Yorkshire puddings in a fan assisted oven
I've always done them on the top shelf - leaving enough room for them to rise, if you use small tins.

I started before we had fan ovens &amp; never changed the method when they were introduced.

The 'golden rule' has always been "as hot as you can get it", though you have to open the door at some point to pour the batter, so that also becomes, "as fast as you can do it [without burning yourself]". 

I'm pretty sure this is going to be similar to many many other 'old but simple' recipes - there are no two people do it quite the same.