I have an old (maybe 30-40 years old) gas oven. It is constantly screwing up my baked goods, and I'm wondering if there's a reason or an easy fix. When I make certain fruit cakes, such as apple cake or blueberry cake, the fruit all sinks to the bottom (when it's supposed to be dispersed throughout). Paradoxically, when I make a cranberry upside down cake, the cranberries become dispersed throughout the cake, rather than staying at the bottom of the cake pan in one nice layer. Last weekend I made a chocolate pecan pie. I mixed together the melted chocolate and the egg/corn syrup mixture in a bowl, then poured it into the pie crust, and placed the pecans on top. In the oven, it separated into a chocolate layer on top, and the egg/corn syrup layer on the bottom. (Miraculously the pecans stayed floating on top of the chocolate.)
These are all recipes that I've either made successfully in different ovens before, or friends have made successfully before. I'm pretty confident there's nothing inherently wrong with my cooking skills. I think the oven is at fault. (And I live in a rental, so the solution cannot be "Buy a new oven.") I'd appreciate any tips or thoughts you have!