People describe both as “the oven is not working”, but they lead in different directions. Nothing at all points at an element, igniter or control. Heat that is present but wrong points at calibration or sensing. One cheap tool tells you which one you have.
Test Before You Guess
Put an oven thermometer on the centre rack, set 350°F, and let the oven run at least 20 minutes past the preheat beep so it has cycled a few times. Read it without opening the door longer than a glance. A reading within roughly 25°F of the setpoint is normal cycling behaviour. A consistent offset of 50°F or more, or wild swings, is a real finding.
If It Does Not Heat at All
- Check the clock and modes. A delayed start, a timed bake that has expired, Sabbath mode, or an active control lock will all leave an oven that refuses to heat. Some models also need the clock set before they will run.
- Look for an error code and note it exactly.
- On an electric range, check both breaker legs. A range uses two, and losing one can leave the cooktop or the display alive while the oven does nothing.
- On a gas range, check whether the surface burners light. If they do, gas is reaching the appliance and the fault is at the oven igniter or valve, not the supply.
On an electric oven, a bake element that has failed sometimes shows a visible break, blister or burn mark, but an element can fail without any visible sign, so appearance is not a test. On a gas oven, a weak igniter that glows without opening the valve is a classic finding and needs measurement to confirm. Both repairs mean working at line voltage or on gas components, and gas work by someone who is not an authorized technician can also put warranty coverage at risk; check your warranty terms.
If It Heats but Bakes Badly
- Calibration. Many GE ovens allow a temperature offset adjustment through the control panel. Your manual gives the procedure, and it is the correct fix for a consistent small offset.
- Rack position and bakeware. Dark pans, glass, insulated sheets and crowding all change results without anything being wrong with the oven.
- Convection settings. A convection bake often needs a temperature reduction from a conventional recipe. Check what your manual recommends.
- Door seal. A door that no longer seals, or a hinge that lets it sit proud, leaks heat continuously and produces uneven browning.
- Preheat habits. Many ovens signal ready before the cavity walls are at temperature. Adding ten minutes changes baking results more than people expect.
Swings of more than about 50°F, or an offset that calibration cannot correct, generally mean a temperature sensor or control problem. Book a GE oven repair and bring your thermometer readings: an actual number at a known setpoint is the most useful thing you can hand a technician.