While electric ovens outsell gas by a 2-to-1 ratio, gas ovens have a longer history with more than 100 years of popular use before the introduction of electric ovens in the middle of the 20th century. Baking in your gas oven shares many similarities to using an electric oven, but since gas ovens require venting, you might notice your food dries out more quickly in a gas oven. This problem can be resolved with slight cooking modifications.
Preheat your gas oven to the temperature required in the recipe for baking, usually between 325 degrees Fahrenheit and 375 degrees F.
Fill a metal baking pan half way with hot water and set it on the floor of the oven to create steam to prevent the food from drying out.
Put the food into oven-safe bakeware and cover it with aluminum foil to retain moisture.
After 15 minutes of preheating, place the food into the oven and bake for the length of time required in your recipe.
Remove the aluminum foil from the food dish and pull the baking pan with water out of the oven for the final 15 minutes to crisp and brown the top of the food.
Insert a food thermometer into the middle of the food to determine whether it has cooked through. Consult a food temperature chart for the temperature your dish should reach when completely cooked. Most baked foods need to be at least 165 degrees F.