anyone have tips on dealing with an electric oven that seems to way overheat when it preheats. it's almost like it's just on, increasing in temp, and never realizes that it hits its target. i bought an oven thermometer, which is how i know. any experienced chefs have ideas (beyone obsessive checking?) ignorance was (kind of bliss)!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)