I have a few questings:
What size cake pans are using 2 or 3 inches? I only have 2 round pans now but want to venture out and still new and not sure. My 2, 2" cook in 25 mins but it seems the 3" takes an hour and I always sink the middle from opening to check.
How much are you suppose to adjust the oven tempture for different size pans? For example if I wanted to use a box mix for the book pan would I still set the oven to 350 degrees?
First of all you can get almost any size round or square pan in either 2" or 3" deep.
If you are using 3" deep pans you should use a heating core or a flower nail so that the middle gets done. Also, you shouldn't open your oven to check on the cake until you see that the cake is not still liquid in the center.
I bake all my cakes at 325 regardless of size of depth.
I also bake my cakes at 325 degrees, it cooks more evenly. It takes longer but you don't get the big dome. HTH