I do bake my chiffon cakes in my regular pans...I have the 3" deep rounds, works great. The extra inch helps, gives the batter extra space to rise. Oh, don't forget to invert it into something.
I second. Thank you so much for doing this...it is really helpful to "visual" people like me. BTW, your chocolate cake is too die for!!! Perfect in texture...now I'm wishing my cakes would turn out as great as yours...hmmm, maybe in a million years.