The actual differences between roasting and baking are not great, the
terms being frequently interchanged. Meat loses rather less weight
when baked than when roasted, but the flavor of meat is inferior
and less developed. The heat of an oven being steadier, baking takes
somewhat less time than roasting. In a gas oven having an open
floor the current of air is not impeded, and such baking very nearly
approaches roasting, and the flavor generally is acknowledged to be
the same.