Gas oven - help please!!!!!!

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I used to have a great smeg dual fuel cooker with a fan oven. Worked really well. But I have moved and for the moment have to make do with a fairly new but crappy New World cooker. The gas oven is driving me crazy. Whatever I try to bake - whether pizza or fill pastry - is reasonably crisp on the top but completely soggy on the bottom.

Can I do anything to improve the situation???

I could buy a new cooker, but until I get the kitchen re-done, I only have room for a 50 cm cooker, so very few options...

get something like this

It will cook evenly and not leave you with a soggy bottom

fan ovens and gas ovens work differently.

You wil probably find it makes a great rice pudding, with a lovely skin.

And IME roasts do not smell of burning fat, I've always thought the flame must burn away the smoke.

I think you will get used to the new oven. They all work differently. Delia keeps telling us that we have to do a bit of trial and error to get the best results.

I have a lot of sympathy having also just moved. We left a fab kitchen with fan oven and now like you have a 50cm cooker... (sob). But I an convinced it'll be fine given a bit of time and practice.