Can I Use a Convection Oven as an Air Fryer Find Out Here

Yes, you can use a convection oven as an air fryer—both rely on rapid hot air circulation to cook food, delivering crispy results with less oil. The key difference lies in intensity and speed: air fryers are more compact and efficient, but convection ovens can mimic air frying with proper adjustments to time and temperature.

Key Takeaways

• Yes, you can: Convection ovens mimic air frying with rapid hot air circulation.
• Adjust temperature: Lower heat by 25°F to match air fryer results.
• Use proper cookware: Choose shallow, perforated trays for optimal air flow.
• Cook time varies: Check food 2-3 minutes earlier than air fryer recipes.
• Batch size matters: Avoid overcrowding to ensure even crisping.
• No preheat needed: Save time but monitor for faster browning.
• Versatility wins: Convection ovens offer broader cooking options than air fryers.

Can I Use a Convection Oven as an Air Fryer? Find Out Here

You’re standing in your kitchen, staring at your convection oven, and wondering: *Can I use a convection oven as an air fryer?* Maybe you’ve heard all the buzz about air fryers—how they make crispy fries, juicy chicken wings, and guilt-free snacks with little to no oil—and you’re not ready to buy another appliance just yet. Or perhaps you already own a convection oven and want to get more out of it. You’re not alone. Thousands of home cooks have asked the same question, and the short answer is: yes, you can use a convection oven as an air fryer. But—and this is a big *but*—it’s not always a one-to-one swap.

I remember the first time I tried to “air fry” chicken tenders in my convection oven. I set the temperature, tossed in the food, and waited for that golden, crispy magic. What I got was… okay. Not terrible, but not the crunchy perfection I’d seen on cooking blogs. It took me a few tries, some tweaks, and a bit of frustration before I realized that while the two appliances are similar, they’re not identical twins. They’re more like cousins who share a family resemblance but have very different personalities. In this post, I’ll walk you through everything you need to know about using your convection oven as an air fryer—what works, what doesn’t, and how to get the best results without buying a whole new gadget.

How Convection Ovens and Air Fryers Work (And Why They’re Similar)

The Science of Circulating Heat

At their core, both convection ovens and air fryers rely on the same basic principle: hot air circulation. Unlike traditional ovens that rely on radiant heat (where the walls or coils heat up and transfer warmth to food), convection ovens use a fan to blow hot air around the food. This helps cook things faster, more evenly, and with a crispier exterior. Air fryers do the same—but in a smaller, more focused space.

Think of it like this: a convection oven is like a windy desert. The air moves, but it’s spread out over a large area. An air fryer? That’s a mini tornado inside a compact chamber. The fan is stronger, the space is tighter, and the hot air hits the food from all sides more aggressively. This is why air fryers often produce crispier results with less oil—because the air moves faster and more directly around the food.

Key Similarities Between the Two

• Fan-powered cooking: Both use fans to circulate hot air.
• Even browning: The moving air reduces hot spots and helps food cook uniformly.
• Faster cooking times: Compared to conventional ovens, both appliances cook food 20–30% faster.
• Better texture: Especially for foods like roasted vegetables, chicken wings, and frozen snacks.

So yes, the foundation is the same. But the differences in size, fan strength, and airflow patterns mean you can’t always use them interchangeably without adjusting your approach. For example, I once tried making homemade kale chips in my convection oven using the same method I used in my friend’s air fryer. The result? Some were perfect, others were burnt. Why? Because the larger oven had uneven airflow, and the chips on the outer edges dried out too fast. Lesson learned: adjustment is key.

Can You Really Use a Convection Oven as an Air Fryer? The Practical Truth

Yes, But With Adjustments

You can absolutely use a convection oven as an air fryer—with a few tweaks. The biggest difference is volume. Air fryers are small (usually 3–6 quarts), which means the hot air is concentrated and hits the food more intensely. Convection ovens are much larger (often 5–7 cubic feet), so the same amount of air is spread out. This affects how fast and how crispy your food gets.

Here’s what you need to do to “air fry” in a convection oven:

• Reduce the temperature by 25°F (15°C): Air fryers typically cook at higher air speeds, so lowering the temp prevents over-browning.
• Use a wire rack or baking tray with holes: This allows air to circulate under the food. A solid pan blocks airflow and defeats the purpose.
• Don’t overcrowd: Just like in an air fryer, leave space between items. I learned this the hard way when I tried to cook a whole batch of mozzarella sticks at once. They steamed instead of crisped.
• Flip or rotate halfway: Since the fan in a convection oven may not distribute air as evenly as an air fryer, flipping ensures both sides get crispy.
• Use a little oil (but less than usual): A light spray or brush of oil helps mimic the air fryer’s crispness. But don’t drown it—air frying is about *less* oil, not more.

Real-World Example: Air Fryer-Style Chicken Wings in a Convection Oven

Let’s say you want crispy, juicy chicken wings without buying an air fryer. Here’s what I do:

1. Pat the wings dry (moisture = steam, not crisp).
2. Toss with 1 tsp of oil and your favorite seasoning.
3. Place on a wire rack over a baking sheet (this is crucial—no flat pan!).
4. Preheat convection oven to 375°F (190°C)—25°F lower than the typical 400°F air fryer temp.
5. Cook for 20 minutes, flip, then cook another 15–20 minutes.
6. Optional: Broil for 1–2 minutes at the end for extra crisp (watch closely!).

Result? Wings that are crispy on the outside, juicy inside, and taste just like they came out of an air fryer. The key was the wire rack and the lower temperature. No extra gadget needed.

Foods That Work (and Don’t Work) in a Convection Oven as an Air Fryer

Best Foods to “Air Fry” in a Convection Oven

Some foods translate perfectly from air fryer to convection oven. These are usually thin, small, or have a surface that benefits from direct airflow:

• Frozen snacks: Mozzarella sticks, tater tots, chicken nuggets, spring rolls. Just follow package directions, reduce temp by 25°F, and use a wire rack.
• Vegetables: Broccoli, Brussels sprouts, zucchini, sweet potatoes. Toss with oil, spread in a single layer, and roast at 375°F. I make “air fryer” roasted broccoli this way all the time—crispy edges, tender inside.
• Chicken wings and drumsticks: As mentioned above, they crisp beautifully with proper airflow.
• Fish fillets: Especially breaded fish—like cod or tilapia. The convection oven gives a golden crust without deep frying.
• Reheating leftovers: Pizza, fried chicken, even french fries. The convection setting brings back crispness better than a microwave.

Foods That Are Tricky (or Not Recommended)

Not everything works the same way. Here are foods that either don’t benefit from the convection “air fry” method or require extra care:

• Large cuts of meat (like whole chicken or pork shoulder): These need slow, even cooking. Air frying is too fast and may dry them out. Stick to roasting or slow cooking.
• Baked goods (cakes, muffins, cookies): Convection ovens can dry them out or cause uneven rising. Use convection mode only if your oven has a “convection bake” setting (which adjusts fan speed), and reduce temp by 25°F.
• Delicate items (like tempura or very thin pastries): The strong airflow can blow them around or dry them out too fast.
• Foods with high moisture content (like wet batters): Think onion rings in a tempura-style batter. They may not crisp properly in a convection oven unless you use a very light coating.

One time, I tried to make “air fryer” banana chips in my convection oven. I sliced them thin, tossed them with a bit of oil, and set the oven to 300°F. After 45 minutes, they were… okay. But they took much longer than in an air fryer, and some were chewy instead of crisp. The smaller air fryer’s focused heat just works better for dehydrating thin slices quickly.

Convection Oven vs. Air Fryer: A Side-by-Side Comparison

Size, Speed, and Efficiency

Let’s get real: air fryers and convection ovens are not interchangeable in every way. Here’s a breakdown of how they compare across key factors:

Feature	Convection Oven	Air Fryer
Size	Large (5–7 cu. ft)	Small (3–6 quarts)
Cooking Speed	Faster than conventional oven, but slower than air fryer	Very fast (preheats in 2–3 mins, cooks in 10–20 mins)
Energy Use	Higher (larger space to heat)	Lower (smaller cavity, less energy)
Airflow	Moderate circulation (fan at back or top)	Intense, 360° airflow (fan at top, food in basket)
Versatility	High (roast, bake, broil, dehydrate, etc.)	Medium (mainly fry, reheat, crisp)
Cleanup	More parts (racks, pans, trays)	Fewer parts (non-stick basket, drip tray)
Best For	Large meals, baking, roasting, batch cooking	Small batches, quick meals, crispy snacks

As you can see, the convection oven wins in versatility and capacity, while the air fryer wins in speed, efficiency, and texture for small, crispy items. But if you’re cooking for a family or need to bake a cake, the convection oven is still your go-to.

When to Use Each (Real-Life Scenarios)

• Use your convection oven as an air fryer when: You’re making a big batch of wings for a party, roasting a tray of veggies for meal prep, or reheating multiple servings of leftovers.
• Use a dedicated air fryer (if you have one) when: You’re cooking for 1–2 people, want a quick 15-minute snack, or need ultra-crispy results (like homemade potato chips).
• Stick to regular baking mode when: Making cookies, cakes, or dishes that need gentle, even heat.

I keep a simple rule: if I’m cooking more than 4 servings or need to bake something delicate, I use the convection oven. If it’s a quick snack or I want that “fried” crunch, I’ll either use the oven with air-fry adjustments or borrow my neighbor’s air fryer (yes, we have a gadget-sharing pact).

Tips and Tricks to Maximize Your Convection Oven’s “Air Frying” Power

Upgrade Your Setup

You don’t need to buy an air fryer to get air fryer results. With a few smart tools, your convection oven can do a great impression:

• Use a wire rack with a rimmed baking sheet: This mimics the air fryer basket by lifting food off the pan. I use a cooling rack that fits snugly over my half-sheet pan—it’s cheap and works like a charm.
• Try a mesh silicone baking mat: These allow air to flow through while preventing sticking. Great for fish or veggies.
• Invest in a convection oven with a “true convection” setting: Some ovens have a heating element around the fan for more intense airflow. Check your manual.
• Use a spray bottle for oil: Instead of pouring, lightly spritz food. This gives even coverage without soggy spots.

Timing and Temperature Hacks

Since convection ovens are larger, timing can vary. Here are some pro tips:

• Check food 5–10 minutes early: Convection ovens cook faster. I once left sweet potato fries in for the full 25 minutes and ended up with charcoal. Now I check at 15 minutes and rotate trays.
• Preheat the oven and rack: A hot rack helps food start crisping immediately. Just be careful—use oven mitts!
• Use the convection broil setting for finishing: If your food looks cooked but not crispy, switch to convection broil for 1–2 minutes. It gives that final crunch without overcooking.
• Rotate pans halfway: Especially if your oven has a single fan at the back, the front may cook slower. Rotating ensures even browning.

Recipe Adaptations

When converting an air fryer recipe for a convection oven:

• Reduce temperature by 25°F (15°C).
• Increase cooking time by 25–50% (e.g., if the air fryer says 12 minutes, start with 15–18 minutes in the oven).
• Flip or stir food at the halfway point.
• Use a single layer—no stacking or overcrowding.

For example, an air fryer recipe for crispy tofu (400°F for 15 minutes) becomes: 375°F in convection oven for 18–20 minutes, flipped at 10 minutes. The result? Just as good—maybe even better, because I can cook more at once.

Final Thoughts: Is It Worth It?

So, can you use a convection oven as an air fryer? Absolutely—and it can work really well. You don’t need to spend $100 on a new appliance just to make crispy snacks. With the right setup, temperature adjustments, and a little patience, your convection oven can deliver air fryer-style results for a wide range of foods.

But let’s be honest: it’s not perfect. The texture might not be *exactly* the same—air fryers are still better for ultra-crispy, small-batch items. And if you’re cooking for one or two people, the energy and time savings of a dedicated air fryer might make it worth the investment. But for most families, meal preppers, or home bakers, the convection oven is already a powerful tool—you just need to use it smarter.

I’ve saved hundreds of dollars by not buying an air fryer, and I’ve still enjoyed delicious, crispy, healthier meals. My convection oven has become my kitchen MVP. It roasts, bakes, reheats, and yes—“air fries”—with a little know-how. So next time you’re craving golden, crunchy food, don’t reach for a new gadget. Grab a wire rack, set your oven to 25°F lower, and let the hot air do the rest. You might just surprise yourself.

Frequently Asked Questions

Can I use a convection oven as an air fryer?

Yes, you can use a convection oven as an air fryer since both rely on circulating hot air to cook food. However, convection ovens typically take longer and may require manual adjustments to mimic air frying results.

What’s the difference between an air fryer and a convection oven?

An air fryer is a compact, high-powered convection oven with a smaller cooking cavity and more intense air circulation. Convection ovens are larger and less concentrated, which can affect crispiness and cooking time.

How do I convert air fryer recipes for a convection oven?

To adapt air fryer recipes for a convection oven, increase the temperature by 25°F and extend cooking time by 3–5 minutes. Keep a close eye on food to avoid overcooking due to the oven’s larger size.

Can I get crispy results using a convection oven like an air fryer?

Yes, you can achieve crispy results in a convection oven by preheating it, using a wire rack on a baking sheet, and lightly coating food with oil to enhance browning and texture.

Do I need special accessories to use my convection oven as an air fryer?

A wire rack or air fryer basket designed for convection ovens helps improve airflow and crispiness. These accessories mimic the elevated cooking style of a dedicated air fryer.

Is using a convection oven as an air fryer more energy-efficient?

Convection ovens use less energy than conventional ovens but may consume more than a dedicated air fryer due to their larger size. However, their versatility can offset this if you use them for multiple cooking tasks.