Bread baking in gas vs. electric oven

I have a bread recipe I adjusted to perfection in my electric oven, baked on parchment on a baking sheet on the center rack. Our new second home has a gas oven--the bread comes out fine using the same time, temperature, pan & parchment, except that the bottom is consistently burnt.

What changes in method or materials would you suggest to prevent this from happening? I have double-layer cookie sheets and a silipat available. TIA.

Edit: Should add that it has a convection setting, too.