Bosinuo, you're going to get a few different opinions on this.
Some members, some even from Asia, feel that Chinese ovens are too much of a risk.
I've never met anyone that had a Chinese oven that broke on them, but, at the same time, I have seen ovens that have cut corners on things like stones.
I, personally, don't think there's anything inherently wrong with Chinese ovens. While I'm not a big fan of the wattages, as far as I know, most of the countertop ovens sold in the U.S. are made in China and the build quality isn't breathtaking, but it's sufficient to the task. For all I know, the way U.S. manufacturers are cutting corners, the full size electric decks might be outsourced to China as well.
There's one thing that I would never do when purchasing an oven, and this is applies to any oven, is to purchase it sight unseen. Even an American oven needs to have the tires kicked. A good visual analysis will tell you a lot, such as weld/rivet quality, gauge of materials, and if they're willing to open the panel, you can check the wiring and insulation as well.
What style pizza are you planning on making?
For the $1K oven:
What are the internal dimension for each deck?
Does it have separate controls for the top and bottom elements on each deck?
What material is the hearth? How thick is the hearth?
I'm seeing a metal seam running down the middle of the hearth which doesn't instill a great deal of confidence. A good oven should have stones that are adjacent to each other. The metal seam, from the photo looks to be a bit twisted as well and isn't flush.
Are you handy and/or know someone that is? If something did turn out to be defective with the oven would you know a sheet metal worker or electrician that could fix it? I'm not saying you have to be handy, but it wouldn't hurt should you go with the lesser known oven.