I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest to the final temperature, you cook at say 2 minutes on, then rest for 2 minutes, then 2 minutes on again, then rest for 2 minutes and so on, until you reach the final temperature.   Apparently this promotes more even cooking, as the meat has a chance to reach internal equilibrium during the cooking process as opposed to just at the end. Has anybody tried this approach and will interval cooking actually promote a notable difference assuming the meat is rested for the same amount of time at the end using a regular cooking method? 
Some convection ovens have the ability to turn off the fan -- if yours has one, that would be recommended.  One of the big issues is that the cooking time changes based on the surface area of the item being cooked -- so if you have a thin cake, such as a jelly roll (baked thin, then rolled up), your cooking time will be dramatically reduced ... but it doesn't help with large cakes -- you'll just end up with the top browing faster than the middle sets.  In general, the recommendation for convection ovens is to lower the temperature by about 25F / 15C (some newer ones with digital controls will do this automatically), but some people report problems with cakes being overly dense; I've heard different theories (eg, bernoulli effect lowering the pressure in the oven, causing the air bubbles to come out of the batter).  Adding a tight covering of aluminium foil might help this, but it will cause other issues (eg, steaming the top).  Another recommendation I've seen for baking in a convection oven is to make sure that your oven has had sufficient time to pre-heat, then when putting in your baked goods, turn the oven off, and leave if off for 3-5 minutes before turning it back on.  (this is typically to solve problems with baked goods appearing lopsided, as the fan's blowing so hard it's moving the batter around significantly). 