I mean heat = heat.
Yes and no. I thought the same thing when I got my wfo, and I was wrong. There are three major types of heat transfer in play in an oven, right? Conduction (the pizza touching the floor), convection (hot air moving around the top of the pizza - the heat enters the pie via conduction and air is a very poor conductor of heat), and radiant (heat transferred via IR). IMO, 450C is not hot enough to properly cook Neapolitan pizza in a WFO. It's plenty hot for the floor - depending on the floor material, it may be too hot. It's just hot hot enough for the walls and ceiling; an electric oven may be different.
As important as the heat itself is the balance of heat. In a WFO, the more you rely on the IR from the fire/coals, the harder it is going to be to bake a pie evenly. You need balanced IR from the fire and the walls. This is why the walls need to be well over 450C - closer to 500C+, and the ceiling hotter than that. An electric oven, where you have even IR coming from electric coils or lights may be different. To this extent, heat is heat. I believe you can engineer an electric oven to produce good Neapolitan pies. The heat balance can be created in other ways, but what doesn't change is the requirement of balance. Another obvious difference is that heat from an electric oven would be drier. I'm not convinced that is a good thing.
I've seen Neapolitan pies from electric ovens that look like they came from a WFO, but they are relatively few and far between. It generally also takes a good bit of effort and tinkering to make it work and the results are often inconsistent. I can't speak to the oven you referenced specifically. Maybe someone else can. I'd want to see pictures of Neapolitan pies baked in it before buying if it was me.