Definitely check the temperature - I discovered my oven runs about 30 degrees hot the first time I baked a cheesecake in it. Fortunately I checked it 10 minutes before the the time I would have started checking with my previous oven just to be safe. It had a crack the size of the grand canyon and was puffed up over the edge of the crust. After an hour in the fridge it had shrunk back to normal size and the crack had mostly closed up, and miraculously the texture was fine, but another 10 or 15 minutes and it would have been a disaster. Also in my experience gas ovens tend to take longer for the temperature to stabilize when preheating than electric ovens. This is even true for my neighbors fancy viking gas range - she had to stop me from putting cookies in it too soon when I forgot it wasn't a dual fuel.

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