One of my esteemed colleagues here at GreenHomes America has another theory, and it’s a deadly one. Carbon Monoxide (CO). Our ovens can produce a great deal of the stuff which is why we test them on every assessment. We’ve covered some of the issues here.
This is the only unvented gas appliance allowed by BPI in our homes, partially because we usually don’t have it on for long periods of time. Your average service man does not check for CO regularly, and when you’ve got that 20 lb turkey to cook that oven will be on for half the day! Some homes may have CO monitors but most of these monitor do not alert at low levels—even levels which can cause illness (and no CO is good CO). Get a good CO meter if you don’t have one already. Vent the kitchen when you are cooking and consider having a professional test your oven as well as the rest of your home.
Thanks and be safe!