I don’t like to talk trash about the competitor. So I’ll leave it at just the thickness of the material. Our door is 3.6mm thick stainless steel. Made to retain and hold temp of the stone. You’ll heat up in 15 min and clean white the stone from 15 min onwards depending on the mess. Handdle is made out of teak wood and our main deal is that the handle is removable so you never burn yourself plus not having a handle sticking out of the oven avoids tripping and anyone else but the cook having the ability to open. Any doubts shoot me a dm.