On Mon, 06 Nov 2006 21:32:04 GMT, "Bob Eld" > wrote:

>>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.

Many electric ovens don't have exposed oven-heating elements, except for the
broiling elements. My current GE Profile is one.

-- Larry