You’re absolutely right George. Some time ago we thoroughly wrung out a top name electric oven and compared it to a sister gas oven and there was a world of difference between the two, even after the factory reps had tweaked the electric oven for all it was worth. Due to the dry heat, it took longer to bake the pizzas (moisture in the air improves the heat transfer properties of the air) and the pizzas had to be baked at a substancially higher temperature, again, due to poorer heat transfer properties of the electric oven (we’re talking air impingement ovens here). When reheating par-baked pizzas the dry heat didn’t do anything good for the cheese either.
There are applications where electric ovens are just fine, but air impingement baking doesn’t appear to be one of them.
Tom Lehmann/The Dough Doctor