My Sears range has both a conventional oven and a convection oven; each has its own button to set which type of cooking you wish to use. This is the first time I've ever owned a convection oven. I see a BIG difference in how things cook. There are two different ways to compensate when using the convection oven......
1) Use a lower heat setting and cook the same amount of time as you would in the conventional oven
2) Use the same temperature as you would in the conventional oven but cook less time.
Here is just one example which explains why I LOVE my convection oven........My recipe for Parmesan Crusted Tilapia (you will find the recipe on the Hellman's mayo jar for chicken but I use Tilapia) calls for the oven to be set at 425 degrees and cook for 20 minutes. This works fine but the bread crumbs on top become a bit too brown, sometimes burned on the edges, in order to cook the tilapia completely. For this recipe, using the convection oven, I set the temperature at 350 degrees and cook the fish for 20 minutes. The tilapia is cooked through perfectly and the bread crumbs topping is always perfectly golden brown. YUM!
The tilapia cooks exactly the same in either the conventional oven or the convection BUT....the bread crumbs topping is much better using the convection setting at a lower temperature.
Here is the recipe I am referring to......
Parmesan Crusted Chicken Recipe