I actually have the original Kalamazoo pizza oven in natural gas with one heat control for the bottom. It is very well made, attractive, and I have had no problems with it mechanically. However, I can't seem to get the heat right...bottom of pizza burns and top is not cooked. In comparing the Sloan and second generation Kalamazoo, do you think they are almost identical in features? BTU's are the same, and they look very similar. Did you find any specific differences between the two? I, too, am having trouble justifying the additional price tag on the Kalamazoo. I agrees that it would be nice to see them both before purchasing. Unfortunately, that doesn't appear to be possible.