Can a Convection Microwave Replace an Air Fryer Find Out Here

A convection microwave can effectively replace an air fryer for most crisping, baking, and reheating tasks, offering similar results with greater versatility. With the right settings and accessories, it delivers evenly cooked, golden-brown dishes—making it a space- and cost-saving alternative in one compact appliance.

Key Takeaways

• Convection microwaves can air fry with similar crispiness using less oil.
• Prefer speed? Microwaves cook faster, ideal for quick meals.
• Space-saving tip: One appliance for microwaving, baking, and frying.
• Check wattage: Higher power ensures better air frying results.
• Versatility matters: Convection microwaves offer more cooking modes.
• Healthier meals: Both reduce oil, but air fryers excel in texture.

Can a Convection Microwave Replace an Air Fryer? Find Out Here

Let’s be real: kitchen countertops are prime real estate. Between the blender, toaster, coffee maker, and that rice cooker you swore you’d use weekly, things get cluttered fast. That’s why, when I first heard about convection microwaves and air fryers, I had one burning question: Can a convection microwave replace an air fryer? After years of testing, cooking, and even accidentally charring a few chicken wings (oops), I finally have the answer—and it’s not a simple yes or no. It depends on your cooking habits, space, budget, and what you’re craving.

If you’re like me, you’ve probably stood in an appliance store staring at two sleek machines, wondering if you really need both. One promises crispy fries without oil, the other says it can roast, bake, and microwave all in one. The good news? There’s overlap. The tricky part? Knowing where one stops and the other begins. In this guide, we’ll dive deep into how these appliances work, where they shine, and where they fall short. By the end, you’ll know whether you can ditch the air fryer for a convection microwave—or if you’re better off keeping both.

How Do Convection Microwaves and Air Fryers Work?

The Science Behind Convection Microwaves

Think of a convection microwave as a hybrid superhero. It has two main functions: microwaving (using electromagnetic waves to heat water molecules in food) and convection cooking (using a heating element and fan to circulate hot air, like a mini oven).

• Microwave mode: Best for reheating leftovers, defrosting, or cooking simple dishes fast (like scrambled eggs or steamed veggies).
• Convection mode: Uses a heating element and fan to bake, roast, and crisp food. It’s why you can bake cookies or roast a chicken in some models.

For example, I once used my convection microwave’s “convection roast” setting to cook a 3-pound chicken in about 50 minutes. It came out juicy inside with a golden, slightly crisp skin—pretty impressive for a microwave!

How Air Fryers Create Crispy Magic

Air fryers are like compact convection ovens with a turbocharged fan. They use rapid air circulation at high heat (usually 350°F–400°F) to create a crispy crust on food with little or no oil.

• High-speed fan: Blows hot air around food in a small basket, mimicking deep-frying.
• Smaller cooking space: The confined area helps heat stay consistent and crisp food faster.

When I tested frozen french fries in my air fryer, they were golden and crunchy in 12 minutes. In the convection microwave? They were edible but softer—like oven-baked fries with a hint of crispness.

Pro tip: Air fryers work best for smaller batches (1–2 servings). Trying to cook a whole family meal? You might need multiple rounds.

Key Differences: Cooking Performance Compared

Crispiness and Texture: Where Air Fryers Win

Let’s talk crunch—because that’s what most people want from an “air fryer.” Air fryers consistently deliver deeper crispness, especially on the outside of foods like chicken wings, mozzarella sticks, or even roasted veggies.

• Why? The air fryer’s smaller chamber and powerful fan create a “wind tunnel” effect, removing moisture faster and browning food more evenly.
• Convection microwave: Larger cavity means air spreads out. Food cooks, but the texture is often more “roasted” than “crispy.”

I tested both with chicken tenders: the air fryer version had a satisfying crackle when bitten into. The convection microwave version was tender and flavorful, but the breading was softer—like a baked version.

Speed and Efficiency: Microwave Advantage

Here’s where convection microwaves shine. Because they use microwave energy to preheat food faster, total cooking time is often shorter—especially for dishes with high water content.

• Example: Frozen lasagna reheated in a convection microwave (convection + microwave combo) took 12 minutes. In the air fryer? 18 minutes (and it dried out slightly).
• Reheating: A slice of pizza? 2 minutes in the microwave vs. 6 minutes in the air fryer.

But—and this is a big but—if you’re only using convection mode (no microwaving), the times are closer. A convection microwave baking a cake might take 30 minutes; an air fryer would need 25–28 minutes due to better heat circulation.

Capacity and Versatility

This is where convection microwaves pull ahead for families or meal preppers.

• Convection microwave: Can handle a 10-inch pizza, a whole chicken, or a casserole dish. Great for one-pot meals or larger portions.
• Air fryer: Most models hold 3–6 quarts. You’ll need to cook in batches for more than 2–3 people.

I tried cooking a family of four’s dinner in my 5-quart air fryer. It took three rounds to cook enough chicken and veggies—and I had to reheat the first batch. The convection microwave handled the same meal in one go.

Tip: If you love meal prepping, the convection microwave’s larger space lets you roast a whole tray of sweet potatoes or bake a batch of muffins at once.

Which Foods Work Best in Each Appliance?

Air Fryer Superstars: Crispy, Small-Batch, and Snacky

Air fryers are built for foods that need maximum crispiness and quick cooking. Here are my top picks:

• Frozen snacks: French fries, tater tots, mozzarella sticks, chicken nuggets (crispy in 10–15 mins).
• Small proteins: Chicken wings, fish sticks, shrimp (great for 1–2 servings).
• Reheating fried foods: Revives leftover fried chicken or spring rolls better than a microwave.
• Vegetables: Brussels sprouts, broccoli, or cauliflower roasted until caramelized.

I once used my air fryer to make “crispy tofu bites” with just 1 tsp of oil. They were crunchy on the outside, soft inside—and ready in 18 minutes. The same recipe in the convection microwave was good but not as textured.

Convection Microwave Wins: Larger, Moist, and Multitasking

For dishes where moisture, volume, or multitasking matter, the convection microwave is king.

• Whole meals: Baked pasta, casseroles, or lasagna (no need to preheat a big oven).
• Roasting large items: Whole chickens, roasts, or large veggie trays.
• Baking: Cookies, brownies, or small cakes (some models even have a “bake” preset).
• Multistep cooking: Use microwave to defrost, then convection to crisp. Example: Defrost frozen fish in 5 mins, then “air fry” in convection mode for 12 mins.

One of my favorite tricks? Using the convection microwave to make a one-pot quinoa bowl: microwave the quinoa and veggies, then convection-roast with chickpeas and spices. Total time: 25 minutes. In an air fryer, I’d need two separate cooking steps.

When They’re Equal: The Middle Ground

Some foods work well in both—with minor texture differences.

• Baked potatoes: Both cook them, but the air fryer gives a slightly crispier skin.
• Roasted veggies: Convection microwave is faster for large batches; air fryer is crispier for small portions.
• Reheating leftovers: Air fryer revives fried foods better, but microwave is faster for soups or stews.

My rule of thumb: If you’re cooking for one or craving crunch, grab the air fryer. If you’re feeding a crowd or want a full meal, the convection microwave is your friend.

Space, Cost, and Maintenance: Practical Considerations

Countertop Real Estate: Size Matters

Air fryers are compact—most are 12–15 inches tall and fit under cabinets. Convection microwaves? They’re larger, often 18–24 inches wide, and need more clearance for ventilation.

• Air fryer: Great for small kitchens, apartments, or dorms.
• Convection microwave: Needs dedicated space, but replaces both a microwave and oven.

I once lived in a tiny studio. My air fryer lived on the counter; my convection microwave was a countertop model that doubled as my oven. It was bulky, but saved me from needing a full oven.

Price and Value: What You’re Really Paying For

Here’s a quick comparison of average prices (as of 2024):

Appliance	Entry-Level Price	Mid-Range	High-End
Air Fryer	$50–$80	$100–$150	$180–$300 (premium models)
Convection Microwave	$120–$180	$200–$350	$400–$600 (built-in models)

Convection microwaves cost more, but they’re two appliances in one. If you’re replacing a microwave and a small oven, it’s a better long-term value. Air fryers are cheaper, but you’ll still need a microwave for reheating.

Real talk: I bought a $220 convection microwave. It replaced my $100 microwave and $250 toaster oven. I saved money and counter space—but I missed the air fryer’s crispness, so I later added a $90 air fryer.

Cleaning and Upkeep: The Nitty-Gritty

Both need regular cleaning, but methods differ.

• Air fryer: Removable basket and tray are dishwasher-safe in most models. Wipe down the heating element monthly.
• Convection microwave: Interior needs wiping after use. The convection fan and heating element are harder to clean (avoid water near them).

I’ve learned: after roasting chicken in my convection microwave, I let it cool, then wipe with a damp cloth and mild cleaner. In the air fryer, I just toss the basket in the dishwasher. Air fryers win for easy cleaning—especially for greasy foods.

So, Can a Convection Microwave Replace an Air Fryer?

The Short Answer: It Depends

Yes, a convection microwave can replace an air fryer—but with caveats:

• You’ll get 80–90% of the air fryer’s crispiness in convection mode, but not the same “deep-fried” crunch.
• It’s better for large meals, baking, and multitasking, but slower for small, crispy snacks.
• You save money and space by skipping the air fryer, but might crave its texture later.

I’ve lived without an air fryer for years using my convection microwave. My chicken wings were good, my fries were decent, and my veggies were roasted nicely. But when I finally bought an air fryer? I realized how much I’d been missing that extra crunch.

Who Should Replace the Air Fryer?

Consider ditching the air fryer if you:

• Have a small kitchen and need to save space.
• Mostly cook for 3+ people and need larger capacity.
• Want a multitasking appliance (microwave, bake, roast, reheat).
• Prioritize convenience and speed over ultra-crispy textures.

Who Should Keep Both?

Hold onto both appliances if you:

• Love snacks, crispy foods, or single-serving meals.
• Have the counter space and budget.
• Want the best of both worlds: speed and versatility (convection microwave) + crunch (air fryer).

My current setup? Both. The convection microwave handles weekday dinners and reheating. The air fryer is my weekend “crisp mode” for wings, fries, and veggie chips. It’s a splurge, but worth it for the texture.

Pro Tips for Maximizing Your Choice

• If using a convection microwave as an air fryer: Use the “convection roast” or “air fry” setting (if available). Preheat for 5–10 mins. Use a metal rack to elevate food for better air circulation.
• For crispier results: Lightly coat food in oil (1–2 tsp) or use a spray bottle. Flip halfway through.
• For air fryer lovers with a convection microwave: Don’t expect the same crunch. Adjust expectations—it’s a “roasted” version, not “fried.”
• When in doubt: Try both! Cook the same recipe in each and compare. You’ll learn which appliance you truly prefer.

At the end of the day, both appliances are tools. The “best” one is the one that fits your life. If you’re a busy parent needing to feed a family fast, the convection microwave is a hero. If you’re a snack lover who craves crunch, the air fryer is your soulmate. And if you can swing it? Having both means never having to choose between convenience and crispiness.

Frequently Asked Questions

Can a convection microwave replace an air fryer for crispy foods?

A convection microwave can mimic some air frying functions, like browning and crisping, thanks to its fan and heating element. However, air fryers typically circulate heat more intensely, yielding crispier results for foods like fries or chicken wings.

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

While both use convection heat, air fryers are designed with a smaller cooking chamber and higher fan speed for faster, crispier cooking. A convection microwave offers more versatility (e.g., baking, reheating) but may not match the air fryer’s speed for fried-style dishes.

Can a convection microwave replace an air fryer if I cook for a large family?

Convection microwaves often have larger capacities than air fryers, making them better for batch cooking. However, if you prioritize ultra-crispy textures in small batches, a dedicated air fryer might still be worth keeping.

Is a convection microwave as energy-efficient as an air fryer?

Air fryers generally use less energy for small portions due to their compact size and faster cooking times. A convection microwave consumes more power but is more efficient for larger meals or multi-tasking (e.g., baking and reheating).

Can I use convection microwave settings to air fry frozen foods?

Yes, most convection microwaves can cook frozen foods like nuggets or fries using the convection or “crisp” mode. Just extend the cooking time slightly compared to an air fryer, and flip items midway for even browning.

Does a convection microwave replace an air fryer for healthy cooking?

Both appliances require minimal oil, making them healthier than deep frying. If you primarily want low-oil cooking with versatility, a convection microwave can replace an air fryer—but air fryers excel at replicating deep-fried textures.