Welcome to the forum!
It seems that just about everything anymore doesn't have a booklet, or if they do, it's got a minimal amount of info in it, and the just tell you to "go to their website"! It is really annoying, buy unfortunately, is the way of life anymore.
I got a countertop convection oven back in '77, before too many people knew what they were, except in commercial settings. I liked it so much that I had to get one, when I built my kitchen, in '83, and I got the only restaurant range available then - the home ranges hadn't started with them yet! I got one full size convection, and a half size regular - back then, it was one or the other.
You're lucky to be able to shut the convection off, and choose, as it isn't always the best for everything. Here's what I can tell you works best for various things, from my experience.
Yeast breads are what got me hooked on the CO! Most of them bake great on conv, but the best thing to do is reduce the temp to 300° - most loaves bake in about the same amount of time this way, or maybe 5 minutes less. Some of these ovens, from what I hear, are "smart", and you just punch in "yeast bread", but I don't know if they would do enough thinking. Narrow baguettes, FI, like a little hotter, at less time. But you figure out things like that, eventually.
For baking cookies, the convection is great for crispy cookies, and things like shortbread, that is totally dry. When I used to bake a lot of holiday cookies, I could put 3 full sheets in the CO at a time (you need help, for this, believe me!), at 325° (300° for shortbread types, 18-20 min) and get perfect cookies in 10-12 min, as a rule.
However, moist, or chewy cookies do better w/o the convection - it dried them out too much, and some ended up with a leathery chew to them.
Quick breads also do better in the regular oven. What happens with those, as well as cakes, and similar things, is that the batter in contact with the pan gets a crust quickly - even when temp was reduced way down to 275° - and since it has crust, the center bulges up, instead of rising evenly.
Pizza, and similar things baked on stones, at high temps, are also better in regular mode, IMO.
The convection is great for casseroles, where you want a crust. For thick ones, that need heated to the center, maybe reduce the heat to 325°. Otherwise, watch the top, usually for the browning of the cheese.
I'll let someone else chime in about meats, and much about them in in air fryers is basically the same - simply small convection ovens. That full sized oven was great the one time I baked a suckling pig in it!
You'll get used to it quickly, and get hooked on it, I'm sure! You are lucky, as I said, that you can shut off the convection mode, and bake in normal mode, for things where you'll find that's better. Good luck with it!
I forgot to ask - what did you mean by the smooth bottom pot? They actually have specifics on how smooth the pots need to be for your cooktop?