Cupcakes in electric convection vs gas convection

Joined Jun 13, 2017
I've owned a made-to-order bakeshop for the past 6 years and have only baked out of electric and electric convection ovens.  My cupcakes always come out springy, light, and airy.  I recently moved to a commissary kitchen with Montague gas convection ovens and my cupcakes turn out heavy and dense.  I've tried everything from changing the cooking temperature anywhere between 250-350 degrees, 16-29 minutes, fan on/off, and rotate half way - nothing seems to work.  Does anyone have any advice, suggestions,  or an explanation of why my cupcakes turn out this way?   Thank you in advance!

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