Mark,it wasnt my best but Im happy with it.I can eat the whole thing myself if Im not careful lol.
Scott,because my wife ordered the stone,she ordered it smaller,like one inch on both sides to allow the heat to rise from the sides.The back of the stone hits the wall.If I was to order a stone or a steel plate,I would order it cut a little smaller to release more heat.
While this stone could be a little smaller,like 18x20 to allow more heat to rise, it seems to get hot just fine.The temp gauge hanging on the upper rack shows 600 F when Hot.
We have left the stone in since I got it,and we cook all kinds of food in there with the stonetting on the bottom.I only use the stone for pizza or bread,and use the middle rack ofr everything else.
Nothing has changed,if anything,the oven cooks a little faster once the stone is hot.I made brownies yesterday for the kids using the middle rack and the stone is on the bottom.It came out perfect.I do not seem to have any heat issues even in the middle part of the oven.
As far as reflecting back some heat,I can easily do that with foil on the middle rack.Im still experimenting.
I have another pic to post later of a Pie cooked in 3 minutes using the stone first,then broiler finish.When I get home,I will load it up.It came out pretty good.