The Brissago is one of the few ovens that runs on wood and gas, and the choice changes more about your evenings than the spec sheet suggests.
Wood reaches 450 C and gives the char that defines Neapolitan pizza. It asks for twenty minutes of preheating and your attention.
Gas is ready in ten minutes and holds temperature without tending. Weeknight fuel.
Cooking most weekends for a crowd, take wood. Wanting pizza on a Tuesday, take gas. The dual-fuel model refuses the choice.
