eh i tried flat screens before bending them, but the cooking was a bit uneven. with lighter AVB in a ring along the top edge of the oven, where naturally the temps can't be as high due to how it's built. the domed screen basically cuts that part out of the bowl and gives me completely even extraction.
the little oval screen i like to keep in place because it prevents the occasional wandering herb flake from going inside satan's plastic hole there. and IMO it doesn't open airflow restriction enough to justify removing it. already getting more cloud than i can handle, using it mostly max temp ondemand.
the domed screen just stays in the oven until i pop it out with the stirtool, leaving no residue after debowling. quick wipe around the bowl and disk while it's still hot keeps it free of sticky horror. might give flat a try again for the puck thing, seems like it might reduce cleanup between sessions if can learn to accept sticky mess on the door.