We had an Atwood propane gas range/oven in our first RV; something I actually kinda miss. On our first couple tries at "baking" (a frozen lasagna, I think it was), the oven was wildly inconsistent, leaving some parts of the lasagna cool, and other parts, mainly the bottom, singed. This is also when we decided to take a few backup meal plans with us in case we ended up staying out longer, or had a cooking malfunction.
Then we got the bright idea to find a ceramic tile almost as large as the oven rack to put in there, and started cooking on top of that. It did a great job of evenly distributing heat, and gave us the ability to bake anything to perfection including freshly made pizza.
Our new one has a convection/micro and no oven. I don't have any sage advice there...yet