I’m almost embarrassed to say this but apparently not too embarrassed to ask for help. LOL. 
My electric range (wish I had gas, but…) also has convection oven settings. I’ll be honest, I’ve had it for a couple of years and completely forgot it had this feature and I’ve NEVER used it.
From what I understand, convection is best for crisping, roasting…not good for more delicate baking items like cakes, soufflés, etc.
I roast a lot of vegetables. Tips to using convection for this?
I like to use a store prepared panko chicken breast for quick meals. Tips for using convection with this?
From what I’ve seen some recommendations include:
- lower oven 25 degrees.
- use low sided bakeware
What else should I know? I don’t have an air fryer so can’t transfer that type of cooking to convection.
What is is good for and NOT good for? Or are combo ranges - regular and convection - is the convection not that much of a game changer?
I cook and bake a lot! How did I not really realize I had this option!!!?
I use my convection oven exclusively! Never use the “normal” bake because the convection circulates the air more evenly around the oven and things cook faster. I use the same temperature but take off 10-15% of the cooking time off recipes.
Baking is a bit trickier and I tend to check things more frequently.
There is an adjustment period to learning your oven.
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Like @abasket I use my convection settings almost exclusively. My oven has several convection settings that changes the combination of heating elements and fans that are used. I use them interchangeably but I am not a baker so the preciseness I require is a bit less important.
I do know that some convection ovens automatically reduce the set temperature so you don’t have to. Mine doesn’t and I don’t reduce the temp. I do set the timer for less time than the recipe may state (but to be honest I only use recipes as broad guidelines).
I’ve had my oven for almost 18 years and can’t even remember not having one. When the time comes I’ll definitely get another convection oven.
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I, too, only use convection. It’s perfect for baking and everything else. I’m really not sure what it’s not best for because once I saw how it baked and roasted I never went back. We have two convention ovens plus a convection microwave in the AZ house, and we bought a convection oven with an air fryer feature for the cabin. Each oven auto sets the temp to 25 degrees lower than the recipe-listed temp I enter, so I don’t have to adjust.
@abasket, if you still have the manual for your oven, you should check to see if it auto-adjusts and any other features your particular model has. I’m betting that once you see the results from any recipe, you won’t go back.
ETA: I bake most breads enclosed in a dutch oven. For that, I didn’t think it mattered whether the oven was on convection or normal, but I was surprised that convection produced more spring than the normal setting, so the air circulation matters even when the food is not exposed. That’s when I decided to use convection for all.
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Checking the manual is a good idea! 
Thank you, I’m learning so much!