From what I can tell, you want an oven that’s 220 (often also 208 for older east coast homes) and not 110. Look at maximum temperature instead of BTUs - some are 500 or 550. Also, more important in an oven is how well it maintains the temperature it’s set at.

btu is for gas. wattage is for electric. too low and it takes forever to get to temp. maintaining temp doesn't take much. also look at broiler power.

the broiler shows 14k btu (4102W)....does that mean something to you?

My broiler is ceramic and rated at 15k btu and stats it goes up to 1850f, so that's pretty standard. Not sure about oven, mine states at 30k btu and I assume that's at 500f. I would prob never cook anything at 500f unless I do fresh pizza. To be clear, my oven is gas, not electric as many are.

There is the technical meaning and the practical meaning. The technical meaning is that the BTU (British Thermal Unit) is a measure of energy. This is a "customary" unit of measure in the British system of units, now ironically mainly used in the USA. One BTU is the heat required to raise one pound of water one degree Fahrenheit. Unfortunately, the BTUs being quoted for ovens (and furnaces) should actually be written BTUh, meaing BTU per hour. This is a measure of power flow rate. In one hour the stated BTU value is the amount of heat generated into the oven cavity and into the food being heated.

BTUh has a fixed relationship to the metric system energy flow rate of watts (joules per second). 1 watt equals 3.4 BTUh (approximately). Similarly, a BTU has a fixed relationship to a watt-second (joule). As noted above, electrical stuff (which has been metric since almost its inception) is described using metric units of measure, and gas and oil heating have tended to retain the customary units widely used by plumbing and HVAC trades.

The best way to find the practical meaning is to have forum members relate whether their particular wattage or BTUh specified ovens work well or not. Even an empty oven has a lot of thermal mass in the side walls and racks, so it will take a while to heat them from 70F to 500F with limited gas or electric heat flow. And the particularly inefficient aesthetic practice of burying the main oven heater under an oven floor panel can slow heating rate relative to an exposed heating element directly heating the oven air. Convection ovens with heaters internal to the rear-wall but exposed to the convection air path can improve heat-up time.

BTUs only tells you how fast an oven heats up. That's largely immaterial. Once an oven is heated, maintaining that temperature takes much less energy. (Similarly, to get a car up to highway speed takes a lot of power, but to maintain that speed takes very little. A 3,000-pound car requires only 15 to 20 horsepower to maintain 60 MPH highway cruising speed.)

What counts is the maximum temperature of the oven.

Too technical for me I just want to know if the oven will go to 500 degrees to cook my pizza and hold that heat.

Fulgor Milano range can go as high as 550 F. You can cook your pizza.