One of the things my wife does is "pre-heat" the oven. It is a gas oven. I have issues with this.
My first issues is that the gas/air and radiant heat in the oven surely takes literally seconds to be "at temperature". Yes, the metal tray/rods the food goes on will take more time, but they are small, and actually way less mass than the "baking tray" on which items will be placed and which are not pre-heated.
The only way I could really test this would be temperature probes and tests, but I really do not see the logic of pre-heat on a gas oven of more than like 60 seconds.
My second issue, which applies more so if the first is wrong, is why not put the damn food in the oven during the "pre-heat". Not doing does clearly waste energy. Yes, the time calculation for cooking may need to allow for a short period of lower heat at the start, but overall it will be less than pre-heating an oven whilst the food is simply sitting at room temperature just waiting.
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