My cakes and casseroles often have an undercooked center even when the edges are done. I'm using the correct oven temperature and time. What could be causing this?

I have a mix of pans. For cakes, I tend to use light-colored, non-stick metal pans. For casseroles, I use a lot of glass dishes and some ceramic ones. I don't think I have any dark metal casserole dishes.

I almost always use the center rack. I try to make sure there's space around the pan for air circulation. If I'm baking multiple things, I'll try to stagger them, but usually it's just one pan at a time.

I've been relying on the oven's dial. I haven't used an oven thermometer before, but I've heard they can be helpful. I always set it to the temperature specified in the recipe, usually around 350°F (175°C).

The cakes are usually around 2 to 2.5 inches thick. For casseroles, it varies, but they can be anywhere from 1.5 to 3 inches deep, especially if they have a topping like mashed potatoes or cheese.

Yes, I definitely notice a difference. Lighter, airier cakes like angel food or chiffon cakes seem to cook more evenly. It's the denser cakes, like pound cakes or rich chocolate cakes, and casseroles with a lot of moisture or cheese on top, that are the worst offenders. They get a nice golden brown crust, but the middle is always gooey.