John, I'm still not in love with the door height on the 950. From a door perspective, the CF is a hands down winner, imo. But I'm also not entirely sold on the CF either. Something feels off. I'm a bit concerned about the entryway. If it's uninsulated stainless, that's going to be a major problem. Even if it's insulated stainless, I'm still concerned. Hopefully I'm wrong about this and the front of the oven has some thermal mass, but, if it doesn't, that's going to make for much more uneven bakes. You can probably compensate with a few extra turns, but, imo, the front of the oven should have at least thermal mass and preferably insulation as well. The door can be uninsulated, but only if it's a small door (like the Ferrara).
It's hard to tell, but the shape of the ceiling on the CF might be a bit wacky as well.
Don't get me wrong, the MFC 110 is a superior oven to the 950, but... before I'd ever spend 11.5K, I would definitely like to see what the front of the oven is made out of.
Reep, in theory, an oblong oven should perform beautifully, but there are no members on this forum that use oblong ovens, nor are there homeowners outside of this forum using them. At least, none that I'm aware of. If it were me, I don't think I'd want to be the first. I know that a lot of members complain about not buying a large enough oven, but I highly doubt you'll need anything larger than the 40" 1030C.
Now, the 1030C is low mass/quick pre-heat, which might end up working great for family night pizza, but not so great for residual heat baking, but you're not going to get every feature you're looking for in a single oven.
It seems like you have the money and the space. Have you considered two ovens? One small-ish for quick pre-heats and another larger for bigger events and/or a greater variety of foods?