Pan type can change how a food is baked too. Stoneware, stainless, glass, aluminum, cast iron, ceramic, non stick, all bake differently at the same temperature. Also you have to factor in the type of ban. Angel food pans are different then a bundt pan for a reason. One thing I learned in a baking class. Pure cane sugar will give better volume and texture then the beet sugars. It's worth the extra pennies to buy the pure cane sugar when baking.