Did my first ever gas oven cooking. Actually it wasn't cooking. It was
taking 2 lbs of frozen cheesy mac and cheese from a box and heating it but
hey I have no counters or sink or facuet or new electrical outlets in place
yet.

Our old oven was a Moffat Electric. Our new oven is GE free standing range
with gas oven, model series JGB8. This oven felt like it cooked about 50
degrees F lower than the electric. I tried the convection and the fan
comes on but I set the temp for 375 and it seemed to cook around 325 or 335.
On the regular bake it seemed to bake around 340.

Can anyone give me some hints about using a gas range? Are they always
slower than electric? Will I always have to use 425 to get 375?

When do I use use convection gas and when not too? We often will have
multiple trays/roasting pans or Dutch ovens in the oven. Some times three
racks will be full. But I tried one tray and it was slow.

Any advice is appreciated!!!