In this case almost certainly not. Heat is heat and it takes burning the same amount of gas to create the same amount of it. The way that gas is burned in appliances has not appreciably changed in a century, possibly more. There is no way to cheat or innovate more efficiency out of a gas burner. You can increase the efficiency of capturing the heat off of said burner for some other purpose, but in the case of an oven it’s just dumping 100% of that heat into the interior. No other work is being done with it. It’s just possible at the outside that a more modern one may have slightly better insulation in the oven compartment, but that’s it. And you really can’t do anything about the stovetop burners which are literally applying the bottom of the pot or pan to a naked flame.
All of this is, in fact, the reason that the BTU is used interchangeably as not only the amount of energy required to heat a pound of water by 1° F, but also the volume of natural gas required to do so.
The same thing is true with resistive heat, by the way, and indeed for any application where the only function of the machine or appliance is to heat something up. An electric coil top stove from the 1950s will be exactly as efficient (or not, depending how you want to look at it) as one that was manufactured yesterday. Heat is the ultimate end state of all energy consumption; the only way to get more heat into a system than is created by its energy consumption is to move it in from outside, e.g. with a heat pump.
In this case almost certainly not. Heat is heat and it takes burning the same amount of gas to create the same amount of it. The way that gas is burned in appliances has not appreciably changed in a century, possibly more. There is no way to cheat or innovate more efficiency out of a gas burner. You can increase the efficiency of capturing the heat off of said burner for some other purpose, but in the case of an oven it’s just dumping 100% of that heat into the interior. No other work is being done with it. It’s just possible at the outside that a more modern one may have slightly better insulation in the oven compartment, but that’s it. And you really can’t do anything about the stovetop burners which are literally applying the bottom of the pot or pan to a naked flame.
All of this is, in fact, the reason that the BTU is used interchangeably as not only the amount of energy required to heat a pound of water by 1° F, but also the volume of natural gas required to do so.
The same thing is true with resistive heat, by the way, and indeed for any application where the only function of the machine or appliance is to heat something up. An electric coil top stove from the 1950s will be exactly as efficient (or not, depending how you want to look at it) as one that was manufactured yesterday. Heat is the ultimate end state of all energy consumption; the only way to get more heat into a system than is created by its energy consumption is to move it in from outside, e.g. with a heat pump.