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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Your oven mainly uses the bottom heating element. The top is the broiler and only comes on when set to broil
The bottom of the oven will have cooler air on average but will also be exposed to direct heat from the heating element so you’ll cook the bottom faster than the top. You can burn the bottom, barely cook the top, and leave the middle raw on thick things
The top of the oven will have hotter air but is protected from the heating element. This gives you the predictable cooking of just hot air and not needing to adjust for the cycling of the heating element and it’s power
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