I have played with a smaller Bakers Pride ( the PX 14 ) and posted those results earlier. Due to the size of the opening, and my use of a pizza stone installed in the oven, it was tough to get much bigger than 12 inch pies. I found a Bakers Pride MO2T locally at a good price and picked it up a few weeks ago. It seems similar in size to the current Bakers Pride P18S, and has a similar current draw, though don't know what changes they have made, the current one seems to have Stainless sides, mine is painted metal. The first tests were to see how hot it could get and how long that took. Using a air temp probe in the upper chamber, and measuring the stone temp with an IR thermometer of the upper stone, the highest air temp was around 650 F and the highest stone temp was 700F. That took about an hour and a half. I made a few pizzas and noticed that oven didn't quite keep up, but I only took 2 to 3 minutes between pies. They cooked in around 4 minutes. I took out the stones to clean them and found the bottom stone was cracked ( it is 1/2" thick cordierite) . I only use one shelf at a time, and decided to see how quick it would heat up with just one stone , the top one. It took an hour to get to 600 with a stone temp of 650. I am guessing it saved about 15 minutes. While baking pizzas this time, I got one with a very definite pattern - the cheese on the front half was a toasty brown and melted, the back half was still white - cook time was around 3 to 4 minutes. I wondered if part of the upper element wasn't as good as it was in 1989 when it was made, so put the stone on the bottom and ran another test. This time the air temp came up to 600 in an hour, but the bottom stone was only 615 - not sure why I didn't get the same spread in temps. It took another 5 minutes to get up to 625 air temp, and 650 stone, but didn't get much higher after that - guess the hot air was rising into the upper deck. Pizza's came out pretty well, but didn't get as much browning as I had hoped. On this stove, all 3 elements are wired together, so I will have to rewire if I want to have control over the individual elements. Overall, I think this makes a nice home pizza oven, though for commercial use the 110 volts doesn't give enough juice to keep up with heavy demands.