Can Convection Oven Be Used as Air Fryer Find Out Here

Yes, a convection oven can be used as an air fryer—both use rapid hot air circulation for crispy, evenly cooked food. With simple adjustments like lower temperatures (25–50°F less) and shorter cook times, you can achieve air-fried results without buying extra appliances.

Key Takeaways

• Yes, you can air fry in a convection oven with similar crisp results.
• Adjust temperature down by 25°F to mimic air fryer settings for best outcomes.
• Use shallow, perforated pans to maximize airflow and achieve crispy textures.
• Preheat the oven to ensure even cooking and consistent air frying performance.
• Batch cooking works, but overcrowding reduces crispiness—cook in small portions.
• No air fryer basket? Use a wire rack on a baking sheet instead.

Can Convection Oven Be Used as Air Fryer? Let’s Find Out

Imagine this: You’re craving crispy, golden chicken wings, but you don’t own an air fryer. Panic sets in—until you remember your trusty convection oven sitting right there in your kitchen. Can you use it to get that same crispy, air-fried texture without buying another gadget? I’ve been there, and after testing, researching, and burning a few batches, I’ve got the answers you need.

Air fryers have taken kitchens by storm, promising guilt-free fried foods with little to no oil. But they’re not cheap, and not everyone wants to clutter their countertop with yet another appliance. That’s why so many people ask: Can a convection oven be used as an air fryer? The short answer? Yes, but with some caveats. In this guide, we’ll dive deep into how these two appliances compare, how to adapt your convection oven for air frying, and when it might actually be better to invest in a dedicated air fryer. Whether you’re a cooking newbie or a seasoned home chef, this post will help you make the most of what you already own—without sacrificing flavor or texture.

How Convection Ovens and Air Fryers Work

The Science Behind Convection Ovens

A convection oven is like a regular oven’s smarter, more efficient cousin. It uses a built-in fan and exhaust system to circulate hot air around your food. This constant airflow reduces hot spots, speeds up cooking, and promotes even browning. The result? Roasted veggies with crispy edges, golden-brown cookies, and meats that cook through without drying out.

Think of it like a wind tunnel for your food. The fan forces hot air to move, so heat reaches every side of your dish. This is why convection ovens are great for baking, roasting, and even dehydrating. But here’s the key: the fan is usually at the back or top of the oven, and airflow isn’t as intense or focused as in an air fryer.

What Makes Air Fryers Different?

An air fryer is essentially a mini convection oven with a turbocharged fan. It’s designed to maximize airflow in a compact space. Most air fryers use a powerful fan at the top, which blasts hot air downward at high speed. This creates a “cyclone” effect that surrounds food from all angles, giving it that signature crispy crust with minimal oil.

Because air fryers are small, the heat is concentrated. This means faster cooking and better browning. For example, a basket of frozen fries might take 12 minutes in an air fryer but 20–25 minutes in a convection oven. The smaller cavity also helps retain heat, reducing energy use and preheating time.

Key Similarities and Differences

• Both use forced hot air to cook food faster and more evenly than traditional ovens.
• Air fryers have a more powerful, focused fan and a smaller cooking chamber, which enhances crispiness.
• Convection ovens are larger, so they take longer to preheat and cook, but they can handle bigger batches.
• Air fryers are optimized for single-layer cooking (like a basket of chicken nuggets), while convection ovens work better for sheet pans or multiple racks.

So, can a convection oven mimic an air fryer? Technically, yes—but you’ll need to tweak your technique to get close to that air-fried perfection.

Can You Air Fry in a Convection Oven? Yes, With These Tricks

Adjust Your Cooking Time and Temperature

One of the biggest mistakes people make when using a convection oven as an air fryer is not adjusting the time and temperature. Since convection ovens circulate air, they cook food faster than conventional ovens. But compared to air fryers, they’re still slower due to the larger cavity.

Here’s the golden rule: Reduce the temperature by 25°F (about 15°C) and check your food 2–5 minutes earlier than the recipe suggests. For example, if a recipe calls for 400°F in an air fryer, set your convection oven to 375°F and start checking at the 8-minute mark for a 10-minute air fryer recipe.

I learned this the hard way when I tried to make crispy tofu. I used the same time and temp as the air fryer recipe and ended up with dry, rubbery cubes. After adjusting, the tofu came out golden and tender—just like the air fryer version.

Use the Right Cookware and Positioning

Not all pans are created equal for “air frying” in a convection oven. To mimic the airflow of an air fryer, you need to let hot air circulate around your food. Here’s how:

• Use a wire rack on top of a baking sheet. This lifts food off the pan, allowing air to reach the bottom. Perfect for chicken wings, fish sticks, or roasted veggies.
• Avoid deep pans or casserole dishes—they block airflow and trap steam, leading to soggy results.
• Use a perforated pan or air fryer insert if you have one. These are designed to maximize airflow and are a game-changer for convection oven air frying.
• Don’t overcrowd the pan. Leave at least ½ inch between pieces. If food touches, it steams instead of crisps.

Pro tip: Flip or rotate your food halfway through cooking. Since the fan in a convection oven isn’t as powerful, flipping ensures even browning on both sides.

Oil: Less Is More (But Don’t Skip It)

Air fryers are famous for using just a teaspoon of oil to achieve crispy results. In a convection oven, you’ll need a light spray or brush of oil—about 1–2 teaspoons per batch. Too much oil can cause smoke, especially at high temps.

For best results, use oils with a high smoke point, like avocado, grapeseed, or light olive oil. Spray oils (like PAM) work well for even coverage. I like to lightly coat frozen foods like mozzarella sticks or sweet potato fries before baking.

Bonus tip: Toss your food with a little cornstarch or rice flour before oiling. This creates a light coating that gets extra crispy—perfect for onion rings or chicken tenders.

Foods That Work (and Don’t Work) When Air Frying in a Convection Oven

Best Foods for Convection Oven “Air Frying”

Some foods shine when cooked in a convection oven with air-fryer techniques. Here are my top picks:

• Frozen snacks: Mozzarella sticks, tater tots, and chicken nuggets crisp up beautifully. Just lay them on a wire rack and bake at 375–400°F for 12–15 minutes, flipping halfway.
• Vegetables: Broccoli, Brussels sprouts, and cauliflower get crispy edges with a tender center. Toss with oil, salt, and pepper, then bake at 400°F for 15–20 minutes.
• Chicken wings and drumsticks: These are convection oven superstars. Bake at 400°F for 25–30 minutes, flipping halfway, for crispy skin and juicy meat.
• Fish fillets: Lightly oiled salmon or cod cooks fast (10–12 minutes at 375°F) and stays moist.
• Reheating leftovers: Pizza, fries, and fried chicken regain their crispiness without a microwave sogginess.

I’ve made “air-fried” sweet potato fries in my convection oven dozens of times. They’re not exactly like air fryer fries, but they’re close enough to satisfy cravings—and I don’t have to buy another appliance.

Foods That Struggle in a Convection Oven

Not everything works well. Here are foods that are better left to a dedicated air fryer:

• Small, delicate items: Think tiny shrimp or flaky fish sticks. The convection oven’s weaker airflow can’t crisp them evenly, and they dry out quickly.
• High-moisture foods: Foods like eggplant or zucchini release a lot of water when cooked. In a convection oven, this steam can make the surface soggy instead of crispy. Air fryers handle this better due to faster moisture evaporation.
• Foods needing constant stirring: Air fryers let you shake the basket mid-cook. In a convection oven, you’d need to stop, open the door, and stir—which drops the temperature and slows cooking.
• Very small batches: If you’re cooking just 1–2 servings, a convection oven wastes energy. Air fryers heat up faster and use less power for small portions.

For example, I once tried to make crispy kale chips in my convection oven. They came out chewy, not crispy. The air fryer’s intense heat would’ve dried them out faster. Lesson learned: Know your appliance’s limits.

Pros and Cons: Convection Oven vs. Air Fryer

Advantages of Using a Convection Oven as an Air Fryer

• No extra cost: If you already own a convection oven, you’re set. No need to spend $80–$150 on an air fryer.
• More space: Cook large batches at once—perfect for families or meal prep. You can air-fry a whole tray of chicken tenders or a sheet pan of roasted veggies.
• Versatility: Convection ovens can do more than air fry. Bake, roast, broil, and even dehydrate (with a dehydrator attachment).
• No learning curve: If you’re familiar with ovens, you already know how to use it. No new buttons or settings to figure out.
• Better for baking: Want to make air-fried cookies or muffins? A convection oven handles delicate baked goods better than an air fryer’s basket.

I love using my convection oven for big Sunday meals. I’ll air-fry a tray of brussels sprouts while roasting a whole chicken on another rack. It’s multitasking at its finest.

Where Convection Ovens Fall Short

• Slower cooking: Air fryers cook 20–30% faster due to concentrated heat. A convection oven might take 25 minutes for what an air fryer does in 15.
• Less crispy results: The airflow isn’t as intense, so foods like french fries or chicken wings won’t get quite as crispy. You might need to broil at the end for extra crunch.
• Energy use: Heating a large oven cavity uses more electricity than a small air fryer, especially for small batches.
• Harder to monitor: Air fryers let you see and shake food easily. In a convection oven, you have to open the door, which cools the interior.
• Preheating time: Convection ovens take 5–10 minutes to preheat. Air fryers are ready in 2–3 minutes.

For example, when I’m craving a quick snack, I’ll reach for the air fryer. But for a family dinner, my convection oven wins every time.

Tips to Get Air-Fryer Results in Your Convection Oven

Preheat for Maximum Crispiness

Never skip preheating. A hot oven is key to crispy food. When food hits a cold oven, it starts steaming instead of browning. Preheat your convection oven for at least 10 minutes before adding food.

Pro tip: Place your wire rack and baking sheet in the oven while it preheats. This ensures everything is hot when your food goes in—just like an air fryer basket.

Use the Broiler for Extra Crisp

If your food isn’t crispy enough, finish it under the broiler. Move the rack to the top third of the oven and broil for 1–2 minutes. Watch closely—broiling can burn food quickly!

I use this trick for frozen chicken tenders. Bake at 375°F for 12 minutes, then broil for 1 minute. The result? Crispy, restaurant-quality tenders with no extra oil.

Rotate Pans and Flip Food

Convection ovens have hot and cool spots. Halfway through cooking, rotate your pan 180 degrees and flip or stir your food. This ensures even browning.

For example, when I make “air-fried” potatoes, I flip them halfway and rotate the pan. They come out golden on all sides—no soggy bottoms!

Experiment with Cooking Times

Every oven is different. Keep a cooking journal to track what works. Note the temperature, time, and results for each recipe. Over time, you’ll learn your oven’s quirks.

For instance, my convection oven runs hot, so I reduce recipes by 25°F. Your oven might be the opposite. Test and adjust!

Clean Your Oven Regularly

Built-up grease and food particles affect airflow. Clean your oven every few months (or after messy meals) to keep it running efficiently.

I use a paste of baking soda and water to scrub the interior. It’s non-toxic and works like a charm!

Data Table: Convection Oven vs. Air Fryer Performance

Food	Air Fryer Time (Minutes)	Convection Oven Time (Minutes)	Convection Oven Temp (°F)	Notes
Frozen French Fries	12	18–20	400	Use wire rack; flip halfway
Chicken Wings	20	25–30	400	Flip halfway; broil 1 min at end
Brussels Sprouts	15	20–22	375	Toss with oil and salt
Frozen Mozzarella Sticks	8	12–14	375	Don’t overcrowd; use rack
Salmon Fillet	10	12–14	375	Lightly oiled; don’t overcook
Reheated Pizza	5	7–8	375	Place directly on rack

Final Thoughts: Should You Use Your Convection Oven as an Air Fryer?

So, can a convection oven be used as an air fryer? Absolutely—especially if you already own one. With a few tweaks, you can achieve crispy, delicious results for most foods. Use a wire rack, reduce the temperature, adjust cooking times, and don’t overcrowd the pan. For large batches or family meals, a convection oven is often the better choice.

But if you’re a busy person who cooks small portions, craves ultra-crispy snacks, or hates preheating, a dedicated air fryer might be worth the investment. It’s faster, more efficient for single servings, and gives you that perfect crunch.

At the end of the day, the best appliance is the one you’ll actually use. If your convection oven is already in your routine, embrace it. Master the art of convection “air frying,” and you’ll save money, counter space, and still enjoy your favorite crispy treats. After all, cooking is about creativity—not just gadgets. Now go make those wings, fries, or veggies, and let the crispy magic happen!

Frequently Asked Questions

Can a convection oven be used as an air fryer?

Yes, a convection oven can mimic air frying by circulating hot air to cook food quickly and evenly. However, it may require longer cooking times and preheating compared to a dedicated air fryer.

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 efficient at crisping food due to their compact design. Convection ovens have larger capacities but may not achieve the same level of crispiness without adjustments.

How do I use my convection oven as an air fryer?

To use a convection oven as an air fryer, set the temperature 25°F lower than the recipe suggests and reduce cooking time by 20-30%. Use a wire rack or perforated tray to improve air circulation for crispier results.

Does food taste the same when cooked in a convection oven vs. an air fryer?

Food cooked in a convection oven can taste similar to air-fried dishes, but the texture may differ slightly due to less intense airflow. For best results, monitor food closely and adjust cooking times.

Are there specific convection oven settings for air frying?

Many convection ovens have a “convection roast” or “air fry” setting, but if yours doesn’t, use the standard convection bake mode. Always refer to your oven’s manual for optimal settings to replicate air frying.

Is it worth buying an air fryer if I already have a convection oven?

If you frequently cook small, crispy foods, an air fryer’s speed and efficiency might justify the purchase. For occasional use, your convection oven can likely handle the job with minor adjustments.