We recently renovated our kitchen and ended up with a professional gas range - the Wolf 36 in 6 burner gas oven. I noticed that everything I bake takes half the time and/or burns, which has unfortunately caused me to waste a lot of food. Especially for baking, the food browns extremely fast (after 5 minutes). I had someone from Wolf come to take a look and they confirmed it's calibrated normally and working normally. They recommended lower temperatures for baking so if a pie is supposed to bake at 400, do it at 350. Is this normal?? I'm disappointed that I did not get the dual fuel now. Wondering if anyone else has experienced this?