Waited to review until we had used for awhile, which we now have for over five months. As luck would have it, our stove oven went out just as Covid lockdowns were starting. So began the search for a countertop replacement where we could bake the occasional pizza plus casseroles, fruit crisps, etc....but mainly it had to accommodate a decent sized pizza for two. The fact that the information said this oven could do that and came with a pizza stone was the reason for choosing this particular oven.Learned at the outset that this oven bakes hot so we automatically set temp 25 degrees lower and if there is a time range on the recipe, set for minimum time. In the beginning, just watched things very closely until we got a feel for how it baked. There seemed to be quite a few comments that lettering fairly quickly wore off the buttons. The lettering on ours is still all quite intact, no issue there. The oven heats quite quickly and we have not noticed the outside getting excessively hot. The right front corner seems to have a warmer spot, bakes hotter, noticeable mostly with pizza, just make sure to keep an eye on it and turn during the bake to brown evenly. It is easy to clean the inside; there is a tray at the bottom that you can pull out to dump crumbs or wash spills. I must say I am not thrilled with the stainless exterior. Shows water spots and spots from hands that are hard to wipe off. I am not experienced with stainless appliances...perhaps there is a cleaner that deals with water spits,etc....need to research.Ok, now to address the function that was our main reason for choosing this model....Pizza! We have been most pleased with this oven's performance of handling pizza. We have a local Papa Murphy's that sells take and bake pizzas. They come on a tough paper-like round tray...actually, I am not sure what the tray is made of.....that you put directly into oven with pizza. However, results with baking on that have been less than satisfactory in our opinion. The directions say to bake at 425. By experimenting, I found that setting to 400 degrees, bottom position with stone preheated, place tray with pizza on stone. After 7 min, I use a metal peel-like gadget, slide between the now somewhat crisped up pizza crust and the tray, loosen it from the tray and pull the tray out so the pizza finishes on bare stone for another 7 min, rotating as needed for even browning. Our favorite is a combination and this tastes every bit as good as going to pizza restaurant. I made my first sourdough pizza in the oven recently....also excellent with results. My berry crisps have turned out great, casseroles.We have since repaired our stove oven, but find for smaller things like desserts and the pizzas, our go-to is the Cuisinart countertop oven. We are very pleased with it. My experimenting with baking sourdough loaves in dutch oven in the Cuisinart less than successful. Pan too close to bottom elements resulting in burned bottoms, but not ready to throw in towel yet. I do have the large oven for that but would still like to figure out how to make the smaller oven work as well.The photos are of my homemade sourdough pizza.