Mark, I have to admit, my previous condemnation of the 451 was a knee jerk reaction to a trend for oven manufacturers to cut corners with countertops, combined with some quick math. I took the 451ED-1's 5.42 kW, divided it by it's 3 elements, came up with 1.8 kW per element and wrote it off in comparison to the 4 kW (8 kW/2) per element in the Baker's Pride.
The math wasn't wrong, I just didn't do enough of it. I put some more time in crunching the numbers and, per square inch, the 451ED-1 is 5.5 watts and the EP-1-8-3836 is 2.9 watts. Another big plus on the PM side, is the 3.4 deck height- not a huge amount of space to launch into, but a fantastic way of maximizing the IR raining down from the top burner(s).
I'm not fully endorsing the 451ED-1, but, at the same time, I'm not condemning it. On paper, this oven might have a chance.
In order for it to begin to be viable, though, you will need to confirm two features. First, that each of the three elements has separate temperature control. If it's anything other than 3 separate controls, forget it. Second, each element has to be the same- no major disparity in wattages between them.
Bear in mind, my thoughts about this oven are entirely in a 3+ minute NY style context. This oven may go to 932, but I really don't think it has a chance to do Neapolitan bake times, nor do I think it can do the almost Neapolitan bakes that Jeff Varasano is doing now in his pizzeria. 932 is about 150 deg. too much for Neapolitan undercrust browning on cordierite, but I really don't see these 1.8 kW elements pumping out enough IR to do sub 3 minute top browning.
Mark, even if the 451 does look like it might work, if you have a typical 550 deg. electric oven, with the right hearth, you can avoid any risk, save yourself $4K and use your home oven for 3+ minute bakes- without putting the oven in jeopardy.