I have electric, but prefer convection for roasting to using it for baking. For a lot of baked goods it can be too drying or hurry things along too much, but it helps meat roast faster with a better 'crust' (not sure if you'd call it that on meat), and stay moister.

rhome410 has said something I've suspected about my Wolf AG's convection fan for baking. I've only baked a handful of times since we got the range, and used the convection for baking once or twice perhaps. I don't recall thinking it did much for the baked goods. I do need to experiment more before forming a real opinion about that I suppose.

I use it for roasting a whole chicken all the time, and used it when I cooked a 21 lb turkey last Thanksgiving. Works wonderfully for roasting.

I'll use it sometimes to cook frozen french fries, to speed them along. You have to watch them carefully though, and stir them around fairly often, as the ones along the pans edges burn before the ones in the middle even begin to brown or crisp up.