can pizza stone be used to bake in microwave in convection mode or grill mode?
thanks in advance
I think the pizza stone works best when it is properly pre-heated, which takes a lot of time in a conventional oven. I don't know how your microwave/convection/grilling oven works, but I can't imagine getting any benefit from the pizza stone. Other than that, it will probably depend on the stone itself as to whether it will survive being microwaved. Once again, I don't know how your oven works, but I'm guessing it still uses some microwave radiation in those other modes. I may be wrong. Your user manual should say if it does or not. Most modern stoneware dishes are microwave safe, but some are not, and a lot of older ones are not. If the pizza stone is made with a formula that is not, it might break, maybe even violently if there is any air or moisture trapped inside.
Microwaves heat water... that's it. Since pretty much everything has some water... stuff gets hot.
With a baking stone in the microwave you either:
1. Have no heat because there's no water
2. Have expansive heat of the water only within the ceramic, leading to possible cracking. I would NEVER put a baking stone in the microwave... bad things can happen.
because, after all, heat rises. Gets hotter faster that way. Period.
I respectfully disagree. My stone gets MUCH hotter mounted as low in the oven as possible, as close as possible to the element. Because the element gets WAY hotter than the air, and the closer the mass of the stone is to that element, the quicker - and hotter - it heats up. Trying to heat it on the stove top element will lead to cracking and uneven heating - pizza stones don't conduct heat well at all. EG, whatever is right on the burner may heat up pretty quick, but the edges won't. I would never put a stone on the stovetop, any more than I would put one in a microwave.
One way to superheat your stone is to crack the oven just a tad so the element stays on longer. Since the air doesn't reach temp the element stays on and superheats the stone. Then close the door and let the cavity heat up to temp, the stone will not lose that much heat, the thicker the stone is the longer it takes to heat it up, but the longer it retains the heat (cools more slowly). In the past I've gotten pretty good results super heating the stone for naan.
An idea I've had for trying to recreate the conditions in a tandoor is to superheat the stone, move the stone up in the oven, and then turn on the broiler - it is the heat coming off the coals in a tandoor that has a lot to do with the way bread cooks in a tandoor.
Heat doesn't rise. Heated AIR rises, and the air won't get anywhere near as hot as the element.
I meant on a burner. Probably not much dif between the stove burner and the oven element. We agree - as close to the heat source as possible -