I like to roast in a gas oven at 400F for extended periods.  Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring).  I have a large, gas convection oven.  A challenge I experience is my pans warping.  This can cause them to suddenly deform in the oven, flinging food out of the pans and causing burns in the oven.  I recently got a set of 18-gauge stainless steel baking sheets, an upgrade from a thinner, cheaper set I had before.  These have helped some, but I still experience warping.  My questions:   Would aluminum be better than stainless steel for purposes of preventing warping? Is the use of metal inevitably going to risk warping? (i.e. do I just need to give up and switch to glass or something?).   Do I just need an even higher gauge (e.g. maybe 10?).  (note: I like to use baking sheets that are at least 20in x 14in, and it's hard to find sheets this large at gauges higher than 18).   Am I somehow missing something else entirely?   I've read that having fewer raised edges can reduce warping.  But, I really need the pans I use to have all four edges raised about an inch. 
We don't know since we don't have the exact recipes, but I have a few good guesses.  Pork broth is made by boiling pork bones, so the thickness comes from the extracted collagen. Chicken broth is usually made by boiling chicken carcasses, which is mostly meat and bones. That will make a lighter broth since there's not a lot of fat.  I came across a recipe for creamy chicken paitan broth which is made with the whole chicken then blended and strained, so you end up with lots of protein in the broth which will make it heavy.  Another one uses chicken wings and that will extract a lot of fat, which will also make you feel full quickly. 