Air fryer vs. convection oven: What’s the difference?

Our kitchen-appliance experts break down everything you need to know about the popular cooking gadgets.

In the Good Housekeeping Institute, we get asked this question all the time: “Isn’t air-frying the same as convection-baking?” As a team that has been testing air fryers for almost a decade, developed numerous recipes for them and uses them almost daily, we can assure you that air-frying is similar to convection-baking — but ultimately different.

While both air-frying and convection-baking both use fans to blow around hot air to cook foods faster and make them crispier, the way the devices are designed is different. Air fryers typically cook from the top down and are paired with a large fan that is located on the top of the appliance. They rarely have any heating elements on the bottom unless they offer more functionality, such as true toasting or baking.

Convection ovens use an oven’s built-in heating mechanism to heat and blow air around with a fan that is often located on the back or side of the oven. While it does work more powerfully than a plain bake setting, air-frying is designed to be the most powerful. Most convection ovens now even offer an air-fry setting, which often uses a unique heating system with a larger and faster fan.

FIRST OFF, WHAT IS AN AIR FRYER?

An air fryer is an appliance that cooks food quickly with little to no oil. The air fryer’s heating elements are typically located on the top of the unit and paired with a large fan. The device preheats quickly and starts cooking food right away. Food is placed on a perforated tray, usually inside of an air-fryer basket, which promotes more air circulation for the crispiest results.

WHAT IS A CONVECTION OVEN?

A convection oven works like an oven, with heating elements on the top and bottom. The convection setting works in tandem with a fan that is usually located in the back of the oven. The fan can be turned off to bake like a traditional oven, which is ideal for more delicate tasks such as cookies and cake. Convection ovens do not normally come with any special accessories, although some manufacturers sell crisper trays to mimic air-frying. Decreasing the recipe temperature by 25 degrees is recommended when cooking in a convection oven versus a traditional oven or bake setting.

ARE THERE DIFFERENCES BETWEEN AIR FRYERS AND CONVECTION OVENS? Size:

Air fryers are countertop appliances, while convection settings are built into full-size ovens and toaster ovens, hence the introduction of air-fryer toaster ovens. The countertop size allows air fryers and convection toaster ovens to heat quickly. It also positions the food closer to the heating elements, which encourages food to cook quicker. Some convection ovens and toaster ovens now include an air-fry setting, too, as do certain pressure cookers and microwaves.

Heating: The heat comes from the top in an air fryer, while it comes from the top and bottom in a convection oven. The top-downmethod style makes the heat more concentrated and cooks food faster.

Fan placement: The fan is located on the top of an air fryer, directly below the heating element. In a convection oven, the fan is in the back of the oven, either in the center or on the side.

Fan size and speed: Air-fryer fans are large and operate faster than convection fans. One manufacturer confirmed that the fan on the company’s air-fryer setting is 30 percent faster than the fan on the convection setting.

Accessories: Air fryers are paired with many perforated accessories that allow for quick and even cooking with little flipping or tossing. They include air-fryer baskets, trays, racks, spits for rotisseries and skewers for kebabs. Small baking pans can also be placed on racks, if desired.

Cleaning: Air fryers are relatively easy to clean — most are dishwasher safe, but their parts can be bulky, and they require cleaning every time they are used. Convection ovens don’t need to be cleaned every time they are used, but the accessories do.

SO ARE AIR FRYERS OR CONVECTION OVENS BETTER?

Air fryers cook quicker than convection ovens and don’t require heating a large appliance, such as a full-size oven. Air fryers’ perforated racks also allow fat to drip onto the drip pan so your food doesn’t absorb excess oil, which minimizes calories and allows the food to become crispier because it is dryer.

The downside of air fryers is they cannot cook as much food at one time as you can in an oven. Food cooks better in an air fryer when it is in a single layer. Some foods, such as French fries, can be stacked, but should be tossed at least once. Air fryers can also be loud, although many manufacturers consider this in development.

CAN I USE MY CONVECTION OVEN AS AN AIR FRYER?

You can use your convection oven as an air fryer, but it might not yield the same results. The best way to mimic an air fryer in an oven is to create more air circulation around your food with the purchase of an air-fryer basket accessory. You can also try using a cooling rack that can withstand high temps set atop a baking tray. If you’re still not getting the crispy results you want, try increasing the temperature a little, but be mindful of burning.