My current, relatively new oven is an LG gas model, and although it has both convection and regular options, the heat always comes out of the middle of the oven's back wall, rather than the bottom. I baked a mincemeat pie for Thanksgiving (metal pan), and the bottom crust was way underdone, a problem I've never had with other ovens. I'll try setting the pie pan on my preheated pizza stone next time (thanks, Esme), since that solved the only other baking problem I've had with this oven, which was how to get crisp cookies . . . crisp. The fact that the heat isn't directed UP can change the dynamics of baking!

Any other suggestions are welcome.

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