The difference between a convection oven and a traditional (radial or thermal) oven is that the convection oven has the added bonus of a fan. The fan has two major advantages: It circulates the hot air resulting in more even cooking, browning, and crisping, and in doing so, also shortens cooking times by about 25%.
Even browning also helps seal meats, resulting in a juicier product. Your food will look and taste better, will be more moist, and you will get out of the kitchen sooner.
For traditional recipes, cooking time is generally 25% less when cooking an uncovered recipe. Start checking for doneness about 3/4 of the way through the recommended cooking time.