Bread-Bakers v102.n028.10

I notice that Marcy Goldman is testing the Hearthkit in her ovens and 
promises a review.  I have had mine in my gas oven about 2 months now, and 
find each baking experience a new challenge.  The instructions tell you to 
set the thermostat very high and then turn it down when the oven 
thermometer (which is included) reaches the desired setting   I have 
discovered that I need to keep the temperature at least 25 degrees higher 
than called for in recipes, and it takes things much longer to bake.  A 
fresh berry pie was in the oven for an hour and a half before I was 
satisfied that it was done.  The finished product was delicious. A 
frequently baked cookie recipe, which bakes at 300 for 30 minutes,  took 45 
minutes to reach the desired shade of brown.  Loaves of bread in pans all 
come out perfectly, but they are baked at a higher temperature and for a 
longer period of time.  I consider myself an experienced baker and can tell 
by smell and sight if something is almost done.  Maybe it's just hard to 
teach an old dog new tricks, but I am determined to make this work.  I 
would be most grateful to hear from anyone else who would share their 
experience with this.  Are you only using it for pizza and artisan loaves? 
Should I remove it for pies, cakes and cookies?  Any advice or suggestions 
would be appreciated.

Thanks,
Pat