It is waaay faster and easier to use than an oven.
they are literally just small ovens. They’re toaster ovens with a fan. Or maybe no fan at all, who knows. I don’t have on, on account of the whole oven situation.
It’s a small convection oven. Most ovens are not convection ovens, they’re fan ovens or gas ovens. The biggest downside to both of them is that what you’re mostly heating up is empty space.
I can practically fill my air fryer with enough food for one person. Clearly more efficient.
Also because of the small size it heats up basically instantly, none of this preheating the oven for 45 minutes before you can cook anything.
Most ovens are not convection ovens, they’re fan oven
As far as I understand the nomenclature, fan ovens are convection ovens.
The difference is between normal ovens with top and bottom heating elements and a fan that moves the air around on one hand and a real convection oven that has a heating element in front of the fan on the other.
following because I also dk the difference here
Your air fryer likely runs on 120v if you are in the US and your oven runs on 240v. This changes the efficiency equation.
240v lets you pump more amps through smaller gauge wire, but since it’s an air fryer only needs to maintain a certain temperature, 120v is fine, and will not use any additional power over 240v. The amount of total watt hours used is what determines efficiency.
Where 240v is nice is with electric water kettles, where the higher voltage increases your wattage ceiling, letting you dump the energy into the water faster, and thus boiling it faster. A 120v electric kettle would use the same amount of total watt hours to boil the water, but because it’s heating it with a lower wattage output, it just takes longer.
Technology Connections did a good video on the subject.
They also use air that moves a lot faster than a convection oven, which makes a huge difference.
And they’re also rounded instead of a square so the air moves more efficiently, which also makes a huge difference.
It’s a concentrated convection oven. It’s not magic, but I definitely like mine. Great for side dishes like roasted veggies. Also uses wayyyyy less power and time than a full oven when you’re only baking something small enough to fit in an air fryer
I thought they were dumb for the longest time, but I only have a conventional oven. Some stuff you want a convection oven for. It’s definitely a WAY cheaper alternative than buying a new oven that has both features, that’s for sure. Definitely need to adjust to the difference for temperature and time though, I’ve made that mistake before
Also compared to a full size convection oven, the airflow is much faster and more concentrated in an air fryer, giving not just faster cooking times but a crispier skin effect
I bought mine because it was cheap and didn’t really think i use it all too much. I hardly ever used my oven ever since. It’s nothing special per se, but it uses less energy and everything goes way faster, because you don’t have to heat up a really big box for a piece of bread.
I recently acquired my first ‘air fryer’.
Yes, it’s an oversized, convection toaster oven, with a lot of fancy programs built in that I probably don’t need.
Having had a (gas) convection oven in the past, it’s just not the same. It heats up faster, and seems to do a better job of circulating air. Supposedly I had a pretty nice convection oven, too.
I can make really tasty falafel in my ‘air fryer’ that uses a tiny fraction of the oil that is used for deep frying; I wasn’t able to make decent falafel in my convection oven. Does a great job with frozen fries and tater tots too. I need to try roasting brussels sprouts in it, maybe some asparagus.
So far, it’s an easy 9/10. The only downside is the footprint.
I roast my veggies in mine and it’s great. Less time, gas, and overall heat than my gas one. Don’t cook fish in it, though.
I sometimes do a small roast in mine and it works great. Takes maybe 1/2 the time because of not having to wait for it to heat up and it cooks a bit faster overall as well.
If you do brussel sprouts I’d suggest doing them whole. I e done it a few times and halved them, and once the air fryer gets going you get a nice little storm of loose leaves burning before the rest of the sprouts are cooked.
Air friers are good in a modern kitchen, which is where you find them. Ideally, we would like to have a large restaurant kitchen with all the tools and the workstations, but if we can’t we accept compromises, the air fried being one of them. It’s good where it is meant to be, a tool in a regular kitchen
Air fryers have changed the game. My life is different now. I’m a changed man. I fry my food with the air. I will never go back.
I’ve found that air fryers often make far better results than conventional ovens. Conventional ovens tend to cook things unevenly, will more easily burn some parts of the food, take more time to cook and dry things out.
You’ll never get homemade chicken wings as crunchy and juicy as you can get them in an air fryer in a conventional oven.
For the longest time in my life I didn’t realize that a conventional oven is different from a convection oven. Some regular size ovens have a convection mode even though they are also conventional.
I assume that’s why when someone finally came up with a decent word substitute for “convection” – that is air fryer – it sold well.
I’ve had experience with convection ovens too and they still suck compared to an air fryer. I have no idea if the ovens with an “air fryer” function are any different to convection or if it is just a gimmick though.
A convection Oven means a fan in the oven to move the hot air around.
An Air Fryer typically has a fan that moves a alot of air, and typically in a much smaller space such the super heated air moves quickly all over.
Air Fryer gets way crispier, preheats faster(my old one took 2 minutes), doesn’t waste huge amounts of power bill, oh and bonus pounds - it shuts off when timer goes off so I don’t have to worry about ADHD brain burning food.
It’s because it’s trying to move more air in a cube. Air fryers don’t have to move as much air meaning it will all be moved more evenly, and you don’t have sharp corners creating turbulence. Convection ovens are a great idea, putting them in a conventional oven that was never designed for the concept isn’t. Air fryers are what convection ovens should be.
I disagree with your last sentence. Not saying air fryers aren’t amazing for wings, but you definitely can get juicy, uber-crunchy wings out of a conventional oven with a little bit of prep. A dry brine and a little baking soda will make some insanely juicy wings with a glassy skin in the oven. I prefer to fry mine personally, but that isn’t always convenient.
dry brine and a little baking soda
smoker nerd checking in - this is the way, the light and the truth. I can get wings with skin so crisp it shatters when you hit it with a fork with some baking soda in the rub, on smoke at 225 for a bit and then finished on a ripping hot grill or in a 500f oven
It’s an adult easy bake oven.
Yeah, why should baking be difficult though?
And I won’t be ashamed of that.
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Mine is a toaster oven/air fryer combo and it’s amazing. I don’t even touch my normal oven anymore.
Would you share the model name please? I’m looking for something like that.
I got the cosori toaster oven. Quality is pretty good for the price. Customer service is great.
Ninja Foodi SP101
Ninja
I don’t like things on the counter so I’ll continue to use my oven. After 1.5 years, I just figured out that it has a pizza setting that actually works. No more soggy Totino’s for this chick!
It actually flips up, so it takes up minimal counter space when you’re not using it
„It makes way better fries then the regular oven” Well, have you also shaken the oven fries every 15 seconds?
I don’t shake air fryer fries at all and they’re still better, but I live in the US where convection ovens are very uncommon in households. That’s why air fryers are so popular here.
I have one and the air fryer is still way better.
I’ve already seen ovens that now have an ‘air fryer’ mode in place of ‘convection’
Yeah, but on an oven it is so much slower and doesn’t cook as well. All because it is about 4 times the space that needs to warm up.
My newer oven has that. They suggest using a special pan of some kind for air frying. I think it also does convection baking.
Don’t ask me what the difference is.
The special pan allows air flow at the bottom. A normal pan being solid won’t. And for people like me, air flow on 5/6 surfaces is freaking good enough.
Faster moving air, which means faster heat exchange
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I’m here for toaster oven supremacy. I like seeing the thing i’m heating
Of course there is the toaster oven / toast-r-oven divide. Perhaps we can put our differences aside in order to fight off the heathens.
Clean countertops master race
Gotta get that undermount 💪
It is a bit more complicated than that. The WAY it moves the air is different than in a convection oven, so it “fries” a bit better.
This guy does a great breakdown of how it isn’t “just a convection oven”
Just a heads up, the ?si=… part of the youtube url is a tracker linked to you and your youtube history. Youtube will recommend people who click your link other things you watch. The ? and everything afterward can be safely removed and the link will still work.
Same is true for Amazon and other POS websites. Always try slimming your links before sharing with others.
Thanks!
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He literally cut one in half and showed how the air flowed and explained why it was different and more akin to deep frying. Maybe watch a video next time before critiquing it.
Tldr, no. To everything you just said.
That was like 10 frames and he didn’t explain shit.
Your a liar and a troll. Fuck off and stop harassing me.
This made my day ty
Thanks for sharing this, interesting recipe too, I will try it. The cross section of the air fryer was cool.
Anon is clearly smooth brained and in capable of telling the time or doing basic arithmetic
Big oof
