> wrote in message
ups.com...
> I am moving from a house with a gas oven to a house that has an
> electric oven (normal, not convection). Is this going to require a big
> change of baking technique? I bake mostly european style artisan
> breads.


It depends on the oven. Both can do a good job or a horrible job depending
on their design and proper function. On major difference is that with gas
ovens the source of heat, the gas flame is not in the oven chamber therefore
radiant energy from the flame will generally not affect the baking. In
electric ovens with red hot elements near the food, the direct radiation can
cook much faster, and even toast or burn, than the indicated temperature
would suggest. There are tricks around this like shielding the elements with
a cookie sheet and being sure the oven is properly pre-heated before using.
But, baking in a poorly designed oven can be a nightmare. You'll have to
test to see how the new oven performs.