Re: New Ooni Koda 24’’

What’s the recovery time between pies? I’m asking because a bunch of people in the catering business use Oonis and from what I’ve heard, there were problems.

That, to me, would be more important than all the gadgets they installed, which will certainly attract the hip Tech crowd in Silicon Valley.

There’s no third burner underneath the stone. A 20mm stone, and my guess is cordierite, is rather flimsy for an oven that claims to go up to 950°F.

How good is the insulation? In the 16 version, it was non-existent. You could cook an egg on the top while your pie was baking below.

The 24 version just seems to me as a recycled 16 version with a little bit more tech added to it.

Hard pass.