Specialty, definitely. Except for infrequent "clean" cycles normal household ovens cannot safely sustain such temps. This is a BIG deal. Do your research. You're probably talking about special consideration of surrounding structures as well.

Are you planning to use it to make Pizza? If so, a dedicated Pizza oven is the way to go (although it does cost a lot).

There are threads on people disabling safety features and such to boost the temp but I am not aware of anyone getting great results for Pizza. The cavity simply is the wrong size for best performance.

I was looking for the higher temperatures to do pizza, tandori meats, etc. I am trying to avoid a "single purpose" oven, such as a pizza unit, since I do not have space for that and regular double wall ovens also.

I would like to think that in this day of vacuum insulation, and good ceramic foam insulation, that someone might see a market for this type of appliance.

I agree, it is annoying. There must be some insurance liability they are worried about.

By the way, a Pizza oven is not just for one thing. It is a general purpose thing where you can do everything from roasting a turkey, baking bread, Pizza of course, veggies, grilling meats over charcoal, deserts, etc. Of course, it requires baby sitting that normal oven does not. But it is far more flexible than people think.

And of course, the woodfired ones are a natural fireplace :).

We picked the Pizza oven before we looked at any other appliance. Being able to cook a Pizza in 2 minutes or less gives one many options to eat well and quick!

The thing is big though. Our unit is 53 inches round! They make smaller ones though but still take a lot of space....

BTW, there are a lot of outdoor products that do the job. And some are pretty cheap. Let me know if you want some pointers on them.

Many of the pizza ovens that I saw when I went looking had limited height, had rotating tables, etc. which made them of limited value for general use.

Which pizza oven did you choose for your kitchen?

We bought the Mugnaini. These things are hard to research as they are low volume. But I managed to cook and eat the food from a few and Mgnaini was the best of the bunch.

These ovens are the classic low dome cast ovens so there is no rotating mechanisms. You have to rotate the pizza yourself :). But the low dome here is important for cooking thin (Neopalitan style) Pizza. A lot of the other ones have higher dome which are fine for bread and thicker pizza.

BTW, the roof temp clocks at over 1000 degrees! The floor can also be in 700 to 800 degrees. You can see on the web page how much insulation you need to keep this inferno from cooking the surrounding. Even at peak temp, you can touch and hold your hand on the outside without burning your hand.

Unfortunatley, the ovens are made in Italy and with the horrible exchange rate, their high prices have gone even higher. And there is installation costs on top of that. As such, it is hard to get into them for much less than $5K. Ours will set us back close to 2X of that.

Here is a link that might be useful: Mugnaini Pizza Oven

I am looking for a dual electric wall oven that can be used at temperatures greater than 550F.

I don't believe that UL will certify a domestic oven that will run over 500 F. If you install a non-listed oven, your insurance company may withhold paying ANY claim you make, even if the oven is not involved. Yes, they can do that.

I would check with your insurance company before purchasing any such exotic oven. Remember, any claim, even if caused by a lightning strike or other act of God, can be refused by an insurance company if you violate the clauses of you policy. On the other hand, your company may not insist on a UL or similar listed appliance. You really need to check.

PS outdoor grills can go over 500 F easily. The best pizza in our area is from a restaurant that uses coal and cooks at 7-800 F.