Sounds like someone has an ultra-cool oven! If there’s one thing the good doctor has learned through the years is that ‘better’ is not necessarily the word to use when comparing recipes, cooking preparations or methods. Rather, I like to say something is ‘different’. Which is the better oven choice for baked potatoes? – Conventional? Convection? Microwave? Each engages a ‘different’ approach. Radiant, heat-circulated, and friction, respectively.
I personally think the best method is conventional or convection, as both uniformly ‘cooks’ the potato throughout, with the convection oven being different in regard to achieving the same result, at a slightly lower temperature, and cooking in a little less time.
Here are more details on the subject: https://idahopotato.com/dr-potato/how-to-make-the-perfect-baked-potato
