"Bob (this one)" wrote:
>
> Kenneth wrote:
> > On Sun, 01 Jan 2006 01:25:45 -0500, "Bob (this one)" <"Bob
> > > wrote:
> >
> >>The bottom-heating process won't get the stone above oven setting
> >>because it's relying on the air temp to do the heating.
> >>
> >>Pastorio
> >
> > Hi Bob,
> >
> > With respect, you are wrong on this one...
> >
> > I did it for years and easily had the stone 150F (carefully
> > measured) hotter than the highest air temperature of the
> > oven.
>
> Apologies; I wasn't very clear when I wrote the above. I was assuming
> that oven was set on baking and the stone would be in the center of the
> oven or closer to the top element, several inches away from the lower
> element.
>
> Proximity to the element is important for heating the stone over air
> temperature. Thanks for your observation.
>
> Pastorio

The pizza stone was (and is) on the rack in the very bottom position of
the oven, perhaps an inch above the bake coil. This is the position that
it remains in full time, with 0-2 additional racks above depending on
what I'm baking.

It's a convection oven, but I left it in regular mode for the test.
Presumably convection would reduce the chances of pizza stone overshoot.
At any rate I did not observe any overshoot in a couple hours of
operation.

My assessment is that while it might be possible to get an overshoot, it
likely would take too much time for it to be a factor under normal home
use. If you're baking pizza or bread all day perhaps, but probably not
if you're just running two pizzas through for dinner.

Pete C.