My mothers oven is gas. On the whole this doesn't make too much of a difference except that the bottom of the oven is a flat surface that one can place a pan upon. I put the stone on a rack, heated to 550˚, and rested a cast iron skillet on the bottom of the oven. This is the best way to generate steam, I think, and it's something I can't do in my oven. The loaves have that very delicious looking rising-dough-tear created by the oven spring.