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So the problem is the way you are testing the oven, not the oven itself. You are using one of those alternate oven thermostats that you hang from the oven rack or set inside the oven. I know this because of how the temperature is reacting. These thermostat are "weighted thermostats". What that means is that they react very slowly. They do this so that you don't see the oven fluctuating in temperature. For example. when you set the oven to 350 degrees, it actually oscillates between 320 to 380 degrees but you never actually see that even if you put this thermostat inside, you might see it move 5 degrees or so once it reaches temperature. That's because they don't want people thinking there is something wrong with their ovens when there is not.
The reality is that because these thermostat are weighted, they take a while to react. Think of it like a piece of meat, when you put the meat inside the oven the air may be 350 degrees, but it takes hours for the meat to just get to 200 degrees. These thermostats aren't nearly as large so they don't take as long to get to temperature, but they will take longer than the style thermostat that these ovens have. The ovens use a "themocouple" sensor which reacts instantly so when the air is 350 the oven knows it.
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Unfortunately I can't explain why the unit takes longer to cook things than the older oven but again the oven is heating properly so you would want to call warranty if you don't believe it's cooking properly to see why it may not be cooking as fast as your older unit.