I just moved into my place and it has an old gas oven that cooks WAY hotter than is indicated on the knob. I'm still getting used to it.
I really believe that's the key. I recently bought a new oven rather than repairing my old POS, and suddenly pretty much everything I bake is awesome. Using the preexisting oven when we moved in, just about everything we baked burned or came out like crap. Or less than super-duper good, which I define as crap.
Both of my ovens worked on gas; now I'm retrofitting the old one to be a proofing oven, just sitting there with a lonely 100W bulb. Looks like crap, but gives a draft free cozy environment for proofing dough.
Get a Joy of Cooking book. It's been in my library for 30 years, and the updated version has some new hints. If you can find an old version at a garage sale though, get it. Some of the old techniques just seem to result in better results. Not a lot better, but better. Unfortunately, a lot of them take more time than is practical today. IMO there is no other book that teaches the culinary arts. There are a lot of books and sites that are great, but none as concise and complete at the Joy of Cooking.