I have noticed that some people will say that, when you put more mass in an oven, it takes longer for both to cook than if just were one.
Some others will say that timings are the same. Assume we have an oven that's heated to 350 degrees fahrenheit, and it's 10 cubic feet(it should hold about 340 liters of liquid, volume-wise).
If we stick a 1 lb, 6 ounce cake in the oven in a 9x9 aluminum pan, let's say that it cooks until succinct in about 25 minutes.
If we were to add the exact same mass, but in another cake and equivalent pan (with the exact same ingredients to the nearest degree possible on the atomic scale), and we place that pan right next to it in the center of the one-rack oven, will cooking times differ?
Basically, does thermal energy become affected when you place more mass over an area of heat within a chamber?
It takes different cooking times for different things(molecule-wise, etc.), and mass is always a factor(e.g. a chicken drumstick will cook at 350F in less than 15 minutes, but a whole 5 lb chicken, say, will most definitely take quite longer).
So my question is, in an enclosure of 10 cubic feet (or the like), if you add more mass/volume to the chamber, will thermal energy change, will cooking times change with varying mass and volume, distributions and placement inside the chamber, and why or why not?
PS: I know this is broad, but we can narrow it down by just taking my aforementioned examples as just examples, and provide answers relevant to the idea within any scope of measurements desired.