I got a new LG double-oven gas range a few months ago. I thought I was being so clever, and modern, and making things convenient, but in practice, I'm not so sure.
The oven temps say they're right, (tested a couple of different times, to make sure things were accurate.) No matter the setting, the upper oven always burns the bottom of anything baked in it. Pizza, cakes, casseroles - doesn't seem to matter. It's like it has a hot spot, or something. The lower oven works awesome, convection or otherwise.
I still haven't figured out the trick to making the upper oven work right. Putting the rack as high as it can go, and cooking for less time, may be the trick, but then I need to check the internal temp on anything baked, to ensure it's done. Pizza is my biggest challenge. Papa Murphy's is a family favorite, but so far, we can only successfully bake it in the lower oven. Not really what I was planning to do.
Ain't tecknawlegee grate?
Dave