"Paul M. Eldridge" wrote in message
news
On Fri, 15 Feb 2008 19:36:47 -0800, "SteveB"
wrote:

As you say, better temperature control is supposedly one key
advantage, although I can't honestly say I've noticed any difference.

Then you haven't cooked very much. With gas, it's on or it's off. Or
it's
on just a little. Or it's on a lot. You can visually look at it and see
what it's doing.

I realize gas ovens cycle on and off (as do electric) and greater
variation in cooking temperature is possible (or so I'm told), but
having used both I've never found it to be a problem. Perhaps some
models have more accurate controls than others, or maybe newer ranges
in general work better than their older counterparts -- I really don't
know. All I can tell you is that I've never had reason to complain.

And for those less fortunate, help might be found he

http://www.ehow.com/how_8260_check-adjust-ovens.html

Cheers,
Paul

Ovens can vary wildly simply by their configuration. Placement of air
channels. Thickness and types of metals. Size and shape of burners. Lots
of things. Ovens are a different animal. I'm mainly talking about burners.
What you see is what you get. And once you get used to it, you can set it
instantly, and it doesn't take it ten minutes to finally adjust to that new
temperature setting.

It's a coin flip with electric vs. gas ovens.

And I think there's a huge difference with ovens, just like burners. A
person who bakes a lot will be better at setting, maintaining, and
recognizing temperatures than the occasional baker.

Steve