Basically they differ for the propagation of heat, the static mode is the most similar to that of ancient furnaces. The electrical resistances allow the oven to heat up and the food cooks by irradiation.  The parts of food placed close to the heat sources will cook first, but still in static mode the oven heats slowly, allowing you to manage an optimal cooking of the inside of our dishes.
The ventilated mode has subsequently spread thanks to the introduction of electric ovens, in which a fan spreads heat evenly, shortening cooking times, more suitable for dishes that should have a crust on the surface and the soft interior.
Cooking in static mode is slower and is recommended for leavened products that require a less aggressive cooking and allows bread, pizzas (even with alternative flours) and cakes to continue to grow and simultaneously cook the inside. 

If you choose to use the oven in ventilated mode, however, the cooking is faster because the air flow tends to dry the surface of the food, quickly creating a crispy crust and leaving the inside moist and soft. You can then choose for baked pasta, for roasts, baked fish, grilled vegetables and sweets with a tender heart.
Lowering or raising the temperature is not the only thing possible when you have an oven that does not provide the cooking mode we need. To bake for example a leavened with the ventilated mode trying to get the same result as we would with the static one, it is advisable to brush the surface of our product with milk, beaten egg or melted butter because we will delay the creation of the crust that would block growth.