I have a wolf countertop convection oven
I only turn the convection on when I am using multiple racks or using a bigger pan.
The theory is that heat circulates evenly in this mode, because of uniform air movement
The heat also cycles on and off to maintain the temperature resulting in evenly browned food but the temp has to be lowered by 25 degrees and the cooking time shortened by 10-20 min.
Hope this helps
