I have been experimenting with pizza screens lately and find on an electric oven it makes a big difference in charing of the bottom and crispness if you put the pizza in right after element comes on. This is not uninspected. This is of course not using a stone.
If after the oven preheats the first time I wait to put the pizza in when the element comes back on again it will char the bottom of the pizza very quickly if I put the pizza on the bottom rack. If I put it in after the element goes off it does not char.
I like char but the wife does not so we try for the middle on this one.
Living in the south a stone is out of the question because of the long preheat time so the screen is good way to get around that.
Hope this helps someone else.