Traditionally, convection ovens have a fan at the back that pushes air over the food and around the oven, while air friers have a fan on top that draws the air through the food from the bottom. But for majority of the use cases, the results are very similar and I’m sure convection ovens that work the same way also exist.
Yes and no. My understanding is an air fryer is just more convection. No actual definition but some brands have both convection and air fry. But I couldn’t find that with an induction top.
This does have “convection bake” vs “convection roast”, so I still need to understand what distinction they’re making
I’ll figure it out as I cook more. I do have a countertop air fryer that I was hoping to get rid of (I need the counter space) that I used a lot for chicken breasts and stuff. But the ultimate test is tofu. I’ve never been able to make tofu right so if I can use the convection oven to get the right consistency, I’m golden
Yeah, air fryer has significantly more airflow than a additional convection oven, and the fan is right behind the hearing element instead of on the sidewall.
It delivers heat and circulates it more effectively. An oven with proper “air fryer” function usually has multiple of large fans that go above the heating element.
An air fryer is literally a convection oven, so that part was accomplished. But a wifi stove is just bizarre.
Traditionally, convection ovens have a fan at the back that pushes air over the food and around the oven, while air friers have a fan on top that draws the air through the food from the bottom. But for majority of the use cases, the results are very similar and I’m sure convection ovens that work the same way also exist.
Yes and no. My understanding is an air fryer is just more convection. No actual definition but some brands have both convection and air fry. But I couldn’t find that with an induction top.
This does have “convection bake” vs “convection roast”, so I still need to understand what distinction they’re making
I’ll figure it out as I cook more. I do have a countertop air fryer that I was hoping to get rid of (I need the counter space) that I used a lot for chicken breasts and stuff. But the ultimate test is tofu. I’ve never been able to make tofu right so if I can use the convection oven to get the right consistency, I’m golden
I am in the market for one as well. I found KitchenAid makes an induction stove top with convection and Air fry oven. https://www.kitchenaid.com/major-appliances/ranges/slide-in-ranges/p.30-inch-4-element-induction-slide-in-convection-range-with-air-fry.ksis730pss.html?
https://brander.ca/range/
Yeah, air fryer has significantly more airflow than a additional convection oven, and the fan is right behind the hearing element instead of on the sidewall.
It delivers heat and circulates it more effectively. An oven with proper “air fryer” function usually has multiple of large fans that go above the heating element.