An air fryer is essentially a compact, super-powered convection oven, using a very fast fan and intense heat for rapid, crispy results (great for small batches/snacks), while a convection oven uses gentler, slower air circulation (better for baking, roasting large items, or family meals). The main difference is size and air intensity: air fryers are small, cook fast, excel at crisping, and are ideal for 1-2 people; convection ovens are large, cook more evenly overall, and handle bigger tasks like roasts or multiple trays.
Cooking time Air fryers cook food faster than convection ovens due to their compact size and the fact that the heating element is located at the top. This means that food cooked in an air fryer will generally cook faster than the same food cooked in a convection oven.
Air fryer disadvantages include limited capacity (requiring batch cooking), taking up valuable counter space, a learning curve for even cooking (needing shakes/turns), potential formation of harmful compounds like acrylamide if food is charred, issues with cooking wet batters, and concerns over non-stick coating safety (PTFE). They also can't perfectly replicate deep-fried taste and may be noisy.
Yes. A convection oven can perform the same basic cooking method as an air fryer: circulating hot air rapidly around the food to create browning and a crispy exterior. Many people use convection ovens as effective air-frying substitutes with proper technique.
People are getting rid of air fryers due to small basket sizes limiting family meals, issues with peeling non-stick coatings, difficulty cleaning, safety concerns like melting components, the perception they're just small ovens, limitations on certain foods (like wet batters), and sometimes switching to cheaper, more efficient appliances like halogen ovens. Many find they outgrow basic models, leading to batch cooking, and eventually replace them with larger or different appliances.
Second, the main concern with high heat cooking methods like deep frying or air frying is the formation of acrylamide, a chemical that can form if the food is cooked at high temperatures that is above 120 degree Celsius or 248 degrees Fahrenheit. While acrylomide has been shown to cause cancer in animals.
The "air fryer rule of 25" is a guideline for converting conventional oven recipes: reduce the oven temperature by 25°F (or 10-20°C) and decrease the cooking time by about 20-25%, checking for doneness earlier. This rule accounts for the air fryer's faster, more intense circulating heat, ensuring food cooks quickly but doesn't burn, though adjustments are always needed based on the specific food and appliance.
Whether an oven with an air fryer is a must-have or a kitchen gadget gimmick depends on your cooking habits, kitchen space, and budget. If you value versatility, healthier cooking, and faster meal preparation, an oven with an air fryer could be a valuable addition to your kitchen.
You should avoid using the convection setting for delicate batters like soufflés, custards, cheesecakes, and many cakes, as the fan can cause them to collapse, dry out, or become uneven; also skip it for light items like bread crumbs that might blow around, and use a regular bake setting for things needing gentle, slow cooking, like many breads or things that need time to rise properly.
Parchment paper can handle the heat inside your air fryer - up to 428°F (220°C). To get the best results, add the parchment paper to the air fryer basket at the same time as you add your ingredients.
A high-fat food isn't going to be any healthier cooked in an air fryer than any other way. Air frying does have a few drawbacks, such as the possibility of some plastic toxins leaching into the food, depending on the materials used to make it. So, while air fryers are safe to use, don't use them exclusively.
5 Common Mistakes to Avoid When Using an Air Fryer
Yes, you can put tin foil (aluminum foil) in an air fryer for easier cleanup and to prevent sticking, but you must follow important safety rules: never let it touch the heating element, ensure it's weighed down by food to prevent it from flying around, and avoid using it with acidic foods like tomatoes or citrus to prevent chemical reactions and aluminum leaching. Always check your air fryer's manual and make sure the foil doesn't block the air vents for proper circulation.
Convection oven disadvantages include a learning curve for adjusting recipes (shorter times/lower temps), potential for drying out delicate foods like cakes and breads, higher upfront cost, potential for fan noise, and the need to avoid overcrowding to maintain airflow, which can otherwise hinder performance. Delicate baked goods, custards, soufflés, and fish may not fare well due to the intense, circulating hot air, and they often cost more than conventional ovens.
This might not be super important, but being able to see your food can help judge doneness. Air fryers are louder than a convection oven.
Air fryer disadvantages include limited capacity (requiring batch cooking), taking up valuable counter space, a learning curve for even cooking (needing shakes/turns), potential formation of harmful compounds like acrylamide if food is charred, issues with cooking wet batters, and concerns over non-stick coating safety (PTFE). They also can't perfectly replicate deep-fried taste and may be noisy.
People are getting rid of air fryers due to small basket sizes limiting family meals, issues with peeling non-stick coatings, difficulty cleaning, safety concerns like melting components, the perception they're just small ovens, limitations on certain foods (like wet batters), and sometimes switching to cheaper, more efficient appliances like halogen ovens. Many find they outgrow basic models, leading to batch cooking, and eventually replace them with larger or different appliances.
The oven trays supplied with the Convection Steam Oven can be covered in aluminum foil. Any baking mode can be used. Never place foil or foil pans on the floor of the oven, or allow foil to touch the back wall of the oven as it will cause permanent damage.
If your convection oven doesn't have an air fry setting, you can still get deliciously crispy results with a few adjustments. If you have one, use a convection oven with an air fry basket or a pan with low sides to help ensure air circulates around food while it cooks.
You should avoid using the convection setting for delicate batters like soufflés, custards, cheesecakes, and many cakes, as the fan can cause them to collapse, dry out, or become uneven; also skip it for light items like bread crumbs that might blow around, and use a regular bake setting for things needing gentle, slow cooking, like many breads or things that need time to rise properly.
If you're looking for fast, oil-free meals with a crispy finish, the air fryer is the better option. However, if you need more cooking space and versatility for larger meals or baked goods, a convection oven may be the better fit.
Overfilling the Basket or Tray
Overfilling your air fryer basket or tray can result in soggy, unevenly cooked food, just like stuffing a sheet pan full of vegetables leads to steaming instead of roasting. To get the best results, cook your food in smaller batches to allow air to circulate around each piece.
To bake in an air fryer, reduce the temperature of your recipe by 25°F and reduce the cook time by 20%. For example, cookies baked at 375°F for 10 minutes would be baked in an air fryer at 350°F for 8 minutes. 425°F in an oven would be 400°F in an air fryer, and so on.
The average air fryer operates at around 1.4–1.7 kW/h (kilowatts per hour) of electricity per hour. If used daily for an hour, this translates to approximately £0.30-£0.50 added to your monthly electric bill. In comparison, conventional ovens consume between 2 and 5 kWh.