Convection oven vs gas oven?

Hi everyone, I have just discovered a revelation that will change your macarons forever. My oven is a convection oven, but for some reason you have to press a button on the oven for it to actually spread the air around the oven evenly. So all this time, I have been using the regular setting, which is most likely similar to the gas-powered ovens. A friend pointed out to me that the macarons I made at home were not as fluffy as the ones I made at work, which has a convection oven. The insides seemed to be too moist, like undercooked. However I use the same recipe at work, and they turn out with fluffy insides. Here is a few comparison pictures.

This one is too moist inside, baked in nonconvection.        

These are perfect, baked in convection.

Same recipe, different results. All due to a button on my oven. I thought that having a convection oven meant pressing "bake" would automatically make it convection. Maybe it was due to the fact that I didn't exactly know what convection means. Basically, a convection oven has a fan in the back, and the heat is more evenly distributed than a gas oven. In a gas oven, the heat either comes from the bottom or top, making the heat uneven.

So if you have a convection oven, it would be easier to bake better macarons. :3 Good luck to you all~