We also have this issue with an LG stove,including the bounce-back mentioned in the post. Today, with a pair of rustic boules on a large stone, the front one was 180F internal temperature when the one in the back corner was barely 155F. It's just nuts. I have concluded that the only way to bake bread in this beast is using a Dutch oven. It shields the loaf from the draft. Perhaps Pullman pans would do the same.

There have been some surprises roasting as well. It is much much faster so timing the full meal is very different. An in-oven probe thermometer is also essential to avoid incinerating the chicken/turkey/standing rib roast.

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