On Mon, 10 Aug 2009 16:36:20 -0700 (PDT), Kalmia
> wrote:

>I made a fritatta this morning - the recipe said to bake it in the
>upper third of the oven, so I moved a rack up. I left the pizza stone
>on the rack below ( in mid-oven.) Would this affect the baking time?
>Should I have removed the stone or just put the fritatta on the stone
>and hang the recipe instructions? It seemed to take a long time for
>the fritatta to be 'done' and screwed up the timing of the other
>breakfast items. I think maybe the stone blocked the heat from the
>bottom coil?
>Another thing: should I have increased the oven temp because of the
>stone's presence?
>
>Maybe next time, I'll just do it stove-top in a big skillet, but I had
>the other burners doing other things.

My main oven is gas, and I leave an old pizza stone up high. If I
do a frittata in it (I usually use a smaller convection oven instead)
the stone radiates heat down to help finish the top. DItto for
pizza.

I gather yours is electric? If so, I don't think my experience
applies.....

Alex