Hi, Sharon. We do most of our testing in electric ovens, and when building kitchens for baking I prefer electric. That said, we have one gas oven in the test kitchen that is very steady and reliable. If you don't have a separate oven thermometer in your electric oven, that's the first step, because it might not be giving you an accurate temperature. Most electric ovens can be adjusted from the control panel if they're only a little bit off; manuals for almost every model of oven can be found online. Another thing you may want to try is to put a pizza stone in your oven and just leave it there; it will act as a heat sink and stabilize the oven's temperature for baking sourdough. Susan

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