why do some recipes tell you to use the top third of the oven, and how much of a difference does it really make?
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No recipe writer can possibly know the type of oven you have and how the air temperature might be distributed inside. Is your oven 20 degrees hotter at the top? 40? Zero? The writer doesn’t know and very likely didn’t use the same oven as yours when coming up with the recipe.
So it’s not about temperature distribution. It’s just not.
What it IS about is the baked item and its final intended appearance and texture. If your item has a crispy top, it goes toward the top of the oven, where reflected heat from the metal ceiling will cause more browning and crisping–things like oven fries or breaded meats. Items that must NOT have a crispy top–like cheesecake–should be baked toward the bottom of the oven. The second most common cause of a cracked cheesecake, after baking too long, is baking too high. Cookies, pastries, and breads can migrate as needed but generally do best in the lower half.
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