Can a Convection Oven Be Used Like an Air Fryer Discover the Truth

Yes, a convection oven can be used like an air fryer—it circulates hot air for crispy, evenly cooked food with little to no oil. The key difference is capacity and speed, as air fryers are smaller and more efficient, but a convection oven delivers similar results with slight adjustments to time and temperature.

Key Takeaways

• Yes, it can: A convection oven mimics air frying with faster, crispier results.
• Adjust temperatures: Lower heat by 25°F to match air fryer performance.
• Use shallow trays: Maximize airflow for even, crispy cooking.
• Preheat first: Ensures consistent results, just like an air fryer.
• Batch cooking: Cook larger quantities than most air fryers allow.
• Oil lightly: Enhances crispiness but use less than traditional frying.

Can a Convection Oven Be Used Like an Air Fryer? Discover the Truth

Let’s be honest—kitchen gadgets are exciting, but they can also be overwhelming. One minute you’re eyeing that shiny new air fryer, promising crispy fries without the guilt, and the next, you’re wondering: “Wait, can’t my convection oven do the same thing?”

If you’ve ever stood in front of your oven, air fryer box in hand, asking yourself that very question, you’re not alone. I’ve been there. I bought my first air fryer with great fanfare, only to realize I already had a convection oven. Cue the internal debate: Do I really need both? After months of testing, experimenting, and yes, even a few kitchen mishaps, I’ve got answers. And the truth? It’s not as simple as a yes or no. Whether a convection oven can be used like an air fryer depends on what you’re cooking, how you cook it, and what results you’re chasing.

In this post, we’ll explore the real differences, the surprising similarities, and how to get the most out of your convection oven—even if you’re dreaming of air fryer-level crispiness. No hype, no fluff. Just practical insights to help you decide what’s right for your kitchen.

Understanding the Basics: Convection Oven vs. Air Fryer

What Is a Convection Oven?

A convection oven is a standard oven with one key upgrade: a fan. That fan circulates hot air throughout the oven cavity, helping heat distribute more evenly and cook food faster than a traditional (radiant heat) oven. Think of it like a gentle breeze inside your oven—keeping temperatures consistent and reducing hot spots.

Most modern ovens now come with a convection setting. Some even have multiple fans and heating elements for precise control. Convection ovens are great for roasting vegetables, baking cookies, and cooking large dishes like whole chickens or lasagna. The fan helps create a more uniform browning and crisp exterior, especially on meats and baked goods.

But here’s the catch: convection ovens are generally larger. A typical home convection oven holds 5–7 cubic feet. That means more space for air to move, which can dilute the intense, focused heat you might want for certain foods.

What Is an Air Fryer?

An air fryer is a compact countertop appliance that uses rapid air circulation—often with a high-powered fan—to mimic deep frying. It’s essentially a small convection oven with a few key tweaks: a tighter cooking chamber, faster fan speed, and often a basket or tray design that promotes better airflow around the food.

The magic of an air fryer lies in its size. Because the cooking space is small (usually 3–6 quarts), the hot air hits the food from all sides more aggressively. This creates a crispier exterior with less oil—sometimes just a teaspoon or even none. It’s ideal for small batches: fries, chicken tenders, mozzarella sticks, or reheating leftover pizza.

Air fryers also heat up faster and use less energy than full-sized ovens. That makes them perfect for quick weeknight meals or when you don’t want to heat up your whole kitchen.

Key Similarities and Differences

• Both use convection technology: That fan-driven hot air is the core of both appliances. They rely on circulating air, not just radiant heat.
• Air fryers are smaller and faster: The compact size means quicker preheating and more intense airflow around food.
• Convection ovens are larger and more versatile: They can handle big roasts, multiple racks, and full sheet pans. But they may not deliver the same “crisp” as an air fryer for small, breaded foods.
• Air fryers often come with preset programs: Many have “fry,” “bake,” or “reheat” buttons. Convection ovens usually require manual temperature and time settings.

So, can a convection oven be used like an air fryer? In theory, yes. In practice? It depends. Let’s dig deeper.

Can You Air Fry in a Convection Oven? The Short Answer (and the Long One)

The Short Answer: Yes, But With Adjustments

Yes, you can absolutely use your convection oven to mimic air frying. In fact, many recipes labeled “air fryer” can be adapted to a convection oven with just a few tweaks. The key is understanding how to optimize your oven to get closer to that air fryer crisp.

I tested this with one of my favorite guilty pleasures: frozen french fries. I cooked a batch in my air fryer (375°F for 12 minutes, shaking halfway) and another in my convection oven (375°F for 18 minutes, flipping halfway). The air fryer batch was crisper, with a golden, almost fried texture. The convection oven batch was good—crispy on the outside, tender inside—but slightly softer overall.

Why the difference? Size and airflow. The air fryer’s smaller chamber forces hot air to hit the fries more directly and consistently. The convection oven, with its larger space, has more “dead zones” where air circulates less aggressively.

How to Adapt Air Fryer Recipes for a Convection Oven

Here’s how I’ve learned to “air fry” in my convection oven—without buying another gadget:

• Reduce the temperature by 25°F: Air fryers often cook at higher temps (like 400°F). In a convection oven, 375°F is usually enough to avoid over-browning.
• Increase cooking time slightly: Since the oven is larger, food may take 5–10 minutes longer than the air fryer recipe suggests. Start checking at the original time, then add as needed.
• Use a wire rack or perforated pan: This lifts food off the baking sheet, letting hot air circulate underneath. I use a cooling rack on top of a baking sheet—works great for chicken wings or fish sticks.
• Don’t overcrowd the pan: Just like in an air fryer, give food space. Overlapping pieces will steam instead of crisp.
• Shake or flip halfway: This ensures even browning. For fries or veggies, I toss them gently. For meats, I flip with tongs.
• Use a little oil (but less than frying): A light spray or brush of oil helps achieve that golden crust. Avocado or olive oil works well.

One night, I made air fryer chicken tenders in my convection oven. I coated them in panko, sprayed lightly with oil, and baked at 375°F for 22 minutes (flipping halfway). They came out golden and crispy—almost identical to the air fryer version. My kids couldn’t tell the difference!

When It Works—and When It Doesn’t

Convection ovens shine when you’re cooking larger quantities or foods that benefit from even roasting. Think:

• Roasted vegetables (brussels sprouts, sweet potatoes)
• Chicken thighs or drumsticks
• Baked fish with a crispy crust
• Homemade pizza with a golden crust

But for ultra-crispy, small-batch items—like mozzarella sticks or tiny tater tots—you might miss the air fryer’s intense crunch. The convection oven just can’t replicate that 360-degree blast of heat in the same way.

Still, with the right technique, your convection oven can get very close—and save you counter space.

Performance Comparison: Cooking the Same Foods in Both Appliances

Test 1: French Fries

Air Fryer: 375°F, 12 minutes, shake halfway. Result: Crispy outside, fluffy inside. Golden brown, no sogginess.

Convection Oven: 375°F, 18 minutes, flip halfway. Result: Good crisp, slightly less golden. Edges were crunchy, center tender. Needed a few extra minutes to match the air fryer’s texture.

Verdict: Air fryer wins for crispness, but convection oven delivers a solid alternative—especially if you’re cooking a double batch.

Test 2: Chicken Wings

Air Fryer: 400°F, 25 minutes, flip once. Result: Crispy skin, juicy meat. Minimal oil needed.

Convection Oven: 375°F, 35 minutes, flip halfway. Used a wire rack. Result: Crispy skin, slightly less “fried” texture. Still delicious, with more even browning across the batch.

Verdict: Convection oven wins for volume. I cooked 20 wings at once—no problem. The air fryer maxed out at 10. For game day, the oven is the better choice.

Test 3: Reheating Pizza

Air Fryer: 350°F, 3 minutes. Result: Crust crisp, cheese warm. Perfect.

Convection Oven: 350°F, 6 minutes. Result: Crust was good, but slightly dry. Cheese didn’t melt as evenly.

Verdict: Air fryer wins for speed and texture. But if you’re reheating a whole pizza (or multiple slices), the convection oven handles it better.

Test 4: Baking Cookies

Air Fryer: 325°F, 8 minutes. Result: Edges crisp, center soft. But only 6 cookies fit. Had to bake in batches.

Convection Oven: 325°F, 10 minutes. Result: Even bake, golden edges, soft centers. Baked 24 cookies at once.

Verdict: Convection oven wins by a mile. Air fryer is great for small batches, but not practical for baking.

Summary of Results

Here’s a quick look at how the two appliances compare across key factors:

Factor	Convection Oven	Air Fryer
Crispiness (small foods)	Good, with technique	Excellent
Cooking Speed	Slower (larger cavity)	Faster (smaller, heats quickly)
Batch Size	Large (5+ quarts)	Small (3–6 quarts)
Energy Use	Higher	Lower
Versatility	High (baking, roasting, broiling)	Medium (best for crispy, small items)
Counter Space	Built-in (no extra space)	Requires counter space

As you can see, the convection oven can be used like an air fryer—but it’s not a perfect substitute. It’s more of a “close cousin” with different strengths.

Tips to Get Air Fryer-Like Results in Your Convection Oven

Use the Right Cookware

Not all pans are created equal. For air fryer-style cooking in your convection oven, ditch the solid baking sheet. Instead, try:

• Wire racks: Place a cooling rack on a baking sheet. This lifts food off the surface, letting hot air circulate underneath. Great for wings, fries, and fish.
• Perforated pans: These have small holes to promote airflow. Some brands make “air fryer pans” that fit standard sheet pans.
• Dark, non-stick pans: They absorb heat better, helping create a crisp crust. Just avoid overcrowding.

I keep a set of wire racks in my oven drawer. They’re cheap, easy to clean, and make a huge difference in texture.

Optimize Airflow and Spacing

Air needs to move freely. Here’s how to help it:

• Use the middle rack: This ensures even heat distribution.
• Leave space between pieces: No touching! If food is too close, it will steam instead of crisp.
• Flip or shake halfway: This is non-negotiable. It ensures all sides get equal exposure to hot air.
• Use parchment paper with holes: If you’re worried about sticking, use perforated parchment. It helps with cleanup without blocking airflow.

Adjust Oil and Breading Techniques

Oil is your friend—but less is more.

• Spray, don’t pour: Use an oil sprayer (or a mister) for even, light coating. A little goes a long way.
• Try a light dusting of cornstarch: This helps create a crispier crust on chicken or fish. Mix it into your breading.
• Let breaded food rest 5 minutes: This helps the coating set before cooking, preventing it from falling off.

For my “air fryer” sweet potato fries, I toss them in 1 tsp oil, ½ tsp cornstarch, salt, and paprika. Then I spread them on a wire rack and bake at 375°F for 20 minutes (flip halfway). They come out crispy on the outside, tender inside—no sogginess!

Preheat and Monitor Closely

Preheating your convection oven is crucial. It ensures food starts cooking immediately, which helps with browning. I always preheat for at least 10 minutes.

Also, keep an eye on things. Convection ovens can brown faster than expected. I’ve had a few “too crispy” batches because I got distracted. Set a timer and check 2–3 minutes before the recipe says to stop.

When to Stick with the Air Fryer (and When to Skip It)

Stick with the Air Fryer When:

• You’re cooking small, breaded items: Think popcorn shrimp, mozzarella sticks, or mini egg rolls. The air fryer’s intense airflow gives them that restaurant-style crunch.
• You want quick, single servings: Need a quick snack? The air fryer heats up in 2–3 minutes and cooks fast. Perfect for a solo meal.
• You’re reheating leftovers: Pizza, fried chicken, even french fries—air fryers reheat with minimal sogginess. My leftover fried chicken from last night tasted almost as good as new.
• You have limited oven space: If your oven is full with a roast, the air fryer is a great sidekick for crispy sides.

Skip the Air Fryer (and Use Your Convection Oven) When:

• You’re cooking large batches: Need to feed a crowd? The convection oven wins. I made 30 buffalo wings for a party—no problem. The air fryer would’ve taken 3 batches.
• You’re baking: Cookies, cakes, bread? Stick with the oven. Air fryers are too small and can’t maintain the even heat needed for baking.
• You’re roasting vegetables or meats: Convection ovens are ideal for roasting a whole chicken, a tray of veggies, or a sheet pan dinner. The larger space and even heat make it perfect.
• You’re short on counter space: Air fryers take up valuable real estate. If your kitchen is small, you might not need another appliance.

The Hybrid Approach

Here’s my personal strategy: I use my convection oven as my “air fryer” most of the time. But I keep a small air fryer for those ultra-crispy, small-batch cravings. It’s the best of both worlds.

For example, I’ll roast a whole tray of brussels sprouts in the convection oven. Then, if I want a few extra-crispy ones for my plate, I pop them in the air fryer for 2 minutes. Instant upgrade!

You don’t have to choose one over the other. Think of them as tools in your cooking toolkit. Use the right one for the job.

Final Thoughts: Can a Convection Oven Be Used Like an Air Fryer?

So, can a convection oven be used like an air fryer? The answer is a resounding yes—with some adjustments.

Your convection oven can absolutely deliver air fryer-style results, especially if you use the right techniques: wire racks, proper spacing, flipping halfway, and adjusting time and temperature. It won’t always match the air fryer’s intense crispness on tiny foods, but for most everyday cooking—fries, chicken, veggies, reheating—it’s more than capable.

The real value of your convection oven lies in its versatility. It can air fry, roast, bake, broil, and even dehydrate (with the right settings). An air fryer, while fantastic for specific tasks, is more limited. It’s a specialist. Your convection oven is a generalist—and a darn good one.

Before you buy an air fryer, ask yourself: Do I need it? If you’re cooking for one, want ultra-crispy snacks, or hate heating up your whole oven, then yes—it might be worth it. But if you already have a convection oven and cook for a family, you might not need another gadget cluttering your counter.

At the end of the day, it’s not about the appliance. It’s about the food. And whether you’re using an air fryer, a convection oven, or a cast-iron skillet, the goal is the same: delicious, satisfying meals with less hassle and less oil.

So go ahead—try those “air fryer” recipes in your convection oven. Tweak the settings, use a wire rack, and don’t forget to flip. You might be surprised by how close you can get. And who knows? You might just save yourself $100 and a lot of counter space.

Happy cooking—and remember, the best tool is the one that works for you.

Frequently Asked Questions

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

Yes, a convection oven can mimic an air fryer’s crispiness by circulating hot air, though it may require longer preheating and cooking times. Adjust temperatures by 25°F lower than air fryer recipes to avoid overcooking.

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

While both use convection fans, air fryers have smaller cavities and more powerful airflow for faster, crisper results. Convection ovens are better for larger batches but lack the air fryer’s intensity.

Can a convection oven replace an air fryer entirely?

For most tasks, yes—especially with a “convection bake” or “roast” setting. However, air fryers excel at ultra-crispy, single-layer foods (like fries) due to their compact design and rapid airflow.

Do I need special cookware to use a convection oven like an air fryer?

Use shallow, perforated trays or wire racks to maximize airflow, similar to an air fryer basket. Avoid covering food entirely to ensure crispiness, just as you would in an air fryer.

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

Lower the temperature by 25°F and increase cooking time by 30-50%. Stir or flip food halfway through for even crisping, as convection ovens have less intense airflow.

Is a convection oven healthier than an air fryer?

Both require minimal oil, making them equally healthy. The main difference is cooking speed: air fryers crisp food faster, but convection ovens offer more versatility for larger meals.