Mike, I just had my hands on demo with the 13" gourmet pizza express oven. I do have to correct one thing, it only has a stone on the bottom, the upper heat comes from the infrared, you can't see the heating element on top, it is covered by a thin piece of stainless. This is the 110v model and took about 30 min to pre heat and for both the stone and the upper element to reach 550 degrees. Then we placed in the pie which we used a par baked med thick crust suace, mushrooms, onions, and peporoni as well as a mixture of low moisture mozza and med cheddar. We slid it in and in literally 3.5 minutes the pie was done. The top cooked nicely and the crust brown and got just a little crispy. I have been impressed how the oven keeps the veggies moist and doesnt dry out mushrooms, I hate dry mushrooms. The speed of cooking is pretty amazing. I have decided I am going to pick up the larger 19" 220v version in a few weeks, I think this model will serve my needs very well.