Thank you for the responses everyone! The variation in answers is the main reason as to why i started the thread. Even on here, there seems to be a variety of responses. TxCraig1 claims that 1/4” might not get me a 5 minute bake, implying that a thicker steel will give me a faster bake and more oven spring. On the other hand, donstavely says that thicker doesn't mean hotter and only means more retention.
If someone who has a few steels of different thicknesses could send a picture of an IR thermometer measuring the highest temp of them, I would truly appreciate it! I essentially want to know if a thinner steel could reach the same temp as a thicker one, even if it means a shorter or longer preheat time. I think, as of now, I will cross the 1/2” off the list as it will be overkill in terms of price, time, weight, and such.
Thank you so much!