[JRandomFreeper]

Marble? Is marble better than another kind of stone?

LOL! I had the numbers for thermal transfer for marble handy, a piece of flat marble was handy, and that's what I went with. It is pretty convenient.

I did notice a tendency to break over the years. But sandstone would have been worse.

Use what you have. And I'm darn proud that you have any kind of stone in your oven.

Convection ovens. That will require a new post.

/johnny

[yorkiemom]

LOL! I had the numbers for thermal transfer for marble handy, a piece of flat marble was handy, and that's what I went with. It is pretty convenient.

I did notice a tendency to break over the years. But sandstone would have been worse.

Very neat. As a fellow (fellowette?) engineer, I share your passion for combining cooking and calculations. Would I then want the stone with the higher or lower thermal conductivity coefficient? Can't remember if the relationship is inverse or not....Oh, well, perhaps this is getting too much into the numbers and I'll just keep my quarry stone until it breaks ;) Hubby already broke several of them doing a Tim Taylor thing and giving his BBQ more heat. Those babies cracked, even after being heated from room temp. You can have too much of a good thing, sometimes ;)

Convention ovens...now, I'm thinking. They circulate air so supposedly keep the temp stable and even, removing hot spots. But the moving air would also dry out what you are baking. I start my bread in a humid oven, with a little cast iron skillet with hot water in it. The convention thing could mess with that... Am I getting cold or warm?