ConvectionI am a professional Pastry Chef who has also held Sous Chef positions in Major Hotel Chain properties. The convection oven has a fan for the purpose of browning. A conventional oven uses radiant heat (no fan) and is best for general baking. I use a convection oven for baking things like puff pastries and browning. I also have found it useful for drying things - at a very low heat. But if you want to bake cake, cookies, and tarts, pies, etc. There is really no exact conversion for success. Some tools and methods are used just because they work to produce the desired result. If you can turn the fan off in the convection oven, then it will perform as a conventional oven.
Hope this helps!