I got re-introduced to an oven I had over a year ago and was impressed with for it's temperatures. It's a generic, off-the-rack GE electric range. It goes up to 550°F with the capability to calibrate up by another 35°F which brings it to a total of 585°F.
After barely an hour the bottom stone had a max temp of 645°F and the top stone showed a max of 585°F. Well, the dough I had was still geared towards the old Whirlpool and it didn't turn out too well in the GE. Too much browning, one bottom was almost black and the crust was overall way too crunchy.
Back to the drawing board, dough-wise. Or I have to lower the temps.