there are many questions and finger pointing regarding which is the best oven to use. in my opinion, ANY home oven works as long as you have an accurate measure of temperature. borrow, steal, or purchase an inexpensive oven dial thermometer:
in addition, here is my all-time list of recommendations, i follow this all the time, as often as i need to teach baking at student’s homes or kitchens other than my own:
1- an inexpensive oven dial thermometer, tested for accuracy. place it on the rack the cake is baking on. place it on a rack above or below to check how much cooler or hotter the oven is on these areas.
2- for the actual cake baking, use only the middle or lower middle oven racks. this is where the temperature is most even.
3- assorted unglazed quarry tiles. line each oven rack (ideally, you should have a rack above and a rack below the rack where the cake is on) with a single layer of tiles.
4- preheat the oven for 60 minutes.
i promise, this concept of heated tiles sandwiching your cake during baking will give you the most even heat, even more even than a high-end even-heating oven. this concept of heated tiles sandwiching your cake during baking also helps taming strong convection fans that may otherwise slant your cake tops or dry them out.