With electric ovens, there's a thermostat that will attempt to keep the *average* inside temperature at your setting. So it cycles on and off, often with a +/- 50-degree difference, even when you're at 500 degrees or more. I make store-box pizzas (thawed and on the bottom rack), and realized: I'm broiling from the bottom! There's a reason oven manufacturers tell you to keep the door cracked about 3-inches, when broiling. It's to prevent the thermostat from turning off the element: Broiling wants continual top heat.

Same with the bottom element in the oven for hot temps: Keep the oven door cracked about 3-inches. That will let enough hot air escape to fool the thermostat and keep the element going continually. I'll bet the lack of "pop" is related to the oven temperature dropping below the 500-degrees, maybe to 450, then cycling on to bring it back up. Like the electric stove burners. You get an "average" of 500-degrees, when for such a short cook time, you need a "constant" 500. Broil from the bottom, keeping the element always on.

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