I’m waiting for someone knowledgeable to answer.

Also, more energy efficient.

I use it exclusively so I am used to it. You can overcook if not used to it.

Cakes? Bread?

I really only use mine for fries, snacks, etc. Oh, and I used to use it for pizza, but now I have one of those Pizza Boxes.

Normal controls.

It’s like switching stoves. Hard to get used to.

See https://greengarageblog.org/9-pros-and-cons-of-convection-oven, they say bread doesn't rise well in a convection oven. Also, recipes may need to be adjusted.

Particularly for baking.

You can generally reduce the recommended temp for a dish by 25 degrees, when using convection.

Though on my gas range, when I was doing pizza, I'd preheat to 550 without the fan on, and then when the oven and pizza stone were hot, I'd crank on the fan.

causing most items to cook faster and more evenly.

Especially used in baking for commercial kitchens... recipes often use a bit more liquid ingredients (for muffins, cakes, etc) simply because while faster, convection baking can also dry out the product.

They also save on energy used.

I purchased a convection only baking oven for making muffins for the cat and dog rescue I volunteer for... we sell the muffins to raise money for the operation and to pay vet bills, etc.

Some of these sort of ovens can run 10s of thousands of dollars... mine is one of the smallest and I still spent $350 for it (used).

food cooks more evenly.

As a general rule set temp 25F lower than your normal setting.

I use it for pizza, fries, biscuits, some types of cookies, frittatas, chicken, fish, garlic bread, cheese toast and most frozen foods. It makes the topping on my Mac and Cheese casserole crispy, and caramelizes the BBQ sauce on Baby Back Ribs. The convection setting also those big, fluted tortillas nice and crisp for use as the 'bowls' in Mexican dips and salads. And try it to make Crispy Baked Quesadillas, baked French Toast, lots more yummy stuff.

It circulates the heat and cooks faster.
Needs less time. Check for doneness sooner.