My experience as well. old gas oven worked great, new electric not so much. Get two thermometers and compare actual measured temperature to what the dial says. For our electric oven, I preheat pan and oven for at least 30 mins, and when popovers go in I turn dial up 5 degrees to be sure oven kicked on; as i believe this oven kicks on and off and alternately 'over shoots' by 60 degrees and allows temp to drop 50 degrees before it kicks on again. Some days I get spectacular results [larger than softballs, light airy, crisp, yet crushable delicate crust, laminated thin delicate webbing]; some days they're like oddly hard crusted encased scrambled eggs!!!!! At least you will know it's not you!!! good luck!

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