I'm trying to understand how this could be, in two ovens at the same
temperature, and no convection in either.

The only hypotheses I can come up with a

- Maybe gas ovens come back to temp faster after the door is opened and
cold/room temp food is placed inside. I would guess that this would make a
difference only on things cooked for a relatively short time, or if you
opened the oven to check very often.

- Very few people have electric and gas ovens at home, so the observations
are bogus

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Nancree" > wrote in message
...
> I've seen it discussed that electric ovens take more time than a gas oven
does
> to cook a casserole, pie, roast, etc. My experience is that it is true.
The
> reason given is that the gas flame burns up the oxygen faster, or some
such
> theory. I don't know if this is the right reason, but having cooked both
both
> electricity and gas, I can tell you that in an electric oven always takes
about
> 10 minutes longer.
> This includes the assumption that both ovens were properly pre-heated. It
is
> particularly clear when baking a pie, --pumpkin, pecan, lemon, etc.
>
> Any experts out there?
>