What Sets a Convection Oven Apart from an Air Fryer?

You've likely heard all the hype from a friend who swears by their air fryer, claiming it's transformed their cooking. Whether it's the crispiness of tofu or the speed at which it cooks a sweet potato, you might find yourself asking, 'What exactly is an air fryer? And how is it different from the oven I already own?' You may also be wondering if it's worth adding another appliance to your kitchen when space is at a premium.

Traditional vs. Convection Ovens

To start, let's break down the basics of different oven types. Standard ovens work through 'natural convection,' where hot air rises and cooler air sinks, creating a natural airflow that heats the food. This process, however, doesn't guarantee even heat distribution, meaning food near the lower heating elements may cook more quickly than the rest.

Convection Ovens come with a built-in fan, usually positioned at the back, which helps circulate the hot air more effectively. This allows for faster and more uniform cooking, and gives you more precise control over the temperature, making convection ovens ideal for tasks like baking where even heat is crucial.

What Is an Air Fryer?

Air fryers are essentially compact convection ovens with a few notable differences. While both appliances use a fan to circulate hot air, the smaller size of the air fryer means it heats up much faster and cooks food more quickly than a conventional oven. Many air fryers also come with a drip tray to catch excess oil and moisture, making them a healthier option by reducing the fat and calories in your meals. You can easily adjust the temperature and cooking time, and most models feature preset settings for different types of food.

Side-by-Side Comparison

To determine which oven performs better for certain foods, we tested a variety of popular dishes in both the air fryer and the convection oven. Here's what we discovered.

1. French Fries

I tested Trader Joe's frozen French fries by cooking one batch in the air fryer and another on a sheet pan in the convection oven. Since the air fryer couldn’t fit the whole bag at once, I had to cook it in two rounds. Interestingly, the convection oven took the same amount of time to preheat and cook the fries as it did to make two separate batches in the air fryer. The fries from the air fryer cooked faster and came out crispier, but if I were cooking the entire bag at once, I’d choose the oven to avoid doing multiple batches.

USE: Both the air fryer and convection oven. For a full batch, the convection oven is the better choice, but if you're only making half a bag, the air fryer is faster.

2. Salmon

Salmon is a staple in our home, especially since we always have it frozen in individual portions, making it quick to thaw and cook. Using my favorite Miso Maple-Glazed Salmon recipe, I prepared two 5-ounce salmon fillets in both the air fryer and convection oven. The air fryer came out on top, crisping the top and edges perfectly, almost as if I had seared it in a cast-iron skillet before baking.

USE: The air fryer.

3. Broccoli

In addition to crispy fried foods and protein, I decided to test how each appliance handled vegetables. We love simple roasted broccoli with just olive oil, salt, and pepper, so I made it in both the air fryer and convection oven. The results were nearly identical, but the air fryer could only handle about a third of the amount of broccoli in the same time it took my full-size oven. If you're a veggie lover like me, stick to the convection oven, especially if you want to roast a full sheet pan for a big dinner and leftovers for the next day.

USE: The Convection Oven.

4. Tofu

Finally, I tested both ovens for making crispy tofu. My 2-year-old twins aren't big meat eaters but love baked tofu, so I thought it’d be a cost-effective way to replicate store-bought tofu. Using this baked tofu recipe, I cooked it in both the air fryer and convection oven. The air fryer cooked the tofu in half the time, with a slightly crispier texture, but I could only make a quarter of the batch compared to the convection oven.

USE: Both the air fryer and convection oven (depending on how much you're making). Personally, I'd prefer the convection oven if I'm preparing a full batch, but the crispy texture of tofu in the air fryer was just spot on.

Air Fryer vs. Convection Oven

There isn't a strict rule for when to choose an air fryer over a regular convection oven, but there are a few factors to consider.

First, think about the quantity of food you're preparing. If you're cooking for a group, the air fryer may not have enough space to cook everything at once, and that's when a full-sized convection oven becomes the more practical option. Even with the newer XL air fryer models, the cooking basket is still limited, and overloading it can affect the results. You can always cook in batches, but then you’ll need to keep the first batch warm while the second batch cooks, which kind of defeats the purpose of using an air fryer in the first place (avoiding turning on your regular oven).

On the other hand, if you’re only making a smaller portion—for one or two people—the compact size of the air fryer makes it heat up quickly and cook your food much faster, saving you valuable time.

Finally, consider how much heat your kitchen can tolerate. On those sweltering summer days when your kitchen already feels like an oven or the air conditioning is running full blast, the last thing you want to do is crank up the oven. Air fryers, being smaller and more efficient than traditional ovens, generate less heat, so they won’t raise the temperature in your kitchen as much.