Scott, have you ground your teeth away yet?
No teeth grinding here. You just want to completely understand what's going on. I get it. Btw, I haven't used my steel as much as Jeff, but I have used it in a gas and an electric oven and results have been pretty much identical. I've used an IR thermometer, though to confirm the temps are the same.
The one thing I'd be careful about with using steel for the first time in an electric oven is the broiler. In my experience, gas broilers tend to be substantially weaker than electric. With my broiler, if the broiler is on (red) for more than half of the 4 minute bake, the top burns, but on the gas oven I've used, having the broiler on for the duration seemed to work well. Also, this is a bit theoretical, but I believe that the further you place the plate from the broiler, the more even/less contrasty the browning. You can't place the plate so far, though, that the top doesn't bake fast enough. I haven't tried this yet, but, instead of using my broiler at a distance of 6" for half the bake, I might try a distance of 8" for the whole bake.