The product advertises precise temperature control. Its sole form of temperature control is the ability to adjust the flame. Doesn't really qualify as precise ( or temperature control at all) and , like a lot of these smaller ovens, it tends to overheat and is difficult to make multiple pizzas. Not worth paying the premium over the Roccbox model. Read more

When the larger Dome first came out several years ago, I said to myself, self: I really want that. But it was really expensive and so I held off. Glad I did. Although I would want a larger oven for baking bread and other things some day, the Dome needs an update. In the meantime, the Arc is perfect. Or almost perfect. Size wise, I did a lot of research between this and the larger XL. I have been making pizza for a very long time now using different methods over the years because actual home pizza ovens like the Arc and its competitors just didn't exist. A lot of people will say you should just go for the XL because it gives you more room to recover from flawed launches (the part where the pizza very quickly slides off the peel and into the oven). Since I've been doing this long enough, most recently on my gas BBQ with a very very thick stone, but still a shallow working depth, I wasn't going to have a problem with launching. There are a few things I will point out that need improvement. 1) Lighting the Arc is a finicky operation. I've made over 10 pizzas so far and lighting the oven is annoying, usually it takes several shots. 2) The control knob has a very loose, kind of a cheap feel to it. 3) The temperature display automatically turns off too soon, I would have preferred that it didn't turn off automatically. 4) Cleaning is a bit of a pain because of the short opening height (I like to wipe out any residual burnt flour with a damp paper towel before each use). 5) My next oven (possibly a Dome) will be wider....much wider. About the "wider" comment: The problem with the narrowness of these ovens (and the XL would have this problem too) is that you can't get the pizza far enough away from the flame. So as you are baking the pizza, and rotating it, no matter what, the edges of the pizza will bake faster than the center. You can mitigate by turning the temp down before launching a pizza and/or shielding the pizza from the flame with your turning peel but there's only so much you can do with those techniques. What you really want is to get the flame further away from the pizza and that just can't be done on an oven in this class (whether that's the Arc, Arc XL, or any other brand in this class). With all the above said, my pizzas have been fantastic and I've been making 1 or 2 every single week since I got the oven (which was just over a month ago). Read more