If you have used an oven you will most likely know that on a conventional oven one without a fan then the top of the oven will be at a higher temperature than the bottom.
Heat rises so this will make the oven different temperatures from the bottom of the oven but beware if you have an element that runs inside the bottom of the cooker it could burn the bases of any food if you were to put food directly above the element.
Usually you will find the middle of the oven is the most consistent and even in temperature but if you need to speed up or slow down the cooking you could move up to the top for more heat or lower it to slow down the cooking this is a skill you will gain a you use your oven more.
Fan assisted ovens create a more even cavity temperature by moving the warm air around the oven, but if you have to many shelves filled with plates and pots etc will restrict the air flow around the cavity and may cause cooler areas inside the oven. Air flow is important the temperature within the cavity and this should always be considered when loading the oven.
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