My wife and I are going nuts trying to bake in a gas oven when all our experience has been in an electric. For instance, a favorite coffee cake recipe in a bread loaf pan has a wet center that makes up 30% of the loaf and it's inedible unless you like raw dough. Does anyone have a rough conversion factor from going from electric to gas... i.e. 20% less temp and 15% longer cooking time? I know both ovens are calibrated to the same temp, and that gas gives off moisture and gas cooks faster but how do we change our recipes so we don't waste ingredients? Thanks for your ideas... Bob