I agree–browning is a definite plus. Some convection ovens (like mine) automatically adjust the temperature setting by 25 degrees, too.
Almost everything gets the convection setting at our house, except on occasion when I don’t want a dish to brown.
The drawback of convection for me: the inside of my oven window needs more frequent cleaning because a fan essentially blows across the food. I am getting used to it, though.
