My convection oven is a GE Profile that has true European Convection,not for sure exactly what that means but the fan & heating work differently than American Convection.
It has regular bake, Convection Bake, and Convection Roast. I have no problems with batter flying with Convection Bake. It automatically lowers the temp by 25 degrees (if I put in 350, it heats to 325), but this option can also be disabled.
It takes about the same or a little longer for cakes to bake, especially when I have all 3 racks loaded. I believe that where the reduced time in baking comes from is the roast. I have read that the rules of thumb for a convection oven is to always cook 25 degrees lower than your normal temp, and that a roast will cook 25% faster.
I like my oven, I can load up all 3 racks and make 7 dozen cookies!