Watch your mise temps after a new ovens install, trust me

We swapped our old convection unit for a fancy new one last month at the diner where I work in Jersey City and I nearly ruined Saturday brunch. Everything that used to take 12 minutes in the oven now takes 8, which sounds great, but my pancake batter and roasted potatoes were burning on the edges before I even checked the timer. The culprit is the new oven runs way hotter on the bottom element, so the heat distribution is totally different from what I was used to for five years. I lost a whole sheet tray of bacon and had to fire a frantic apology to the front of house, so now I'm doing thermal probes on every single station item. Has anyone else had to recalibrate their whole menu timing after an equipment swap, or am I the only one who trusted the old machine too long?