Do thicker stones improve baking performance?
Thermal conductivity or heat transfer is independent of thickness. Baking stones provide direct bottom heat to your food items. Thickness of the stone does not change the heat transfer rate. For baking stones to work properly the heat must be conducted evenly. Some baking stones conduct heat too quickly while other stones conduct heat too slowly. FibraMent’s heat transfer rate is 4.63 Btu.in/hr.sqft.°F tested to ASTM Standard C177-95. This is the ideal heat transfer rate. Thicker stones (1″, 1 1/2″ and 2″) are primarily used in commercial ovens where additional strength and recovery times are required. I’ve had the same 3/4″ thick stone in my home oven for many years and it’s still in excellent shape.
