With both convection ovens and air fryers gaining popularity in recent years, many home cooks wonder if these appliances ultimately serve the same purpose. While convection ovens and air fryers share some similarities, there are important differences between the two in how they operate and the results they produce.
What is a convection oven?
A convection oven is a type of oven that uses fans to circulate hot air around the interior cavity. This improves heat distribution and allows food to cook faster and more evenly than in a traditional oven. The term “convection” refers to the circulation of hot air.
Convection ovens have a fan and exhaust system that distributes the heat evenly throughout the oven. The constant moving air helps to prevent cool spots from developing around baked goods. Foods cook faster because the hot air surrounds them quickly from all sides.
Many modern full-sized ovens have a convection setting or can be convection ovens. However, there are also countertop convection ovens designed for more compact kitchens. These small convection ovens are great for quick weeknight meals, side dishes, and baking tasks.
What is an air fryer?
An air fryer is a small countertop convection oven designed to mimic deep fried results using little to no oil. It uses a combination of convection heating elements and high-powered airflow circulation to achieve crispy “fried” textures.
Air fryers rapidly circulate extremely hot air, usually around 390 degrees Fahrenheit, to produce crispy exteriors. The high heat helps any coated or oiled foods undergo the Maillard reaction, which browns foods and develops rich, roasted flavors.
The interior basket design allows air to reach all surfaces of food for even frying. While not exactly like deep frying, air frying can create results that are quite similar when used properly.
Similarities between convection ovens and air fryers
Despite some key differences, convection ovens and air fryers do share some common traits:
- Rapid, fans-powered hot air circulation
- Shortened cooking times compared to conventional ovens
- More even browning and crisping
- Compact, countertop designs available
- Ability to roast and “fry” foods
The main similarities center around the use of quickly moving hot air to cook foods. Convection ovens and air fryers take advantage of fans or airflow circulation to speed up cooking and create crispy textures.
Differences between convection ovens and air fryers
While convection ovens and air fryers rely on some common mechanisms, there are several important differences between the two:
Temperature capabilities
Air fryers typically only reach maximum temperatures of around 400°F. Convection ovens can reach far higher temperatures, often up to 500°F or higher, which allows for proper baking and more versatility.
Capacity
Convection ovens accommodate larger dishes and batches of food. Air fryers have compact chambers best suited for individual portions or small batches.
Exposure to heating elements
A convection oven exposes food to heating elements on all sides. An air fryer only circulates air heated from an element above the food, not from below or all sides.
Crisping capabilities
Air fryers excel at creating crispy textures on the outside of foods. Their basket design and intense airflow focus on browning and crisping exterior surfaces very rapidly. Convection ovens don’t achieve the same level of air circulation for maximum crisping potential.
Moisture levels
Convection ovens maintain more moisture and are better for baking goods like breads that need it. Air fryers rapidly remove moisture, so they are not well suited for baked goods that require more humid oven conditions.
Oil use
Air fryers are specifically designed to use little to no oil for frying. Convection ovens do not have any special oil reducing design features.
Uses for convection ovens vs. air fryers
Due to their differences, convection ovens and air fryers each excel at certain cooking tasks more than the other:
Best uses for convection ovens
- Baking cakes, cookies, breads, etc.
- Roasting large batches of vegetables
- Broiling steaks, chops, etc.
- Making casseroles and baked pasta dishes
- Cooking frozen convenience foods
- Dehydrating or proofing dough
Best uses for air fryers
- Making crispy French fries with less oil
- “Frying” breaded foods like chicken tenders or fish fillets
- Cooking individual servings of roasted vegetables
- Reheating leftover fried foods
- Making small batches of snacks like chips
- Baking smaller-sized treats like doughnuts
Can air fryers fully replace convection ovens?
For most home cooks, air fryers cannot fully replace what a good convection oven can do. The much lower maximum temperature and smaller capacity limit what you can make. Baking is very difficult without the humidity, exposure to lower heating elements, and larger cavity space.
However, air fryers excel at quick crisping and lowering the oil needs for fried dishes. Their unique ability to make crispy “fried” textures with less oil makes them ideal for certain foods and recipes that a convection oven would not do as well. Many home cooks find having both appliances provides the greatest versatility.
Pros and cons of convection ovens
Here are some of the key benefits and downsides of using a convection oven:
Pros
- Cooks food faster, saving time and energy
- Provides very even browning and texture
- Great for baking as it maintains more humidity
- Can be used for large batch cooking and meal prep
- Reaches high temperatures needed for baking, broiling, roasting, etc.
Cons
- Fan and motor can be noisy
- Convection heating can dry out baked goods
- Doesn’t crisp exteriors as well as an air fryer
- Still uses more energy than a microwave or stove top
- Can have hot and cool spots if racks are overcrowded
Pros and cons of air fryers
Here are some of the notable upsides and downsides when cooking with an air fryer:
Pros
- Mimics fried results with little to no oil
- Very quick preheat and cook times
- Easy to use and clean up
- Compact size takes up minimal space
- Distinctive crispy textures and flavors
Cons
- Small capacity only suited for 1-2 servings
- Difficult for baking or cooking wet foods evenly
- High-powered heating can lead to excess moisture loss
- Does not develop deep, roasted flavors as well
- Foods may need flipping or shaking during cooking
How to achieve the best results from each appliance
To get the most out of your convection oven or air fryer, follow these tips:
For convection ovens:
- Reduce temperature by 25°F from recipe instructions
- Bake goods on lower racks to prevent over-browning tops
- Use pans that allow maximum airflow around the food
- Flip or stir items halfway through roasting or broiling
- Add steaming pans of water for items that need extra moisture
For air fryers:
- Cut foods into smaller, uniform pieces for even cooking
- Toss items in a little oil to enhance browning and texture
- Flip or shake foods midway through cooking time
- Use shorter, wider pans rather than tall, narrow ones
- Let items rest a minute or two after cooking for juicier interior
Conclusion
While convection ovens and air fryers both utilize fan-circulated hot air to cook foods, they achieve somewhat different results that make them suited to different uses. Air fryers excel at fast crisping of exterior surfaces and lowering oil usage for fried foods. But they lack the full baking and roasting capabilities of most convection ovens. Many home cooks find having both appliances provides greater versatility.
Understanding the strengths of each allows you to use convection ovens and air fryers successfully for a wide variety of everyday cooking tasks.