I just switched from a electric range to a gas range with a convection oven. I've heard the usual "reduce cooking time by 25%" and "reduce temperature by 25*F". Any other tips to cooking with a convection oven?
Many modern convection ovens actually adjust the time/temp down for you automatically. I suggest you consult the manual.
My parents' GE Profile (about 10 years old at this point), actually says to just enter the normal cook time and temperature and it will decrease it to account for the convection.
Best tip I can come up with for changing cooking appliances full stop is take a couple of old faithfuls, like a roast chicken and baked vegetables, a home made pizza dough, and simple bread/beer bread (and if you are inclined, a couple packet cakes) and put it through it's paces.
Reason is that if you cook some simple stuff that you've got experience with, you'll feel how the new one works differently quickly.
We've had a gas convection oven for almost 20 years now, and it is far better and faster than non-convection ovens. If done correctly, they also eliminate hot and cold spots in the oven.
It takes a bit of experimentation, but if you really enjoy cooking, once you get used to it you'll never want to go back.