I have moved into a house that has a gas oven. I'm very happy about the gas stovetop, which I strongly prefer, but I'm new to having a gas oven.
One thing I've noticed is that if I just warm plates in it they initially get condensation all over them. It's steamy in there. I assume there must be water coming along with the natural gas.
On another thread it was suggested that I make meringues as part of a gluten-free dessert, which seems like a good idea. I wonder how they would do in this steamy oven though. I've never had any trouble making them in an electric oven, but electric ovens are dry.
What are the differences in baking in a gas oven vs an electric oven? What does each do well and what does each do poorly?
Eventually I'd like to replace it.