In the very first picture, the red-hot Calrod is not drawn correctly. It only shows one continuous coil, not the two in reality. These early 50s Calrods gave much less even heating than the units with the two coils wound side-by-side.
The Calrod oven units with the "evenizer" over them were not good. Open coil bake elements had an evenizer over them to prevent the direct infra-red radiation from burning the food and to protect the open coils. There was no need for an evenizer with Calrod bake elements, GE found out that the evenizer over a Calrod caused poor baking results because the mass of the Calrod bake element was much greater than that of open coils so it held heat longer when it cycled off. That plus the extra heat held in the evenizer above it produced temperature stability problems (overshoot) and over browning on the bottoms of baked things. The element did not need the wiggles as pictured, which put too much heat under the food, just a nice straight line following the sides of the oven.
Deepwells: GE had them. When pressure cookers became popular, GE had EKCO make one for their deepwell. It even says Hi Speed Calrod on the knob that opens the lid. GE discontinued deepwells before Hotpoint, Westinghouse and Frigidaire. Because of the elimination of the deepwell, GE was able to offer the narrower, full height companion oven or storage compartment before other brands that kept the provision for the deepwell. I personally like the wider, but less tall companion oven but that's me. Frigidaire offered Mirro-Matic pressure cookers for their deepwells. Prestline ranges offered a Presto pressure cooker for their deepwell.
Factoid: Frigidaire never offered the wide master oven in their GM-built 40" ranges, unlike other major electric range manufacturers. Most of them, certainly by the time they squared up the corners, went with a wide master oven, but not Frigidaire.