Why does my local Dominoes suck so bad?

[Doc]

Physics?
What you described has nothing to do with efficiency. I dont dispute that you can get get a better pizza and a more even heat - but you gain no efficieny.
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I don't know enough about it to argue. I just know that it works.

Alton Brown however has wrote what almost comes out as a Doctoral Thesis on heat and applied physics in the kitchen. Good stuff, if you can understand it. I get the concepts... But get lost someplace along the way when it becomes to in depth. I just can't do math or calculus or stuff like that. All I can do is scratch my head and go "huh?" My brain is not wired that way. So I don't push my luck trying to understand it to much.

It's pretty much why I can't stand using electric stoves. Just not enough heat. Not enough of the right kind of heat. Same thing with gas stoves. But gas stoves are pretty nice all things considered. I am totally and completely in love with my wood burning cast iron stove, even if it takes some work to keep it running.

And as far as effinciency goes, heat is everything, as is how it is applied. A cake in an electric stove might take 20 to 30 minutes to bake. That's 20 to 30 minutes to lose all kinds of moisture and flavour as the heat slowly settles in to the food and makes it cook. With my stove, it has HOT radiant heat from all sides due to it's heavy several inch thick cast iron construction. That same cake in my oven will start to burn past the 10 minute mark. With such a short cooking time, more moisture is held in the cake, making it moist, chewy, and gooey. Pizza goes in and comes out in a minute or three. Cheese melts almost instantly. Crust is done in moments. Sauce goes from normal to volcanic. Cooks so quickly and effectively that it doesn't have time to turn soggy or spongy or droopy. Veggies flash cook so they stay crispy, crunchy, or chewy, as is the case with mushrooms. They don't have time to steam while sitting in the oven. So they don't wilt. Meats on the pizza will cook so bloody fast that they don't have time to turn greasy or runny. They hold their own moisture in, meaning the pizza is not so greasy gooey. And the meat is not dried out little pieces of tasteless crap. Bite in to it and juice runs everywhere in your mouth... But that juice is not on your pizza making it soggy and limp. Blech.

I have no idea how it works in detail. I just know how to make it work in practical use.