Convection oven vs. traditional oven

Recently I got this email from my sister-in-law: Do you see a benefit to using a convection oven vs. a traditional oven?  I understand that the convection oven distributes the heat more evenly, and there is a cost benefit because it cooks faster saving some electricity. With better oven design and manufacture is that even a thing still? – Juliana

Double Stack, Standard Depth Electric Convection Oven's unique heat recovery system recirculates heated air while saving energy and reducing operating costs. 50/50 independent stainless steel doors with double pane windows open a full 180° for easy access. Interior light. Oven cool switch for rapid cool down. Available in 208V or 240V, 1 or 3 phase. 12,500 watts per oven. 29Wx20H oven interior. 8H stainless legs.

Vulcan VC5ED Single Deck Electric Standard Depth Convection Oven with Solid State Controls 208 Volt | Stainless Steel/Porcelain

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