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Please help if you can...

I have always used a gas, or before I moved, a convection oven.  Now I 
have a straight electric oven and I am having problems with my baked 
goods.  I put breads and cakes in the oven according to the directions 
and they look great (full and plump) when I take them out, but then they 
flatten out.  They are not completely sinking, and not all just in the 
middle, but an overall flattening of the entire top.

It's like watching a tire go flat.

So, what can I do to keep this from happening?

Sincerely,
Lynda Swink
(Tennessee Valley, North Alabama - if this elevation has anything to do 
with it.)

P.S. I will summarize

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