NY style in gas oven

[murboy24]

 I've been using electric oven (550 F max) with 3/8 inch steel for years; 1 hour preheat; 4 minute bake, 600 F on the steel, 3 minutes bake mode and end  with 1 minute broii. We loved results! We moved to new home with new gas range. I tried my standard 4 minute bake routine. the broiler flame didn't come on for at least 3 minutes; the bottom was dried and too crisp. Next I tried normal preheat and turn on broiler when I launched. The broiler came on about 4 minutes later; worse than first attempt. I assume the broiler's thermostat sees the high temp from the steel and waits for sub 550 temp to kick on.
 I tried convection bake next; gave it 5 minutes. The bottom was a bit too crisp and the top too light (which I assumed but had to test!).
 Any thoughts?

Ed

[TXCraig1]

I recently moved from a house with an electric to gas as well. Not a big fan overall, but mostly because it's max heat is 35F lower (550F vs. 585F after recalibrating). 

I didn't particularly like the pizza I made with a broiler in the electric, so I simply baked as high as I could in the oven (and still have room to work) without the broiler. 

[Pizza_Not_War]

Location of temp sensor? Pictures? How far is steel from it?

[Decoy205]

I've had both gas and electric ovens.  Never used a steel when I had the electric.  Electrics heat up faster and are very consistent but much drier than gas ovens. 

I find I prefer my gas oven using a stone vs a steel.  You have to find the sweet spot for your stone to optimize top and bottom baking.