Help! I moved and the new oven sucks
Hi there, first post, but I've read this forum before and it's been really helpful since I started baking about 2 years ago.
Anyway, as the title says, I recently moved from a place with a solid mid-level gas/electric convection oven to a new place with a super low-end gas oven (only one long burner underneath the oven floor that doubles as the broiler). Needless to say, my bread, pizza, and pastries have gone from quite good to mediocre. The oven barely browns crusts no matter where I place the item or adjust the temp/time, and nothing rises as well as it used to - leading to thicker/chewier crusts and denser bread. Bleh.
The new oven has no temp readout, but I use a Thermoworks probe so I know the following temps are correct. As far as I can tell, the oven seems to vent a *ton* of heat from the top (I can't hold my hand in a certain spot for longer than 10 seconds maybe), causing the oven to be quite cooler at the top than the bottom. The oven has a major problem keeping temps up also, I normally cook pizzas at 450 and the oven can't keep that temp up (preheated to 500 it hovers at 430 or so once the pizza is in even though the burner stays on non-stop).
Anyway, my question is beyond replacing the range (which I probably will do if nothing else really works well), are there any cheap solutions that would lead to better results? I've always just used baking trays up until this point because the results were great with the old oven anyway (even my french bread). Also, dunno if it matters for suggestions, but I live at altitude (8000'). Old place was in the same town, so the altitude itself hasn't changed.
Thanks for any suggestions/advice!
Also, just included a pic so you guys can see the results I was getting with the old oven. Don't have a pic with anything from the new oven as of yet, mostly because the results never look all that great.