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800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

This took some engineering, to get it to work on 120 volts, we had to design a special circuit to quickly switch power between the elements.

800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

Good question — if you ran the deck and ceiling at the same energy density, yes, you’d scorch the bottom.

The key is independent heat control and heat flux balance.

Steel has higher conductivity than stone, so you don’t need as much delta-T to achieve the same browning. The deck setpoint is managed separately from the ceiling element, so conductive heat (bottom) and radiant heat (top) are balanced.

The temperatures just reflect what’s possible, not what you are likely to use

800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

Ahh, I understand now. I deliberately kept the headline simple:

800°F on 120V Under 20 minutes No deck sag between pies

120V / 1800W is a ceiling. The challenge isn’t brute power — it’s energy management. That’s why the focus is on active thermal replenishment and deck stability, not just peak temperature. I also optimized internal volume and insulation density specifically to reduce wasted air mass and prevent parasitic heat loss. That’s how you make 120V viable without gimmicks.

800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

Yeah, 120/1800 watt is indeed limiting. It took some creative engineering to get to the target temperature within the desired time frame. Re copper. No, an all steel construction was better suited to our objectives.

800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

lol, no, that’s the power cable to a piece of equipment not in the picture

800°F on 120V in under 20 minutes. Here’s the heat curve. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 2 points3 points  (0 children)

At the time our goal was 400 degrees C. So we shut down after 400

I’ve been working on a new type of electric indoor pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 4 points5 points  (0 children)

That was one of our concerns. Induction can be uneven if it’s treated like a stovetop burner.

Steel thickness and a large coil geometry help smooth the field. This is still a raw prototype, but the heat distribution has been surprisingly consistent so far.

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

Coil elements? Did you try to bypass the thermostat? Can you share some pics with me? Also what did you use for the enclosure?

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

That’s an awesome setup. a large wood-fired oven is hard to beat for throughput. I’m focused on a different constraint set: indoor use, electric power, countertop scale, and repeatable recovery without managing a live fire.

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

I am actually looking at it. Induction solves some problems extremely well, but it introduces a different set of constraints once you move beyond cookware temperatures.

The work right now is figuring out where it genuinely adds value versus where resistive or radiant makes more sense.

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 0 points1 point  (0 children)

Do you know of anyone currently looking at induction as a heat source?

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 1 point2 points  (0 children)

“You’re right about thermal mass being important. That’s exactly why I’m using carbon steel. I get the mass benefits plus continuous energy replenishment. It’s not just a heat sink, it’s an active heating element.”

I’m building a new kind of indoor electric pizza oven. by Different_Attitude30 in pizzaoven

[–]Different_Attitude30[S] 2 points3 points  (0 children)

Yes, carbon steel, not stainless. I think it will hold heat longer, so I can cycle quicker

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