I love convection when it is available- cooks almost as fast as a microwave but browns like an oven. Tonight I did cornish game hen in a Jet stream oven- an electric device that cooks similar to convection. The skin was crispy and the meat was moist.
I don't have a convection oven now but I had a convection/microwave years ago and I quickly stopped using the microwave because convection produced regular-oven results only much faster.
As I understand it, convection ovens simply use a fan to circulate air for more even heat, so I don't know what problem anyone could have with it and it's always great to save a little time without sacrificing results.
I'll check back to see if my "knowledge" is obsolete. :-))
BTW, I made lots of different meats with great results, not to mention "fast" baked potatoes.
Convection is great, circulates the heat well! Generally the rule is, decrease the temperature of your oven 25 degrees F from what the recipe calls for, unless the recipe specifies that it is for a convection oven (most aren't for convection).