When I purchased a new oven a few years ago, I used a trick I learned from Kate McDermott (Art of the Pie): Preheat the oven to 325 F; take a loaf of inexpensive white bread (from the market - the spongy, airy kind), and lay the slices on the oven rack in the center position. Close the oven door and set the timer for 25 minutes. When the timer goes off, check the bread - it may need a few more minutes to be "toasted". Now remove the rack, with the bread slices on it, and look at what you have. If the slices show some variation in color, there may be "hot spots" in the oven - I learned that the back left corner of my oven is the hottest place, and I use that bit of information when baking.

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