Yes, it does and I always use it.
Have a friend who says it splatters things around however my oven is a micro/convection combination with no spinning, and is pyrolitic -which means I turn on a button and it cleans itself -best invention ever brought out!
AND it works so well.
You set the oven to about 20° less with fan forced, so it must save money.
Yes, Vee, they are very pricey in the German ones! But SO worth it -when you get to be a senior, it is easier to afford pricey things as not so much to spend money on! just been out shopping and buy all sorts of food I dont need -hence i buy online so i normally dont go near a shop!
My very original big Simpson Oven (1973) had Catalytic walls. So every time it was used, it 'burned', so to speak, ANY 'gunk' within it. Once there was a layer of fine ash on base, got vacuum cleaner nozzle on the job, & 'hoovered' it all up! Took about 2 minutes, for thoroughness!
Refurbished Kitchen 2012, & my dear old oven went to recyclers! It had served me well for nigh on 40 years! It was 'sad' losing it, as I'd looked after it very well, indeed! Ah, progress (?)!
I used to work in Customer Service for a well-known whitegoods company. One lady rang to express her disappointment at her brand new fan-forced oven. She was a champion Fruit Cake cook and had won numerous prizes at the Royal Easter Show in Sydney, however her cakes didn't turn out right with the fan-forced oven....
I don't think it dries it out. At least that hasn't been my experience, donjo. If in doubt, you could try cooking your food with foil atop for most of its time in the oven. I do this to prevent it burning if I'm cooking for a while.
My oven is fan forced and also has a self cleaning function which is great. I just have to wipe round the walls, top and base with a damp cloth after cooking. Not being the greatest housewife in the world (life's too short to spend it cleaning) it suits me down to the ground.
I've never used the conventional setting on my oven. I love fan forced. Just remember to lower the temperature 20° when following a recipe and you'll be fine. Haven't had a failure in 36 years and it's a simple oven to use.
We'd had our self cleaning oven since we moved into our brand new house in early June, '79. Then a long time ago, the thermostat 'went' in the back of the oven, & we haven't had it replaced yet. I just cook on 2 hot plates, on top of the stove,
& use the microwave oven for most pastas, & the veggies. Once I made a 1 & 1/2 minute chocolate cake in a mug, in it, for my other 1/2's birthday!!!