The Grand Yogurt Experiment!

Well, I've tried out the pilot light method for incubating my yogurt now and while I'm not terribly discouraged, I'm rather disappointed with the results.
I made a double batch so that I could compare notes with the batch made in my trusty, though cumbersome Yogurella (I cannot claim naming rights to this guy).
The results:
OVEN YOGURT

• Firmness- very loosey goosey, more the consistency of undercooked custard than the firm yogurt I like
  
• Mouthfeel- smooth enough, but without the firmness, not so great
  
• Acidity- a little stronger than mild, definitely sat in the oven for too long
  
• Look- not so pleasant once a spoonful was taken out, became shaggy and broke apart once 1/2 was removed
  
• Flavor- still excellent flavor, but hard to overcome the lack of firmness
  
• Separation- extreme, the whey was definitely separating out before even the first spoonful was removed
  

YOGURELLA

• Firmness- good, held it's shape even after the first spoonful was removed
  
• Mouthfeel- smooth
  
• Acidity- mild, in fact, milder than the oven batch
  
• Look- very nice, light color, inviting
  
• Flavor- excellent flavor, the greek yogurt starter makes every batch taste so rich
  
• Separation- only the slightest bit of visible whey

As I said, I am not deterred by my less than excellent results. I think that the oven method is great. I'll try my other oven or maybe leave the door ajar. And I'll definitely go less than 8 hours the next time.
I will get this right! Much as I love the name Yogurella, I'd rather go Luddite on this one and just use the most basic kitchen equipment. I am a purist after all!