the set temp produce a better product than a 25F? Stability comes from the bulk and structure of the oven, but if you have a lot of bulk, it takes a long time to heat up and stabilize.