Thanks for your input Dr. Morbius! That's what I would have thought to, but apparently people say the opposite is actually true-that it helps even out hot spots. Doesn't make sense to my head, but I can't deny that it seems to have worked for a lot of people.I personally wouldn't ever put anything on the oven floor. Adding a pizza stone means you'll have a hot spot at the stone, and (I think) that means uneven cooking elsewhere.
Just got the igniter a few days ago. I will try it out soon, and let you know how it went. I've been to busy to order a pizza stone, but that is at the top of my to-do list. Can't wait to get it and try it out! Thanks for your help! Sometime next week, I'll let you know how everything works out.
That's great to know! I wondered how it would do on the floor of the oven. I have three racks, but I only need two so I may just leave it on the bottom rack like you did. I will be ordering the pizza stone very very soon. I can't wait to use it! Thanks for your help. I'll come back next week and tell you how it goes.Absolutely September. I had 4 smaller square oven tiles that probably equalled a regular pizza stone. I put them in the bottom of my gas stove and I truly think it maintained a more even temperature.
I baked a lot of bread at the time so I often moved it up to a shelf to bake the bread directly on the stone. (with parchment paper - just easier to move)
If the bread was in pans I moved the stone to the bottom shelf.
Eventually I just left the stone on the bottom shelf rather than down to the floor. Don't know why - just did. Was a shelf I never used and I still had two other shelves I could move around.
Keeping a pizza stone in an RV oven is very common practice, if it is the gas type. It helps keep the temperature from fluctuating and/or helps it recover faster when one has to open the door. I did that for years, when we had a gas oven. The RV bounces around when one is driving down the road...and I never had a problem with breaking a stone. Mind you, I would keep it on a rack when cooking and move it to the oven floor when driving. Just for the noise factor.Thanks for your input Dr. Morbius! That's what I would have thought to, but apparently people say the opposite is actually true-that it helps even out hot spots. Doesn't make sense to my head, but I can't deny that it seems to have worked for a lot of people.
Thanks for your tip, Andy! It is definitely a weird situation, but I have some new pans that I am going to try to see if that makes a difference. I am definitely getting a pizza stone; just need to find one that isn't too small for my oven and that is thick enough for my needs. Thanks!I think a pizza stone on the floor of the oven will help with reducing temperature fluctuations. It isn't a hot spot. It never gets hotter than the set temperature. When you open the oven door to add, adjust or remove pans, a stone will help maintain even temps.
I'm perplexed by your muffins cooking unevenly with some over cooking and others undercooking in the same pan. If you put several pans in the oven at one time you have to leave a good space all around and in between the pans to ensure airflow that promotes oven temperatures. You should have a two inch space between and and all around the outsides of the shelves.