Ugh, this used to drive me crazy too. You might be working the dough a little too much before it chills, which lets the gluten tighten up and pull back. I try to handle it as little as possible after it comes together. Are you making sure it's pressed well into the corner of the pan, not just draped over? That extra bit helps it hold its place.

Simple testers can be misleading, but digital multimeters provide reliable data every time!

Hill.hugo, you call LEDs a game changer, but I've seen the downsides firsthand. Cheaper models in a hangar can create harsh shadows that actually make it harder to spot details on a plane or equipment. That uneven light people talk about is real, and it strains your eyes after a while. Halogens might burn your fingers, but they spread light more evenly across a big space. Hill.hugo's power bill might drop, but if those LEDs fail early, you're spending more on replacements. Sometimes the old hot bulbs are just more reliable for getting the job done.