My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whether the broiler could replicate the baking conditions of standard use. I set up my pizza stone as a heat shield/sink, and ran the broiler for about thirty minutes. By the end of that time it had reached a pretty stable 350'F.
For the purposes of generic casseroles, or roasting vegetables, would the heat produced by the broiler via the pizza stone work the same as the lower heating element? Would I need to include some water to evaporate or anything else to make adjustments?