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?