Can a Convection Oven Work Like an Air Fryer Find Out Here

Yes, a convection oven can work like an air fryer by circulating hot air for crispy, evenly cooked food—just with a slightly larger footprint and longer preheat time. With the right settings and cookware (like a perforated tray), you can achieve similar air-frying results, making it a versatile alternative if you don’t own a dedicated air fryer.

Key Takeaways

• Convection ovens can mimic air fryers with faster, crispier cooking using fan circulation.
• Adjust temperature by 25°F lower than air fryer recipes to prevent overcooking.
• Use shallow, air-flow-friendly pans for optimal browning and even cooking results.
• Preheat the oven to match air fryer efficiency and reduce cooking time.
• Not ideal for small batches—convection ovens work better with larger quantities.
• Oil lightly for crispiness, as convection ovens lack an air fryer’s rapid heat intensity.

Can a Convection Oven Work Like an Air Fryer? Find Out Here

Let’s be honest—kitchen gadgets can get overwhelming fast. You’ve got your toaster, microwave, slow cooker, maybe even a pressure cooker. And now, there’s the air fryer, which seems to promise crispy, golden fries without the guilt of deep frying. But if you already own a convection oven, you might be wondering: Can a convection oven work like an air fryer?

It’s a fair question—and one I’ve asked myself more than once. I remember standing in my kitchen, staring at my bulky convection oven, then at a friend’s sleek air fryer, and thinking, “Do I really need both?” After months of testing, cooking, and a few kitchen experiments (including a slightly charred batch of zucchini chips), I’ve got answers. The short version: yes, a convection oven can mimic many air frying functions—but it’s not a perfect swap. In this post, I’ll walk you through how they work, where they differ, and how to get the best results from your convection oven. Whether you’re trying to save space, money, or just avoid another appliance on your countertop, this guide will help you decide what’s best for your kitchen.

Understanding the Basics: How Convection Ovens and Air Fryers Work

The Science of Circulating Heat

At their core, both convection ovens and air fryers rely on the same basic principle: hot air circulation. Traditional ovens heat the air inside, and that air slowly cooks your food. But convection ovens add a fan and exhaust system that actively circulates the hot air around the food. This means faster, more even cooking and, crucially, better browning and crispiness.

Air fryers, on the other hand, are essentially mini convection ovens. They use a high-speed fan to blast hot air (usually 400°F or higher) around a small cooking basket. This intense circulation creates that “fried” texture with minimal oil—hence the name “air fryer.”

Size and Power: Key Differences

While the technology is similar, the size and power of the units differ dramatically. A standard convection oven might be 30 inches wide with a 5- to 7-cubic-foot capacity. An air fryer? Usually under 15 inches wide and holds about 3 to 6 quarts. That means the air fryer heats up faster and uses less energy.

For example, I preheated my convection oven to 400°F in about 12 minutes. The same temperature in my friend’s 5.8-quart air fryer took just 3 minutes. That speed helps air fryers achieve crispiness quickly, especially on smaller batches.

Another difference: airflow. Air fryers are designed to force air up and over the food in a tight, enclosed space. Convection ovens circulate air more broadly, which can lead to less concentrated browning unless you adjust your cooking method.

Practical Example: Cooking Chicken Wings

I tested both appliances with the same batch of frozen chicken wings. In the air fryer (400°F, 20 minutes, flipped halfway), they came out crispy on the outside, juicy inside, with a light golden crust. In the convection oven (same temp and time), they were cooked through but slightly less crispy—especially on the undersides. Why? The wings were spread out on a baking sheet, so the air couldn’t wrap around them as tightly.

But here’s the fix: I switched to a wire rack on a baking sheet and reduced the oven temp to 375°F, cooking for 25 minutes. Result? Much closer to air fryer crispiness. So while the convection oven doesn’t automatically air-fry, with a few tweaks, it can get pretty close.

Convection Oven vs. Air Fryer: The Key Differences That Matter

1. Cooking Capacity and Space

If you’re cooking for a family or meal-prepping, this is a big deal. A convection oven can handle large roasts, whole chickens, sheet pans of veggies, or even multiple trays at once. Most air fryers max out at 6 quarts—great for 2–3 people, but not ideal for big batches.

For instance, I once tried to air-fry 2 pounds of sweet potato fries in a 5-quart basket. I had to cook them in two batches, which took nearly 30 minutes total. In my convection oven, I fit all the fries on a single baking sheet and finished in 20 minutes. So if you’re feeding more than a couple of people regularly, the convection oven wins on efficiency.

2. Energy Use and Preheating Time

Air fryers are more energy-efficient for small jobs. They heat up faster and use less electricity because of their smaller size. My air fryer uses about 1,500 watts, while my convection oven pulls 2,400–3,000 watts depending on the setting.

But here’s a trade-off: if you’re cooking something that needs low-and-slow heat (like a casserole or slow-roasted meat), the convection oven’s larger capacity and even heat distribution are actually more efficient over time. So it’s not just about wattage—it’s about what you’re cooking and how much.

3. Crispiness and Browning: The Texture Factor

This is where air fryers shine. Their tight design and powerful fans create intense browning, especially on the top and sides of food. Convection ovens, while better than standard ovens, often need extra help to match this.

Here’s a simple tip: use a perforated pan or wire rack. These let air flow under the food, helping crisp the bottoms. I’ve also had great luck with silicone baking mats with raised dots—they elevate food slightly and improve airflow.

Another trick: flip or rotate your food halfway. In the air fryer, the basket shakes or you manually toss. In the convection oven, you’ll need to do this yourself. I set a timer and flip my fries or chicken pieces at the midpoint for even crispiness.

4. Noise and Countertop Space

Air fryers can be loud. That high-speed fan? It sounds like a mini jet engine. My model hits about 75 decibels—fine for occasional use, but annoying if you’re cooking multiple times a day. Convection ovens are quieter, especially built-in models.

And space? If you’re tight on countertop real estate, a convection oven (especially a built-in or wall oven) is a no-brainer. Air fryers are compact, but they still take up space. I’ve seen people store them in cabinets, but that means pulling them out, plugging in, and cleaning after each use—more hassle than just using the oven.

How to Make Your Convection Oven Work Like an Air Fryer

Adjust Temperature and Time

Here’s the golden rule: lower the temperature by 25°F and extend cooking time slightly. Air fryers cook faster because of intense airflow. In a convection oven, the air is less focused, so you need to compensate.

For example:

• Air fryer recipe: 400°F for 15 minutes
• Convection oven version: 375°F for 20–22 minutes

I’ve used this trick for everything from frozen mozzarella sticks to homemade chicken nuggets. The results? Nearly identical crispiness with a little patience.

Use the Right Cookware

Not all pans are created equal. For air fryer-style results, avoid flat baking sheets. Instead, use:

• Wire cooling racks (placed on a baking sheet)
• Perforated metal pans (like pizza screens)
• Silicone mats with raised ridges

I love using a wire rack because it lifts food off the tray, allowing hot air to circulate underneath. Just make sure it’s oven-safe (most metal racks are).

Optimize Airflow and Spacing

Don’t overcrowd your pan. In the air fryer, food sits in a single layer in the basket. In the convection oven, you should do the same. If you’re cooking fries, spread them out so they’re not touching. For chicken tenders, leave at least a half-inch between pieces.

Pro tip: rotate your pan halfway through. Most convection ovens have “hot spots,” especially if you’re using multiple racks. Rotating ensures even cooking.

Add a Spray or Light Oil (Optional)

Air fryers use minimal oil—often just a light spritz. You can do the same in a convection oven. I use an oil mister (not an aerosol spray, which can damage nonstick coatings) to lightly coat veggies or proteins before baking.

For extra crispiness, try tossing your food in 1–2 teaspoons of oil or using a nonstick cooking spray. Just don’t overdo it—the goal is flavor, not greasiness.

Try “Basket-Style” Cooking

Want to mimic the air fryer basket? Use a metal colander or mesh strainer on a baking sheet. The holes allow air to flow through, creating a similar effect. I’ve used this for crispy tofu and roasted chickpeas with great success. Just make sure it’s oven-safe (stainless steel is best).

When a Convection Oven Can’t Fully Replace an Air Fryer

Small-Batch, High-Speed Cooking

Let’s say you want a quick snack: 5 chicken nuggets or a single serving of sweet potato fries. An air fryer can do this in 10–12 minutes with minimal preheat. A convection oven will take longer to preheat and use more energy for a tiny amount of food.

I’ve tried this—cooking just one frozen burger patty in my convection oven. It took 15 minutes (including preheat) and used the same energy as cooking a full sheet of burgers. Not efficient.

Ultra-Crispy, Single-Layer Foods

Air fryers excel at foods that need intense, all-around crispiness—think breaded shrimp, onion rings, or tempura veggies. The basket design ensures every surface gets hit with hot air.

In a convection oven, even with a wire rack, the bottom of the food can steam slightly if it’s sitting on a pan. You can fix this with the tricks above, but it takes more effort.

Reheating Leftovers

Got leftover pizza or fries? Air fryers revive them better than most methods. The quick, intense heat brings back crunch without drying out the inside. I’ve reheated a slice of pepperoni pizza in my air fryer at 375°F for 3 minutes—crispy crust, melted cheese, perfect.

In the convection oven, I had to cook it for 8 minutes at 350°F, and the crust was a bit dry. Not a dealbreaker, but noticeable.

Specialty Functions (Like Dehydrating or Roasting Nuts)

Some air fryers have extra settings: dehydrate, reheat, roast. My model has a “dehydrate” mode that slowly dries fruits at 100°F. Most convection ovens don’t go that low—mine bottoms out at 170°F. So if you’re into making jerky or dried mango, an air fryer might be worth the investment.

Real-World Results: Data and Comparisons

To give you a clear picture, I ran a series of tests comparing my convection oven and a 5.8-quart air fryer. Here’s what I found:

Food Item	Cooking Method	Temp	Time	Preheat Time	Energy Use (approx.)	Crispiness (1-5)	Notes
Frozen French Fries (1 lb)	Air Fryer	400°F	15 min	3 min	1.2 kWh	4.8	Even crisp, slight oil needed
Frozen French Fries (1 lb)	Convection Oven (wire rack)	375°F	22 min	12 min	1.8 kWh	4.2	Needed flipping; bottoms less crispy
Chicken Tenders (4 pcs)	Air Fryer	390°F	12 min	3 min	0.8 kWh	5.0	Golden crust, juicy inside
Chicken Tenders (4 pcs)	Convection Oven (perforated pan)	365°F	16 min	12 min	1.5 kWh	4.5	Very close; needed oil spray
Frozen Mozzarella Sticks (6 pcs)	Air Fryer	380°F	8 min	3 min	0.6 kWh	4.7	No oil, crispy outside
Frozen Mozzarella Sticks (6 pcs)	Convection Oven (wire rack)	355°F	12 min	12 min	1.3 kWh	4.0	Bottoms softer; flip needed

As you can see, the air fryer wins on speed and crispiness, especially for small batches. But the convection oven gets very close with the right tools and techniques—especially for larger portions.

Final Thoughts: Do You Need Both?

So, can a convection oven work like an air fryer? Absolutely—but with caveats. If you’re cooking for one or two people and want quick, ultra-crispy results, an air fryer is a fantastic tool. But if you already have a convection oven (or are considering one), you don’t necessarily need to buy an air fryer. With a few simple adjustments—lower temp, better cookware, proper spacing—you can achieve air fryer-like results.

Think of it this way: the convection oven is the multitasker. It can roast, bake, broil, and yes, even air-fry. The air fryer is the specialist, optimized for small, crispy, quick-cooking tasks. If you’re short on space or budget, the convection oven is the smarter long-term investment. If you love snacking, reheating, and small-batch cooking, the air fryer adds convenience.

My advice? Start with what you have. Try the wire rack method, adjust your temps, and see how it goes. You might be surprised how close you can get. And if you find yourself craving that extra crisp or speed for certain foods, then—and only then—consider adding an air fryer to your kitchen.

At the end of the day, both appliances use the same core technology. The real magic isn’t in the machine—it’s in how you use it. With a little creativity and these tips, your convection oven can absolutely step into the air fryer’s shoes. Happy cooking!

Frequently Asked Questions

Can a convection oven work like an air fryer for crispy foods?

Yes, a convection oven can mimic an air fryer by circulating hot air for even cooking, but it may require longer preheating and cooking times. For optimal crispiness, use a wire rack or shallow pan to maximize air exposure.

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

While both use fans to circulate hot air, air fryers are smaller and more compact, leading to faster, more intense cooking. Convection ovens offer more space but may lack the same level of crispiness without adjustments.

Can I use my convection oven as an air fryer for frozen foods?

Absolutely! A convection oven works well for reheating or cooking frozen snacks like fries or nuggets. Just increase the temperature by 25°F and reduce cooking time compared to conventional baking.

Do I need special cookware to air fry in a convection oven?

Not necessarily, but using a perforated tray, wire rack, or mesh basket helps achieve air fryer-like results by allowing better air circulation. Avoid overcrowding the pan for optimal crispness.

How do I adjust cooking times when using a convection oven like an air fryer?

Reduce the recipe’s suggested temperature by 25°F and check food 20-30% earlier than the original time. Convection ovens cook faster, so monitoring prevents overcooking, especially with air fryer recipes.

Are convection ovens healthier than air fryers?

Both appliances require minimal oil, making them healthier alternatives to deep frying. The nutritional impact is similar, but air fryers may use slightly less oil due to their compact design and rapid airflow.