I always thought the glass in the door was a pretty useless feature, until I bought a countertop model with one and a lighted interior - if you are cranking up the top heat, the cheese goes from bubbly to brown to burnt in a very short time, and it turns out having the glass door was nice because you could watch the cheese turn and pull it out at almost the exact right time. BTW, even with a light and a glass door, if it has a low clearance, you only see the front half or so of the pizza, and sometimes the colors don't look right because the red of the heating element can make the cheese look darker than it is, but you get used to that. I have also had countertops with solid doors, you end up checking on the pie more often, which cools down the chamber a little, but not an overwhelming problem - you tend to just keep a closer track of the time, and it takes a little longer to get the pie finished in the one without glass, since you keep checking on it. So either one would be fine, I would give a slight edge to the one with the glass door - but not sure if it is enough to offset having a local rep. The one with the larger case probably has better insulation, so I would hold out for that if you do a lot of pizzas at one time. If you are only doing a few, that won't make much difference.