Thanks Scott. Kenji is certainly not the one who influences my pizzamaking endeavors, I just had to try the steel for myself after hearing all the hype. At 22 pounds the 3/8" is as much weight as my oven rack can handle, as it is , the rack suffers a little bit of sag under the weight. I was a bit leary of the possibility of steel burning the bottom crust, as I have had the same experience with cast iron, and sure enough that is one of the biggest drawbacks of steel in a home oven. I'm not a fan of the broiler as in my case it is so unpredictable as to the timing of it's cycle. I overcome the lack of using a broiler for the most part, because I bake in the very small upper chamber of a dual oven, the heat is confined in a very small space, much like in a commercial deck oven. The final word, " buyer beware"!
FWIW, oven shelves are generally engineered to handle Thanksgiving turkeys and fixings, and those can exceed 22 lb by a considerable amount. The shelves can and do sag as you move up on the scale, but they don't break and the sag, so far, never appears to be permanent. 40 lb. plates are the norm for this forum, and, so far, there's never been a problem.
It takes a bit of practice to master, but, one of these days, please try using the steel with the broiler. Generally speaking, you want to crank the steel to the highest your dial will go for about an hour, then turn it off for about 5 minute prior to baking to let the oven cool just enough so that the broiler goes on. Everybody approaches broiling a bit differently, but, for my 4.5 minute bake, I turn on the broil after a minute has passed and turn it off with about a minute left.
If it gets too hot and the broiler cuts off, leaving the door cracked is not the end of the world, as long as you compensate for the lack of front heat with the occasional rotation.
Steel's hype, as I said, revolves entirely around the coveted 4 minute bake. I'm not 100% you can hit that with 3/8", but, if you've gone through all the expense to obtain steel, you might as well play around with the broiler a little bit and see how low you can get before you dismiss steel entirely.
I'm curious, you said the steel shaved a minute off your bake time? What did it trim it to and at what temp are you using it at?