Comparison · 2 picks
Ooni Koda 2 vs Koda 16: Which Should You Buy? (2026)
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These two ovens are often framed as old versus new, but that is misleading: both are current models Ooni sells side by side. The Koda 2 is the second-generation 14 inch oven that replaced the Koda 12, with a newer G2 burner and a thicker stone. The Koda 16 is the long-running 16 inch oven, still on sale because nothing in the compact range matches its cooking-floor width. So the real decision is not about technology, it is about the size of pizza you cook and the space you have for the oven.
The facts below are drawn from Ooni's own specifications and independent comparison testing rather than first-hand impressions, and the linked prices update automatically so you can see the current gap between them.
At a glance
All 2 options side by side.
 Ooni Koda 2 |  Ooni Koda 16 | |
|---|---|---|
| Price | See price | See price |
| Best for | The efficient, portable everyday oven. | The family-size workhorse. |
| Review | Read review → | Read review → |
| Buy |
The picks in detail
Ooni Ooni Koda 2
Bottom line. The efficient, portable everyday oven. 14 inch pizzas, around 16 kg, and a G2 burner that recovers heat fast and sips gas. Best for smaller patios and anyone who stores the oven between uses. Budget for an infrared thermometer, as there is no built-in gauge.
Pros
- Compact 16 kg body with a larger 14 inch stone than the Koda 12 it replaces
- G2 tapered-flame burner claims far more even stone temperatures and faster stone recovery between pizzas
- 50% thicker stone than the outgoing Koda 12 for better heat retention
- More gas-efficient than the Koda 16 in independent comparison testing
- Simple dial ignition - no chimney, pellets or fire management
Cons
- One prominent lab test found top heat outpacing the stone, giving dark tops and pale bases until technique is dialled in
- Control dial has no temperature markings, so an infrared thermometer is near-essential
- No built-in thermometer
- Propane only - no multi-fuel option
Ooni Ooni Koda 16
Bottom line. The family-size workhorse. A 16 inch stone and wide L-flame mouth take big pizzas, cast-iron pans and roasts, but at 18.2 kg it wants a fixed home and uses noticeably more gas per pizza. Best if you cook for a crowd and have the space to leave it set up.
Pros
- Wide 16 inch stone takes family-size pizzas, cast-iron pans and roasts
- L-shaped burner needs only a turn or two per pizza for even colouring
- Simple dial ignition with no fire management, ash or pellets
- Wide mouth makes launching and turning easier than 12 inch ovens
- Long track record with consistently strong expert reviews
Cons
- Large footprint and 18.2 kg weight - portable in name, but realistically a stay-put oven
- No built-in thermometer; an infrared gun is near-essential
- Exposed flame can blow out in gusty conditions
- Uses noticeably more gas than the newer G2-burner Koda 2 generation
Koda 2 or Koda 16: the deciding factors
The clearest way to choose is by pizza size and space. If a 14 inch pizza is plenty and your patio is small or the oven has to be stored between uses, the Koda 2 is the better fit: it is lighter, has a smaller footprint and, thanks to the G2 burner, uses close to half the propane of the Koda 16 over the same run of pizzas. If you regularly want 16 inch, feed-a-crowd pizzas, or you like the wide mouth for launching and for cooking in cast-iron pans, the Koda 16's larger floor earns its extra bulk.
Running cost and permanence are the tie-breakers. The Koda 16 is thirstier and heavy enough that most owners leave it in one place, so it suits a settled outdoor kitchen. The Koda 2 is the more flexible everyday oven for a typical UK garden. Neither has a built-in thermometer, so factor an inexpensive infrared thermometer into either purchase.