"Kalmia" > wrote in message
...
>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.
>

I don't understand the upper third thing. If you have a pan or stone, the
radiation would be blocked and at that point, heat is heat. In a gas oven,
it would make no difference if the heat is properly distributed.

As for the stone itself, Tom B has it right in his reply.