BW has a "convection" oven, also She rarely thinks to turn on the fan, so normally uses it as a conventional oven. I bake bread in it, and have used it both ways. Can't tell any difference, except that cooking time is slightly reduced.
That being said, the term "convection oven" is a pet peeve of mine. Convection occurs when a heated volume of gas rises, and an equal volume of cooler gas falls and replaces it. So kong as heat is added to the system, those convection currents continue.
That is precisely what occurs in a conventinal oven.
The so-called "convection oven" uses a fan to force air circulation. That is properly called a forced air system, not a convection system.
Off my soapbox now.