Which is better a convection oven or an air fryer?

The main difference between these two appliances is size. A convection oven can cook larger amounts of food at one time than an air fryer, which can only handle smaller portions and often requires cooking in batches when it comes to larger amounts of food.

In a conventional oven, the dish closest to an active heating element may cook the fastest. In contrast, a convection fan circulates hot air throughout the cavity, reducing the need to rotate dishes from rack to rack. A conventional oven is what you might be most familiar with.

Convection ovens cook food faster by actively circulating hot air around the baking pan. Rather than burning the bottom layer of a lasagna, as is common with conventional ovens, convection ovens heat food more evenly.

What is a Convection Oven Range? In a convection oven, a fan circulates fresh hot air over, under, and all around the food, evenly distributing it throughout the oven cavity. This method is more efficient and results in foods being cooked more evenly and being done about 25 percent faster than a traditional bake.

The quick answer is, an air fryer is a simply a smaller convection oven with a catchy name. There is no actual frying going on inside an air fryerthat’s because an air fryer cooks food via convection baking. So air fryers are, in essence, convection ovens. But that doesn’t mean the two are exactly the same.

Convection cooking’s energy-saving advantages include reduced cooking time by as much as 25 percent and lower oven temperatures.

A convection oven works by circulating hot air around the oven’s cavity, helping food to cook faster and more evenly.

Whirlpool convection ovens and ranges are equipped with a variety of features to help you simplify dinnertime, like True Convection Cooking that is ideal for multi-rack cooking, or Frozen Bake Technology that lets you skip preheating to cook frozen favorites quicker.

The main difference between bake and convection bake is in how heat is distributed. With convection bake, an air circulation system distributes air inside the oven cavity. With a conventional oven, two heating elements heat air inside the cavity without the use of a fan to circulate the hot air.

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Most convection ovens have a “bake” or “thermal bake” mode which functions just like a conventional oven. When baking, it’s sometimes best to turn off the convection fan because convection can cook the outside of a cake faster than the middle.

Heating element: A convection oven has a heating element that cooks food at a set oven temperature and also includes a large fan. A conventional oven has a fixed heating source that enables you to adjust the temperature.

Conventional oven cooking It takes two to tango when you’re dancing with both the upper and lower heating elements of the oven. You might recognise this setting in recipes or on the back of a frozen meal as ‘conventional’, ‘static’ or ‘traditional’ heating otherwise known as the option that isn’t fan-forced.

Convection cooking adds a fan to evenly circulate air throughout the oven cavity. This often leads to more even heating throughout the cavity. Because the fan evenly distributes heat throughout the oven, convection cooking is ideal for multi-rack cooking.