I have baked in all the ovens we've had on boats. On one, I bought a pottery floor tile (to use for a pizza stone), and it helped make the heat more even. I still had to turn cakes and bread midway in the baking process, as the outboard
side where the burner was located was always just that bit hotter.
Now, I have a 3 burner Force 10. It, too, requires the cakes be turned about 2/3 of the way into the baking process, so it is not a total cure all.
The one I liked best was an old French Eno, with a round burner in the bottom. It had low, med, and high, heats, and baked flawlessly. I always suspected it had been sourced from an RV place, because, although gimbaled, it had feet with rubber tips.
If you've tried a proper pizza stone, and still are unhappy. If you've made a real effort to pre-heat the oven long enough (my F10 takes about 20 minutes, and all that propane
is just used for no gain except for the pre-heat), and still are not having normal results, it might be worth while to change.
In the Bestevaer49 thread, Seaworthy
Lass wrote about her stove, and it is interesting to follow her link, they looked really good to us, but were a little on the expensive side.
One thing I really don't like about the F10 is that it has dirt trapping features, tight places it's hard to get into to clean. However, that may be true for all ovens. If the metal is stamped tight, it can be a problem area. It is easy to keep relatively clean, but spotless is harder to come by.
We've only had this one about a year and a half, and it IS a big improvement on it's predecessor, certainly. It IS "good enough" for me.