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I'm also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don't see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I'd think it makes it more of a problem. Isn't it the conduction through the food that the determining factor?
Not saying you're wrong, just that I didn't get it
It doesn't work. Too much heat on the outside, but not enough time for that heat to get to the inside of an even slightly thick cut, especially if it's frozen. Phase changes take a lot more energy to cross than simply heating through the same temperature change. That's also why those fake ice cube things that aren't water (stone, metal, etc.) really suck at actually chilling a drink as well as plain old ice.
That's how I see it
It's just a faster way to cook, because the moisture which is basically the cold, is removed from the air. Plus the super hot air is circulated around the food.
I will say I don't know the entire science around it, but it completely works just fine and I use my sous vide and air fryer constantly.