I have a new "raised dome" 950C. Since it is new, I have limited experience, but so far I'm very happy with it. I've cooked about 20 pizzas, a loaf of sourdough bread, and a "Tuscan" roast.
The raised dome probably requires a little more wood for the heat up stage; just assuming because I certainly can't do a side by side comparison. However, The raised dome is only 13" and that is still a fairly low dome and works well for Neapolitan, IMO. Here's a thread I created to show my first attempt at Neapolitan with my raised dome FGM 950C. http://www.pizzamaking.com/forum/index.php/topic,27526.0.html
The raised dome also comes with a raised door height. I think that may be more of an issue for someone concentrating on Neapolitan style and trying to replicate a dedicated Neapolitan oven. As I understand it, many consider a 63% door to dome height ratio for a Neapolitan oven as ideal. The "raised dome" version has a door height of 11.5" and dome of 12.8" resulting in a ratio of 90%.
However, the standard dome has an 8.5" door and 9.8" dome resulting in a ratio of 87%. Neither oven comes close to the 63% ratio that some consider ideal.
Having said all that, I am glad I went with the raised dome version. I have successfully cooked Neapolitan pizza with it, and it seems like it will be more versatile with the higher door and dome height. Can't wait to cook a large turkey in it! I'm sure you could put a small turkey in the non-raised version as well, but the top of the turkey would be very close to the dome.
BTW, my oven was still 400 degrees 48 hours after cooking at Neapolitan temps and 210 degrees 5 days later! I have insulated my enclosure around the oven with perlite and vermiculite.
Lastly, I designed and had a fire screen built to fit in the opening when I am bringing it up to temp. The primary purpose is to prevent embers from escaping if there is a gust of wind. However, I think it also aids a little bit in efficiency. The screen is different than the "throat" mod that Antoine designed for a customer. That insert is at the throat of the oven to reduce the throat height toward that 63% ratio and it is before any heat/smoke can go up the flue. My fire screen is at the "mouth" of the oven, so "most" of the escaping heat/smoke would go up the flue before it got to the screen. I say "most" because some heat undoubtedly escapes the door and this screen prevents some of that heat loss.
So...I would agree with others. If you are only going to cook pizzas, go with the non-raised version. If you think you might cook a roast or turkey in the future, consider the raised dome.