benefits to a convection oven/when to use?

we just got all new appliances in our kitchen... the oven we got is a duel fuel, so it is gas stovetop and electric oven. it has convection settings and while i've read posts saying it cooks more evenly or faster and how it automatically sets the temp lower... i'm still confused. why wouldn't the oven ALWAYS cook more evenly etc if it had the ability to do so?
i'm not sure when i should try the convection setting, as opposed to when it's not wise to? what's the whole point, i don't get it!

Re: benefits to a convection oven/when to use?

I am pretty sure there is a big fan in the back of the oven, and when its on convection that is what is on, and it blows the hot air around

I always use convection, never the regular setting

Re: benefits to a convection oven/when to use?

I use convection when i'm baking cakes/cupcakes and also when using a really large/deep pan. When I first got our oven I didn't know the difference but I read that a large pan can block heat in conventional oven (so you'd need to turn/shift the pan while cooking) and cause uneven cooking.

Also, if you are baking two different things on two racks use convection so the heat doesn't get trapped anywhere, the heat is blown around and distributed evenly so it will all cook the same whether on the top rack/bottom/back/front, etc.

I also find most things cook quicker when using convection.