One thing you might want to try is a sugar browning test [0]. I have an "ancient" oven - gas fired from the 1970s. It's a rental home and I don't feel like spending my own money on a kitchen upgrade, but it would probably be money well spent.

My own oven varies by over 100F plus or minus during regular cooking cycles. This is hugely significant when it comes to baking almost anything. If I put cookie dough in at the wrong time, they'll burn. I do my best to dampen the variability with a baking steel, but a more modern gas oven wouldn't have as much of a range of operating temperatures. Or, at least, a modern and high-quality one.

So, in response to your relatively sarcastic question: yes. Things have changed - not in how we cook, but in the quality of homeostatic controls for ovens.

http://www.xojane.com/diy/oven-calibration-article (technique from cooking for geeks)