Curious why this isn't recommended for ovens that don't reach 550, unfortunately my oven only reaches 482f 
Nonsense, honestly. It's the absolute best thing you could do for your bake if your oven doesn't go very high! I have to turn my oven down to 500f to not scorch my pies if using a malted flour. One thing that confuses me is the amount of folks that say they're baking on steel that's heated to 650 or 700 degrees and getting decent results. I suspect a lot of them are using their broiler and are actually measuring the reflected IR from the element rather than having a 700 degree steel. When using a thermal imager in lieu of a standard IR non contact thermometer, even after the element shuts off you can clearly see a crisp image of the element being reflected.
Anyway, 482f + steel should be great if you have a decent broiler to help the top of the bake. There are guys doing beautiful 8 minute NY style bakes at 450f on steel with a little broiler action for a couple minutes.
