Can I put a baking stone directly on the oven base?

My cooker has two ovens; the larger main oven with fan, and a smaller conventional oven.

I bake pumpernickel loaves in deep Pullman pans. I would far prefer to bake them in the small conventional oven without a drying fan, but if I put the pans on the lowest shelf position the top nearly touches the top heating elements -   not good.

The pans would fit fine if I used a baking stone placed directly on the floor of the oven, but some people advise that the base of the bread will burn as it's too near the bottom elements. I am wondering if this is in fact true as I used to have a professional bakery with deck ovens - the stone bases were directly over the lower heating elements (though obviously the design had factored that in, where it hasn't in my small domestic oven; and I could adjust the top and bottom heat which again, I can't in my domestic oven). 

Before I waste money on a baking stone that I can't use - can anyone share a positive experience of placing a stone directly on the oven base? Or could I place the stone on a trivet, again directly on the base of the oven?