Given the background description of some cooking related query, summarize the question into a title

Example Input: Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes.I recently tried the recipe again, but I have no longer a big oven, so I used my little one (with heat source at the top and bottom).The cookies were still almost liquid after 15 minutes, and I though that was my oven that was too old and not keeping a good temperature; I tested on another oven that is new, and I got the same result.Does the little oven heat less than the big one? If yes, what do I need to do to adjust the temperature and/or the time? If not, what am I doing wrong?The recipe is:125 grams of soft butter125 grams of brown sugar175 grams of white flourone egg1 cc of baking powder 100 grams of chocolate chip  Mix all except chocolate chip. When you have a homogeneous substance, add the chocolate chip. Bake them 7 minutes at 180 °C. they're still very soft after that delay but they will harden.
Example Output: Is a little oven less hot than a bigger oven?

Example Input: I've been wondering about this for a while, since getting interested in knife sharpening.When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.After a while though, you need to sharpen the knife again. Another setting: If you have a brittle knife and/or mistreat your knife you will chip it. As far as I can tell, this should mean that small pieces of metal (dust, shavings, etc.) come lose, and then likely get in the food.Is this correct?Are there no health considerations when digesting small pieces of very sharp metal?
Example Output: Metal dust/shavings in food from knife wear?

Example Input: Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped. To thicken a home made tomato sauce, I tried added xanthan gum. While the sauce did thicken (too much in fact, it was mucus like), it resulted in little white 'seeds' floating in the sauce, which was visually unappealing.First, I placed the sauce in a tall metal cup. I placed my immersion blender (with whisk attachment) inside and turned it on. With the high speed immersion blender whirring inside, I sprinkled xanthan gum inside, bit by bit.The xanthan gum powder did not mix well and white 'seeds' could be seen floating in the sauce.Are the 'seeds' a result of the xanthan gum clumping together? What should I do differently to mix it well to avoid this from happeningI should note that the sauce was quite hot (between 160F- 180F) when I added the gum. The sauce also consisted of mainly vinegar, and some sugar.
Example Output:
Xanthan gum 'seeds' in sauce