Convection Oven

I renovated my kitchen recently and now have an oven with a convection setting. How do I convert baking recipes for use in a convection oven?

Convection is great for recipes that need to puff a lot like a soufflé or sponge cake, bad for heavy textured cakes like a pound cake (they crack unevenly), and murder on delicate things such as cheesecake or baked custard.  Try reading the instruction manual that came with the stove – it will have the most accurate information on the type of stove you have.