I shouldn't say I'd NEVER do it any other way.... since when I make bows with very small diameter staves and highly crowned backs, the bellies are more flat... still slightly radiused, but they could pass for flat at a glance. This is done to maintain lateral stability.
Any other bow, the degree of radius is figured in, coordinated with wood type, quality of the piece, and all other aspects of design. Even with the best wood, it could be a more shallow radius on a short highly stressed design, or very deep like an ELB. Lesser bow woods are made correspondingly wider and/or longer, and so the radius may be inherently squashed down, still a full radius, no flat area on the belly at all, the limb is just made wider and thinner. If you're gonna try to convince me all, or even most, of the compression stress on a 1 3/4 wide radiused belly of a limb 3/8 thick is right down the center? Well, lol, good luck with that.