Difference Between Air Fryer and Convection Oven (With Table)

Air fryers and convection ovens both use fans to circulate hot air to cook food more quickly than typical ovens. However, air fryers cook food more quickly than convection ovens, mainly due to their fans’ positioning and size, among other factors.

Air Fryer vs Convection Oven

The main difference between an air fryer and a convection oven is that air fryers are more diminutive and cook food in a shorter period. On the other hand, it is also unnecessary to use a vast heating apparatus when using an air fryer. Comparatively speaking, convection ovens are less expensive than standard air fryers, and their cleanup is more straightforward.

Air fryers are small countertop convection ovens that can simulate deep frying without the need for oil. They are becoming increasingly popular. The use of a fan to circulate hot air at high speeds results in a crisp coating due to browning processes. An easily removable bucket with a handle and an internal basket are both included in the package. Cooking begins when the food bucket is placed into the device and powered on.

Using fans to circulate air around the meal, a convection oven creates equal heat throughout the dish. A convection oven cooks food more quickly than a regular non-fan oven, relying exclusively on natural convection to move hot air.

Comparison Table Between Air fryer and Convection Oven

Parameters of comparisonAir FryerConvection oven
SizeThey are more compact and more portable than conventional deep-fat frying machinesGiven their size, convection ovens will require additional counter space.
Fan placementThe parking lot is located at the rear of the building.located at the back, the centre, or the side of a structure
Fan sizegreater fan size and speedReduced in size, but faster in operation
HeatingThe top of the building allows air to flow in.Air is sucked in from the top and bottom.
CleaningDisinfection is time-consuming and labour-intensive.It is less difficult to clean.

What is an Air Fryer?

When it comes to cooking food rapidly, an air fryer is a device that requires little to no oil. The heating elements are often located on the unit’s top, and a large fan accompanies them to circulate the air. It quickly preheats and gets to work on preparing your food right away.

Cooking food that would otherwise be submerged in oil is made possible by circulating hot air in an air fryer. A heating element close to the food generates heat to dry foods in an air fryer, and a fan circulates hot air throughout. According to the model, temperatures can rise to 250 degrees Celsius.

In addition, its perforated racks allow fat to drain into the drip pan, preventing your food from absorbing excessive amounts of oil and making it crispier as a result. According to research, compared to non-convection ovens, air fryers can reduce cooking times by as much as 20 per cent. However, unlike an air fryer, which requires additional equipment or accessories, a convection oven does not. A convection oven cooks food somewhat faster than a conventional oven because it uses a fan at the top of the oven rather than the back of the oven.

What is a Convection Oven?

With heating components on both the top and bottom, a convection oven performs the same way as an oven. It can be used for delicate tasks such as baking cookies and cakes as a conventional oven because its fan can be turned off. Convection ovens do not have any additional accessories.

The use of a powerful fan to circulate hot air within an oven allows cooks to minimise cooking times while maintaining consistent food quality and increasing and decreasing browning while maintaining a more uniform appearance.

Air fryers can be equipped with various perforated accessories that enable them to be used for quick and easy frying with little effort. You can also find rotisserie spindles and grill kebab sticks in addition to the items above. Racks can be used to hold small baking pans and tins.

There are a variety of convection ovens to choose from, including impingement ovens. Pizzas and lightly toasted bread are two of the most typical dishes prepared in this oven, which may also be used for various other dishes. Using impingement ovens, a large volume of warm air is released above and below the baked food. In most cases, the airflow is directed at the food conveyed through the oven on a conveyor belt.

Main Differences Between an Air Fryer and a Convection Oven

  1. It is important to note that the air fryer is smaller and more compact than a convection oven, making it easier to store in cupboards and other tight spaces. On the other hand, a convection oven is more extensive and takes up a significant amount of fixed space.
  2. In air fryers, the fan is located at the back, and in convection ovens, the fan is located at the back, on the side, or in the centre of the oven.
  3. When comparing air fryers to convection ovens, the fans in air fryers are more significant and quicker.
  4. In air fryers, the air enters from the top, but in convection ovens, the air enters from both the top and bottom. This helps with heating.
  5. Cleaning is less complicated in convection ovens than air fryers, which is a plus. When using an air fryer, you must clean all of the utensils that come with it, such as the perforated tray, food basket, and so on.


Even though most convection ovens can air fry, not all air fryers can compete with the capabilities of a convection oven in terms of performance. Generally speaking, the fundamental difference between an air fryer and a convection oven is their size. A convection oven often has more surface area for cooking larger quantities of food simultaneously.

When it comes to deciding between an air fryer and a convection oven, it is entirely a matter of personal preference. Some individuals prefer a convection oven because of its various cooking options and capabilities. In contrast, an air fryer is preferred by others because of its tiny size and many cooking possibilities.


  1. https://link.springer.com/article/10.1007/s13197-019-03926-z
  2. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1980.tb06553.x