Aluminum plate experiences - Versatility?

[BreadAndBrew]

Hi Everyone,

Have the opportunity to get a 3/4" aluminum plate for reasonable cost and wanted to see how others using them are faring.

Everything I've read has suggested that the people on this forum have had good results with them, but hoping to hear from individuals who have used them for baking loafs as well. Primary concern is potential for burning of the bottom of the loaf based on increased thermal conductivity compared to mild steel.

I like the idea of shortening the bake time of my pizzas (and having a new toy), but am not sure I can justify if I have to constantly swap between it and my steel in the oven.

Thanks for any help you are able to provide.

[TXCraig1]

I can't remember many folks here trying aluminum, much less having results better than steel. I don't believe you will see faster bake times vs. steel. The increased conductivity is offset by lower heat capacity. Even if the bottom does bake faster, the top won't and you'll get uneven bakes.