The results confirm that it was the baker, not the oven. I suppose this is typical, but I’ve been baking since the 1970’s as my mother loved to bake. (Her “Joy of Cooking” still graces my counter top.) This experiment proved how much I “guesstimated” on measuring ingredients and substituted without consideration impacting the end results. Baking really is about good ingredients, physics and chemistry (and probably love).
Testing methodology: I baked two identical loaves, one in the upper oven and one in the lower over using the flex dual oven insert and Baker’s Secret metal pans. Both were placed in the middle of the rack and rack slot recommended for baking by the manufacturer’s manual. The upper oven loaf took 55 minutes and the lower 60. The upper loaf was nicely browned all over while the lower loaf was a bit pale on top, browned on all sides. Both remained moist in the center.
When using Agave Nectar as a substitute for sugar, deduct 3 oz of liquid/per cup for a recipe that calls for white sugar. I determined the ratio by adding enough water to a cup of sugar to match the viscosity of the nectar while remaining at one cup. Obviously, if the nectar’s viscosity is thinner or thicker, that ratio would change. For brown sugar, add 1- 2 tablespoons of dark molasses, real maple syrup or apple cider and deduct 4 ounces of liquid. If the baker lives at lower altitude or sea level he/she should test the ratio for themselves. But, if they need (or prefer as I do) low Glycemic baked foods - Agave is fantastic and the baked goods are sweet tasting, nice texture (if you follow the recipe!) and moist.
After this experiment, I concluded that I would recommend the Samsung electric ceramic range/dual insert oven (with the caveat that the purchaser test the oven for their specific location). The oven’s dual oven insert was why I purchased this range in the first place. The insert provides for two ovens or a full oven as needed and a warming drawer - all with independent controls. This is a big plus as the baker doesn’t have to bend down and pick up hot food from the floor level as with most dual oven ranges. The oven controls are all on a smart touch panel and the lower oven has the ability to cook without convection should that be required/desired.
For those who love to cook as well as bake, the range cooking top is very nice and flexible, has 5 burners - two flex sized, two small and one warming. The front are the flex burners with different adjustable settings to accommodate multiple pot sizes - two on the left and three on the right. The left burner is for 10” pans and the right is for 12” pans. However, both burners will heat larger diameter pots and bring water to a boil in a reasonable time, even at high altitude.
Thanks again for all your help! Lee