I have a Whirlpool Double Oven Stove with a glasstop...It's actually almost 2 yrs. old and it seems to heat unevenly. I wondered if any of you have trouble with your double oven this way. If I bake a cake or pan of lasagna, no problem. But if I bake muffins, I have to switch the pans around midway and I still think they'd burn if I didn't shorten up the cooking time so much. I make these extra large muffies, as we call them, every two weeks, and probably have done so for over five years. They never burned with my old oven and I didn't have to switch them midway!!! Anybody have this type of trouble. It's getting exasperating, shortening up the cooking time makes them stickier. Maybe I am missing something here....help!!!