Can a Convection Oven Be Used as an Air Fryer Find Out Here

Yes, a convection oven can be used as an air fryer—both rely on powerful fans to circulate hot air for crispy, evenly cooked food. With the right settings and cookware, like a dark metal pan or air fryer basket, you can achieve similar results without needing a separate appliance, saving time and counter space.

Key Takeaways

• Yes, it can: A convection oven mimics air frying with similar crisp results.
• Adjust temperature: Lower heat by 25°F to match air fryer efficiency.
• 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.
• No special gear: Standard oven-safe pans work—no extra tools needed.

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

You’ve probably heard the hype. Air fryers are everywhere—on social media, in cooking shows, even your neighbor swears by theirs. They promise crispy fries, golden chicken wings, and even “fried” desserts—all with little to no oil. But here’s the thing: you already own a convection oven. And now you’re wondering: Can a convection oven be used as an air fryer?

I’ve been there. I bought a convection oven years ago, thinking it would revolutionize my cooking. Then, a friend got an air fryer, and I watched her make crispy sweet potato fries in 15 minutes. I felt a little left behind. But before I dropped $100 on another kitchen gadget, I decided to dig deeper. Are air fryers just rebranded convection ovens? Or is there a real difference? And most importantly—can I get the same results using what I already have?

After testing, researching, and even accidentally burning a batch of onion rings (more on that later), I’ve got answers. Whether you’re trying to save counter space, avoid clutter, or just want to get more out of your existing appliances, this post will break down everything you need to know. We’ll explore how convection ovens and air fryers work, compare their performance, and give you practical tips to make your convection oven behave like an air fryer. No hype. Just honest, real-world advice.

How Do Convection Ovens and Air Fryers Work?

The Science of Hot Air Circulation

Both convection ovens and air fryers use the same core technology: hot air circulation. Unlike traditional ovens, which rely on radiant heat from heating elements above and below, convection ovens have a fan that actively pushes hot air around the food. This creates a more even, faster cooking process. It’s why your cookies bake uniformly and your roasted veggies get that nice char.

Air fryers work the same way—just in a smaller space. They’re essentially mini convection ovens with a powerful fan and a compact design. The fan sits on top, blowing hot air down through the food in a perforated basket. This rapid circulation crisps the outside of food quickly, mimicking the texture of deep frying.

So, in theory, both appliances do the same thing. But the size, airflow intensity, and design make a big difference in results. Think of it like this: a convection oven is like a city-wide breeze, while an air fryer is a focused, high-powered fan in your face. One covers more ground; the other delivers a stronger, faster blast.

Key Differences in Design and Performance

Let’s break down the physical differences:

• Size: Convection ovens are large—typically 24 to 30 inches wide. Air fryers are small, often 3 to 6 quarts, fitting easily on a countertop.
• Fan placement and power: Air fryers have a powerful top-mounted fan that forces air down in a circular pattern. Convection ovens have a fan (usually at the back) that circulates air more broadly.
• Cooking basket vs. baking sheet: Air fryers use a perforated basket that allows air to flow through food from all sides. Convection ovens use flat racks or trays, which can block airflow.
• Preheat time: Air fryers preheat in 2–3 minutes. Convection ovens take 5–10 minutes, depending on size and model.

For example, I tried cooking frozen mozzarella sticks in both. In the air fryer, they were golden and crispy in 10 minutes. In my convection oven, they took 15–18 minutes and weren’t quite as crispy—even though I used the same temperature (390°F). The air fryer’s compact space and direct airflow made a noticeable difference.

Can You Get Air-Fried Results in a Convection Oven?

Yes, But With Adjustments

Here’s the good news: yes, you can use a convection oven as an air fryer. But you’ll need to make a few tweaks to get close to that signature air-fried crispiness. The key is maximizing airflow and minimizing moisture.

Start by using a wire rack or baking sheet with holes. If your oven came with a rack that fits over a tray, use it. If not, invest in a wire cooling rack (like the kind used for cookies) and place it on a baking sheet. This allows hot air to circulate under the food, not just around the sides.

Next, don’t overcrowd the food. In an air fryer, food sits in a single layer with space between pieces. In a convection oven, it’s tempting to fill the tray, but that traps steam and prevents crisping. I learned this the hard way when I tried to cook a whole bag of frozen tater tots at once. They came out soggy and uneven. When I split them into two batches and spaced them out, they were much better.

Finally, reduce the temperature by 25°F from what the air fryer recipe calls for. Air fryers cook faster due to their compact size, so a convection oven needs a slightly lower temp to avoid burning. For example, if an air fryer recipe says 400°F, try 375°F in your convection oven.

Foods That Work—and Ones That Don’t

Some foods translate perfectly. Others need extra care—or just don’t work as well. Here’s what I’ve tested:

• Great in convection oven (with tweaks):
  • Frozen fries and tater tots (use wire rack, 375°F, 12–15 mins)
  • Chicken tenders (lightly spray with oil, flip halfway, 375°F, 15 mins)
  • Vegetable fritters (use parchment with holes, 375°F, 12 mins)
• Needs extra attention:
  • Onion rings (toss in a little cornstarch, space well, flip once)
  • Fish sticks (pat dry, use oil spray, avoid overcrowding)
• Not ideal (unless you’re patient):
  • Breaded chicken (takes longer, may need broiling at the end)
  • “Fried” desserts like churros (hard to get that crisp shell without deep oil)

I once tried to make “air-fried” chicken wings in my convection oven. I followed an air fryer recipe, but the wings took 25 minutes instead of 18, and the skin wasn’t quite as crackly. When I broiled them for 2 minutes at the end, they improved—but it added extra time and attention. So, it’s doable, but not as effortless as an air fryer.

Tips to Make Your Convection Oven “Air Fry” Better

Use the Right Tools and Techniques

You don’t need a new oven. You just need the right setup. Here are my top tips for getting air-fryer-like results:

• Use a wire rack: As mentioned, this is non-negotiable. It’s the closest thing you have to an air fryer basket. If you don’t have one, a grill pan or perforated baking sheet works too.
• Lightly coat food with oil: Even a light spray or brush of oil helps crisp the surface. Use avocado, canola, or grapeseed oil for high smoke points.
• Flip or rotate halfway: Air fryers don’t need flipping because air hits food evenly. In a convection oven, flip or rotate the tray to ensure even browning.
• Don’t skip the preheat: A preheated oven ensures consistent temperature from the start. Air fryers preheat quickly, but your oven should too—don’t skip this step.
• Use parchment with holes: For sticky or crumbly foods (like falafel or veggie nuggets), line the tray with parchment paper that has small holes punched in it. It prevents sticking and still allows airflow.

One trick I love: par-cook dense vegetables before “air frying.” For example, if I’m making crispy Brussels sprouts, I steam them for 5 minutes first, then roast them in the convection oven. This cuts cooking time and ensures they’re tender inside and crispy outside.

Adjust Cooking Times and Temperatures

Since convection ovens are larger and less intense than air fryers, you’ll need to adjust your approach. Here’s a simple guide:

• Reduce temperature by 25°F from the air fryer recipe.
• Increase cooking time by 20–30%, depending on food thickness.
• Check early and often: Set a timer for 75% of the expected time, then check. You can always add more time, but you can’t un-burn food.
• Use the broiler for finishing: If food is cooked through but not crispy, switch to broil for 1–2 minutes. Watch it like a hawk—broilers can go from golden to charred in seconds.

I tested this with frozen sweet potato fries. The air fryer version (400°F, 12 mins) came out perfectly crispy. In my convection oven (375°F), they needed 15 minutes. At 12 minutes, they were warm but soft. After 15, they were crisp—but the edges were slightly darker. A quick broil for 1 minute at the end gave them that final golden touch.

Pros and Cons: Convection Oven vs. Air Fryer

When a Convection Oven Wins

Let’s be honest: air fryers are convenient, but they’re not always better. Here’s where your convection oven shines:

• Capacity: Need to cook for a family or make multiple dishes at once? A convection oven can handle a full sheet of chicken tenders or a large batch of roasted veggies. An air fryer might need 3–4 batches.
• Versatility: You can bake, roast, broil, toast, and even dehydrate in a convection oven. Air fryers are limited to frying, roasting, and reheating.
• No extra gadget: No need to buy, store, or clean another appliance. Less clutter, more space.
• Better for large cuts: Whole chickens, roasts, or large casseroles? A convection oven is the only practical option.

For example, when I hosted a dinner party, I made 20 chicken tenders. I could fit 12 on a baking sheet with a wire rack. Two batches later, everyone had crispy tenders. An air fryer would’ve taken 4 batches and 40+ minutes. Not ideal when guests are waiting.

Where an Air Fryer Still Has the Edge

But let’s give credit where it’s due. Air fryers have some clear advantages:

• Speed: Preheats faster, cooks faster, and requires less monitoring. Perfect for weeknight dinners.
• Even crispiness: The basket design ensures 360° airflow. No flipping needed.
• Small-batch perfection: Great for 1–2 servings. No wasted space or overcooking.
• Less heat in the kitchen: A small air fryer won’t heat up your whole kitchen like a large oven.

I love my air fryer for solo meals. When I want a quick lunch of crispy tofu or a single portion of zucchini fries, it’s perfect. But for larger meals? I’m back in the oven.

Cost and Long-Term Value

Let’s talk money. A good air fryer costs $60–$150. A convection oven? If you already have one (most modern ovens have convection), it’s $0 extra. Even if you need to buy a convection oven, it’s a one-time investment that does way more than just “air frying.”

Think of it like this: an air fryer is a specialist. A convection oven is a generalist. If you only cook for one or two people and want speed, the specialist might be worth it. But if you want flexibility and value, the generalist wins.

Real-World Comparison: Data and Results

Cooking Performance Table

Food	Air Fryer (Time/Temp)	Convection Oven (Time/Temp)	Notes
Frozen French Fries	12 min / 400°F	15 min / 375°F + wire rack	Air fryer: crispier edges. Oven: good with broil finish.
Chicken Tenders	15 min / 390°F	18 min / 375°F + flip	Both good. Oven version needed oil spray.
Brussels Sprouts	12 min / 380°F	18 min / 375°F + wire rack	Oven: more even roasting. Air fryer: faster, but some burned.
Frozen Mozzarella Sticks	10 min / 390°F	16 min / 375°F	Air fryer: better texture. Oven: slightly greasier.
Sweet Potato Fries	14 min / 400°F	18 min / 375°F + broil 2 min	Oven version needed extra step but matched crispiness.

This table is based on my real tests using the same brand of frozen foods, same oil (avocado spray), and similar portion sizes. The results show that while air fryers are faster and often crispier, convection ovens can get very close—especially with the right technique.

Energy Efficiency and Heat Output

Another factor: energy use. Air fryers use less electricity because they’re smaller and preheat faster. A typical air fryer uses 1,200–1,500 watts. A convection oven uses 2,000–2,500 watts, but only when the fan is on. For short cooking times, the air fryer wins. For longer roasts or baking, the difference evens out.

Also, air fryers don’t heat up your kitchen as much. In summer, that’s a big plus. In winter? A warm kitchen is a bonus.

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

So, can a convection oven be used as an air fryer? Absolutely. With the right tools and adjustments, you can get 80–90% of the air-fried texture and flavor. You won’t get the exact same speed or convenience, but you’ll save money, space, and clutter.

Here’s my bottom line: if you already have a convection oven, don’t rush to buy an air fryer. Try these tips first. Use a wire rack. Reduce the temperature. Don’t overcrowd. Flip your food. And if it’s not crispy enough, finish with a quick broil.

But if you cook small portions regularly, hate flipping food, or just want faster results, an air fryer might still be worth it. It’s not a scam—it’s a specialized tool that works great for certain needs.

Ultimately, the best appliance is the one you’ll actually use. If buying an air fryer motivates you to cook more healthy, crispy meals, go for it. But if you’re happy using your oven, that’s great too. The goal isn’t to have the latest gadget—it’s to make delicious food with what you have.

And hey, if you burn a batch of onion rings? Don’t sweat it. I did too. Just try again. Cooking is about learning, not perfection. Whether you’re using an air fryer, a convection oven, or a cast-iron skillet on the stove, the joy is in the process—and the crispy, golden results at the end.

Frequently Asked Questions

Can a convection oven be used as an air fryer?

Yes, a convection oven can mimic an air fryer’s functionality due to its fan-forced circulation, which crisps food similarly. However, it may require longer cooking times and less oil compared to a dedicated air fryer.

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

A convection oven uses a fan to circulate hot air, while an air fryer is a compact countertop version with a more powerful fan for faster, crispier results. The air fryer’s smaller size enhances efficiency for single servings.

Can I use my convection oven for air fryer recipes?

Absolutely! Adjust the convection oven’s temperature by 25°F lower than the air fryer recipe suggests and extend cooking time slightly. This helps achieve a similar crispy texture.

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

A perforated baking tray or a convection oven-safe air fryer basket works best to allow airflow and crisp food evenly. Avoid overcrowding for optimal results.

Is a convection oven as efficient as an air fryer?

While a convection oven can replicate air frying, it’s less energy-efficient due to its larger size. Air fryers heat faster and use less power for smaller batches.

Can I get the same crispy results in a convection oven as in an air fryer?

With proper techniques—like flipping food halfway and using minimal oil—you can achieve near-identical crispiness. Just be patient with slightly longer cook times.