I've had ovens with the convection fan option for years, but haven't used it that much. I've started to more so now with my Wolf wall oven, but am not clear on whether to reduce the temp in a given recipe or not. I thought I read that with the convection fan on, you should lower the oven temp 25 degrees from what the recipe states. However, my results have been all over the map - it seems that some recipes do better with the convection fan on and the temp reduced by 25 degrees and others don't. Curious about others' experiences.