We only have the convection oven in the RV - same for the last few coaches.
When convection backing, when possible, we use cooking dishes that can fully rotate in the oven. Like Dave, we also leave the glass plate in and use the metal riser rack. Works great!
Sometimes though, we have a long pan in there that will not rotate. For those, we add the metal rack the spans the width of the oven at about the mid-point, vertically. We usually do rotate the cooking dish one or more times during cooking when the dish cannot rotate on it's own.
Many times, I've reheated leftover friend food (chicken tenders, pizza, French fries, onion rings etc. using convection. I generally use the wide metal rack and put the food right on the rack so the hot air can flow around the food. The exception is pizza. When cooking or reheating that, I use a round pizza pan with holes in it and set it on the metal riser rack and let it spin.
For baked goods such as cookies, muffins, biscuits and similar, we ALWAYS check for doneness on the short end of the recommended cooking time and it's usually done then. For casseroles and such, it seems to ALWAYS take way longer than package or recipe directions. I generally plan for 90 to 120 minutes of cooking time for that sort of thing.
Bear in mind also that while these new ovens are not Apollo Half Time ovens, they can combo cook. Just yesterday, for a potluck casserole for the Indiana rally, Nancy had limited time for prep/cook, so she combo cooked where the oven alternates using microwaves with convection cooking. Worked great - 20 minutes she said!
Don't fear the induction and convection appliances - they're great, you just need to embrace them.
Thanks Anita and others for sharing your cooking stories.