It’s not just a convection oven, it’s a particularly small convection oven. Due to the size, the air blows faster and the heat requires less energy. It’s absolutely brilliant for certain applications and it should be recognized as such.
I reheat everything in it. Fried rice, tacos, burgers, pizza… All shit the microwave would turn into soggy much comes out of the air fryer like it was fresh made or sometimes better.
What’s really strange to me is that every oven and every toaster oven I’ve ever owned has a connection setting. So people are buying these huge space-consuming appliances to do something that they can already do with what they have in their house.
The convection is much stronger than on a regular oven, as someone who has a full sized convection oven, toaster oven with convection, and air fryer.
Also you would have to use a mesh or rack with a cookie sheet on a lower shelf to expose the bottom of the food to the moving air in your oven without drips sticking.
Not every oven has a convection setting. I’d go so far as to say most rentals don’t. Every (electric) oven does have a broil setting. But for some reason you seem to think buying a toaster oven (a small broiler) is fine but an air fryer (a small convection oven) is strange? And an air fryer is “huge”? Are you confused about what an air fryer is? It’s like once square foot of countertop space at most.
Believe me, I thought the exact same thing until we were gifted one, so i get the skepticism! The convection bake setting on my oven is just not even comparable to a $75 air fryer.
As another commenter posted, air fryers use a much more intense airflow. It’s nuts just how much faster and crisper things like chicken thighs and frozen snacks come out compared to the oven.
Generally (in the US) the term convection oven is used to refer to an oven that forces hot air around with a fan, instead of an oven with the radiant heating elements.
Someone else commented that all ovens are convection and the correct term is “fan forced”… which might be technically correct, but that’s just not how the terminology is commonly used at least in the US. Some newer ovens have options clearly labeled “convection” that turn on a fan, sometimes in addition to the radiant heating elements.
The main reason I think people like convection ovens or air fryers is because the air circulation crisps the outside without overcooking the inside and without all the fatty oils required in a traditional deep fryer.
Fascinating. What country? The only non-convection oven I’ve ever seen in Germany was the fire fueled oven my grandma had, and I’m pretty sure that thing was pre-war.
Actually closer to a sub category called impingement ovens.
Wikipedia:
Another form of a convection oven is called an impingement oven. This type of oven is often used to cook pizzas and lightly toast bread in restaurants, but it can also be used for other foods. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food that usually passes through the oven on a conveyor belt.
A convection oven is a normal oven. “Convection” means it radiates heat and it flows through the oven by convection currents - hot air rises and cold air falls. As opposed to a microwave oven.
You probably mean a fan-forced oven - they have been standard in the US since the early 1970s.
No, it’s not an oven. It’s a convection oven, which has existed for decades but never caught on until they were rebranded as air fryers.
It’s not just a convection oven, it’s a particularly small convection oven. Due to the size, the air blows faster and the heat requires less energy. It’s absolutely brilliant for certain applications and it should be recognized as such.
I will never reheat fries in anything else.
Air fryer hotdogs are incredible.
Those too, I threw some precooked brats in the other day for lunch… Better lunch than I deserved in ten minutes.
I reheat everything in it. Fried rice, tacos, burgers, pizza… All shit the microwave would turn into soggy much comes out of the air fryer like it was fresh made or sometimes better.
Yes! People have little patience to know the difference and the effects when they already know it’s just an oven.
What’s really strange to me is that every oven and every toaster oven I’ve ever owned has a connection setting. So people are buying these huge space-consuming appliances to do something that they can already do with what they have in their house.
The convection is much stronger than on a regular oven, as someone who has a full sized convection oven, toaster oven with convection, and air fryer.
Also you would have to use a mesh or rack with a cookie sheet on a lower shelf to expose the bottom of the food to the moving air in your oven without drips sticking.
If you’ve tried both, you would see what I mean.
Can confirm. Had an oven that could ‘do’ convection. Didn’t seem to make a difference.
Then I got an actual air fryer. Made a massive difference.
Not every oven has a convection setting. I’d go so far as to say most rentals don’t. Every (electric) oven does have a broil setting. But for some reason you seem to think buying a toaster oven (a small broiler) is fine but an air fryer (a small convection oven) is strange? And an air fryer is “huge”? Are you confused about what an air fryer is? It’s like once square foot of countertop space at most.
Believe me, I thought the exact same thing until we were gifted one, so i get the skepticism! The convection bake setting on my oven is just not even comparable to a $75 air fryer.
As another commenter posted, air fryers use a much more intense airflow. It’s nuts just how much faster and crisper things like chicken thighs and frozen snacks come out compared to the oven.
I didn’t know that. Thanks for the education.
What? All ovens I’ve used in my life have been convection ovens.
Generally (in the US) the term convection oven is used to refer to an oven that forces hot air around with a fan, instead of an oven with the radiant heating elements.
Someone else commented that all ovens are convection and the correct term is “fan forced”… which might be technically correct, but that’s just not how the terminology is commonly used at least in the US. Some newer ovens have options clearly labeled “convection” that turn on a fan, sometimes in addition to the radiant heating elements.
The main reason I think people like convection ovens or air fryers is because the air circulation crisps the outside without overcooking the inside and without all the fatty oils required in a traditional deep fryer.
And I’ve never used a convection oven. What a world.
Fascinating. What country? The only non-convection oven I’ve ever seen in Germany was the fire fueled oven my grandma had, and I’m pretty sure that thing was pre-war.
Canada. It’s a standard gas oven with a broiler inside. They’re for sale, but I’ve always lived in old houses.
I see. Gas ovens are quite rare here, overwhelming majority is electric.
I looked it up: In 2014 7% of households in Germany used gas stoves, and 4% used gas ovens. So probably even less today.
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Not having a convection fan is pretty much a US-only thing.
Actually closer to a sub category called impingement ovens.
Wikipedia:
Another form of a convection oven is called an impingement oven. This type of oven is often used to cook pizzas and lightly toast bread in restaurants, but it can also be used for other foods. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food that usually passes through the oven on a conveyor belt.
I did not know about them. Thanks for the new information.
A convection oven is a normal oven. “Convection” means it radiates heat and it flows through the oven by convection currents - hot air rises and cold air falls. As opposed to a microwave oven. You probably mean a fan-forced oven - they have been standard in the US since the early 1970s.