On this week's episode of Cook's Country, they had a recipe for pound cake in a tube pan that was started in a cold oven. The explanation for this baking method was that it was designed to save on gas usage in the days before electric ovens, but that it also makes cakes rise higher and creates a thicker crust. This explains Marion Cunningham's cold start popover recipe. I'm all for saving energy, even with an electric oven, and am wondering how well the method does on various baked goods. Unless you want a lot of spread, it wouldn't be good for cookies, and I can't imagine that it would work on pie crust. Does anyone have cake and/or bar experience with cold-oven start baking?