It depends on the application. Pectin is a type of starch, and requires both sugar and acid to set, as well as heat. It has a bitter taste on it's own, which the sugar helps mask. Gelatin is a water soluble type of protein which requires low temperatures to set. It is also flavorless in the pure form. Pectin retains solid shape at room temperature, while gelatin cannot. While they are sometimes used as an alternative to one another - you have to consider the changes in texture and flavor, as well as temperature requirements. I would not consider one to be an ideal substitute for the other.
No, they do totally different things. Pectin only thickens when heated and is pH dependent. Thus, it's used mostly for jams and jellies. Gelatin thickens when it comes into contact with water. It's stronger than pectin and stays thicker even when heated. Thus, it's usually used in candymaking.
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