Can an Air Fryer Be Used as an Oven Discover the Versatility

Yes, an air fryer can effectively replace a conventional oven for many cooking tasks, offering faster, more energy-efficient results with minimal preheating. Thanks to its rapid air circulation technology, it excels at baking, roasting, and reheating while delivering crispy textures without excess oil. From frozen snacks to full meals, the air fryer proves to be a versatile kitchen powerhouse—ideal for small spaces or quick weeknight dinners.

Key Takeaways

• Yes, it can replace an oven for most everyday cooking tasks.
• Preheats faster than ovens—save time on weeknight meals.
• Uses up to 75% less energy than conventional ovens.
• Cooks evenly with convection heat—ideal for crispy, golden results.
• Best for small to medium portions—perfect for singles or couples.
• Versatile for baking, roasting, reheating—not just frying.

Can an Air Fryer Be Used as an Oven? Let’s Settle the Debate

Picture this: You’re standing in your kitchen, staring at a recipe that calls for baking, roasting, or even broiling—and then it hits you. Wait… can I just use my air fryer instead of the oven? If you’ve ever asked yourself this, you’re not alone. Air fryers have exploded in popularity over the past few years, and for good reason. They promise crispy, golden results with less oil and faster cooking times. But does that mean they can truly replace your trusty oven?

As someone who once tried to make a full Thanksgiving dinner using only an air fryer (spoiler: it was… ambitious), I’ve learned a lot about what these handy little appliances can—and can’t—do. The short answer? Yes, an air fryer can be used as an oven in many cases, but it’s not a perfect one-to-one swap. It depends on what you’re cooking, how much you’re cooking, and what results you’re hoping to achieve. In this guide, we’ll explore the versatility of air fryers, compare them to traditional ovens, and help you decide when to use which. Whether you’re short on space, time, or energy, this post will give you the real talk—no fluff, just facts.

How Air Fryers Work: The Science Behind the Crisp

Hot Air Circulation vs. Radiant Heat

Let’s start with the basics. Traditional ovens heat food using radiant heat—either from electric coils or gas flames—that warms the air inside and slowly transfers heat to your food. It’s a steady, even process, but it can take time to preheat and cook, especially for dense or thick items.

Air fryers, on the other hand, use a rapid hot air circulation system. A heating element warms the air, and a powerful fan circulates it around the food at high speed. This creates what’s known as the “Maillard reaction”—the chemical process that gives food that golden-brown, crispy exterior. Think of it like a mini convection oven, but with more focused airflow and less volume.

Size and Capacity: The Trade-Off

Most air fryers range from 3 to 6 quarts in capacity. That might sound small, but for one or two people, it’s often plenty. However, if you’re cooking for a family of four or need to bake a casserole, the size becomes a real limitation. I once tried to cook four chicken breasts at once—only to end up with two that were perfectly crispy and two that were still undercooked because they were overcrowded. Lesson learned: air fryers need space for air to circulate.

Preheating and Cooking Time Differences

One of the biggest perks of air fryers is how quickly they preheat—usually in 2 to 5 minutes. Compare that to a traditional oven, which can take 10 to 20 minutes. That’s a game-changer when you’re short on time or cooking a last-minute side dish.

Cooking times are often 20–30% shorter in an air fryer too. For example, frozen french fries that take 20 minutes in an oven might be ready in 12 to 15 minutes in an air fryer. But remember: faster doesn’t always mean better. Some delicate foods (like custards or soufflés) need the gentle, even heat of an oven to avoid drying out or collapsing.

What You Can Cook in an Air Fryer (Yes, Really!)

Roasting Vegetables to Perfection

One of the easiest oven tasks to replicate in an air fryer? Roasting vegetables. I’ve made everything from broccoli and carrots to Brussels sprouts and sweet potatoes, and the results are consistently crisp on the outside and tender on the inside. Just toss your veggies with a little oil, salt, and pepper, and cook at 375°F for 12–18 minutes, shaking the basket halfway through.

Pro tip: Don’t overcrowd the basket. Spread the veggies in a single layer—even if that means cooking in batches. It makes a huge difference in texture.

Reheating Leftovers Like a Pro

Ever reheated pizza in the microwave and ended up with a soggy crust? Air fryers are a game-changer here. I’ve revived leftover pizza, fried chicken, and even french fries with a quick 3–5 minute blast at 350°F. The hot air crisps up the exterior while keeping the inside moist—something microwaves just can’t do.

One time, I had a leftover chicken parmesan sandwich that was a sad, soggy mess. I popped it in the air fryer for 4 minutes, and it came out almost as good as the first day. Mind. Blown.

Baking Small Batches of Desserts

Yes, you can bake in an air fryer! I’ve made chocolate chip cookies, banana bread, and even mini cheesecakes using oven-safe ramekins or silicone molds. The key is using the right container—glass, ceramic, or metal that fits inside your basket—and adjusting the time and temperature.

For example, a batch of 6 cookies might take 8–10 minutes at 325°F instead of 12 minutes at 350°F in a regular oven. Keep an eye on them, as air fryers can brown edges faster than ovens.

Replicating Oven Staples: Chicken, Fish, and More

Air fryers excel at cooking proteins. I’ve made crispy chicken tenders, salmon fillets, and even whole Cornish hens (in a larger model). The skin gets beautifully browned, and the inside stays juicy—especially when you use a light coating of oil or breadcrumbs.

One of my favorite tricks: marinate chicken in buttermilk and spices, coat in panko, and air fry at 375°F for 18–20 minutes. It’s healthier than deep frying, and the texture is spot-on.

Dehydrating and Drying Foods

Some air fryers come with a dehydrate setting (usually around 120–130°F). I’ve used it to make banana chips, apple crisps, and even homemade beef jerky. It’s slower than a dedicated dehydrator, but it works surprisingly well for small batches.

Where Air Fryers Fall Short (And When to Stick with the Oven)

Large or Tall Dishes: The Size Barrier

Let’s be honest: air fryers are small. If you’re making a 9×13-inch casserole, a whole turkey, or a large lasagna, your oven is your only option. I tried once to make a layered casserole in my 5-quart air fryer—it overflowed, made a mess, and took twice as long because I had to cook it in layers. Not worth it.

Delicate Baking: Custards, Soufflés, and More

Air fryers circulate hot air aggressively. That’s great for crisping, but bad for delicate textures. Custards, flans, and soufflés rely on gentle, even heat to set properly. The rapid airflow can cause cracking, uneven cooking, or even collapse. Stick with the oven for these.

Slow Cooking and Braising

Ovens excel at low-and-slow cooking—think braised short ribs, pot roasts, or pulled pork. Air fryers don’t have the moisture retention or low-temperature range needed for these methods. While some models have a “slow cook” setting, it’s not the same as a Dutch oven in a 300°F oven for 6 hours.

Broiling and Browning Tops

Need to broil a casserole top or brown a crème brûlée? Most air fryers don’t have a dedicated broil function. Some newer models have a “top heat” setting, but it’s not as intense or even as a traditional broiler. For that golden crust on a casserole or the caramelized sugar on a dessert, the oven is still king.

Multiple Dishes at Once

Ovens are great for multitasking. You can roast a chicken on one rack, bake potatoes on another, and warm rolls on a third. Air fryers? Not so much. Unless you have a dual-zone model (which still limits you to two small items), you’ll need to cook in batches—which defeats the “speed” advantage.

Tips for Using Your Air Fryer Like an Oven (Without the Fuss)

Adjust Temperature and Time

When converting an oven recipe to an air fryer, here’s a simple rule: reduce the temperature by 25°F and check 20% earlier than the suggested time. For example, if a recipe says “bake at 375°F for 25 minutes,” start with 350°F and check at 20 minutes.

Why? The air fryer’s concentrated heat cooks faster. Overcooking is a real risk, especially with delicate foods like fish or cookies.

Use the Right Containers

Not all cookware fits in an air fryer basket. Stick to oven-safe materials like:

• Glass (Pyrex, tempered glass)
• Ceramic (ramekins, small casserole dishes)
• Metal (silicone-coated muffin tins, loaf pans)
• Silicone molds (great for mini desserts)

Avoid plastic, paper, or anything that could melt or catch fire.

Don’t Forget to Shake or Flip

To ensure even cooking, shake the basket or flip food halfway through. This is especially important for fries, nuggets, or anything in a single layer. I set a timer so I don’t forget—because nothing ruins a meal like half-cooked chicken nuggets.

Use Parchment Paper or Liners (Sparingly)

Air fryer liners can make cleanup easier, but they can also block airflow if they’re too large or thick. Use perforated parchment or silicone liners designed for air fryers. And never cover the entire bottom—air needs to circulate!

Preheat When Needed

While air fryers heat up fast, preheating can improve results—especially for breaded foods or baked goods. I preheat mine for 3–5 minutes at the cooking temperature before adding food. It’s a small step that makes a big difference in crispness.

Air Fryer vs. Oven: A Side-by-Side Comparison

Feature	Air Fryer	Traditional Oven
Preheat Time	2–5 minutes	10–20 minutes
Cooking Speed	20–30% faster	Standard
Capacity	3–6 quarts (small batches)	18–50+ quarts (large dishes)
Energy Use	Lower (less space to heat)	Higher (larger cavity)
Crispiness	Excellent (concentrated airflow)	Good (with convection)
Versatility	Great for small items, reheating, roasting	Better for large, delicate, or multi-dish meals
Ease of Cleaning	Basket and drawer are dishwasher-safe	Oven racks and interior require scrubbing

This table highlights the strengths and weaknesses of each. As you can see, air fryers win on speed, energy efficiency, and cleanup—but ovens still dominate in capacity and versatility for certain tasks.

Real-World Scenarios: When to Use Which Appliance

Weeknight Dinners for One or Two

Air fryer all the way. Need to roast chicken thighs, cook frozen dumplings, or bake a small sweet potato? The air fryer is fast, efficient, and won’t heat up your whole kitchen. I use mine almost every night for quick, healthy meals.

Family Dinners or Holidays

Oven wins. Roasting a whole chicken, baking a casserole, and warming dinner rolls? That’s a job for your oven. I’ve learned to use both: air fryer for sides (like roasted veggies or garlic bread), oven for the main dish. It saves time and space.

Reheating Leftovers

Air fryer is my go-to. It revives fried foods, crisps up pizza, and reheats meats without drying them out. I’ve even used it to reheat a slice of lasagna—3 minutes at 350°F, and it was almost as good as fresh.

Baking for a Crowd

Oven only. Whether it’s a birthday cake, a batch of cookies, or a tray of brownies, the oven gives you the space and even heat needed for consistent results.

Energy Efficiency and Small Spaces

If you live in a small apartment or want to save on energy, the air fryer is a smart choice. It uses less electricity and heats up faster than an oven. I’ve used mine in a tiny studio kitchen with great results—no need to turn on the big oven for a single serving.

Final Thoughts: Embrace the Hybrid Approach

So, can an air fryer be used as an oven? Absolutely—but selectively. It’s not a full replacement, but it’s an incredibly versatile tool that can handle many oven tasks, especially for smaller portions, reheating, and crispy results.

Think of it this way: your oven is the reliable workhorse—great for big jobs, delicate baking, and multi-dish meals. Your air fryer is the nimble sidekick—perfect for speed, efficiency, and that perfect crunch. Together, they make a powerful kitchen duo.

My advice? Don’t force a one-size-fits-all solution. Use your air fryer when it makes sense—like for quick dinners, reheating, or small batches—and your oven when you need space, low-and-slow cooking, or delicate textures. You’ll save time, energy, and get better results in the long run.

And if you’re still on the fence, try this: make a batch of roasted vegetables in your air fryer tonight. Toss them with olive oil, salt, and pepper, cook at 375°F for 15 minutes, and see for yourself how crisp and flavorful they are. I guarantee you’ll be impressed—and maybe even a little surprised at how much your little air fryer can do.

After all, the best kitchen tool isn’t the fanciest one—it’s the one that helps you cook what you love, how you love it. And now, you’ve got one more option to make that happen.

Frequently Asked Questions

Can an air fryer replace a conventional oven?

Yes, an air fryer can replace a conventional oven for many tasks like baking, roasting, and reheating. Its rapid air circulation cooks food faster and more evenly, making it a versatile alternative for smaller meals or quick meals.

What types of dishes can you cook in an air fryer as an oven?

You can cook a wide range of dishes in an air fryer, including casseroles, baked potatoes, chicken wings, and even cakes. Just ensure your cookware fits the basket and adjust cooking times slightly for best results.

Is using an air fryer as an oven energy-efficient?

Yes, air fryers use less energy than conventional ovens because they heat up faster and require shorter cooking times. This makes them a cost-effective and eco-friendly option for everyday cooking.

Can an air fryer handle large meals like a traditional oven?

While air fryers are ideal for smaller portions, some larger models can handle whole chickens or multiple servings. However, for very large dishes (like a full turkey), a traditional oven is still more practical.

Are there any foods you shouldn’t cook in an air fryer used as an oven?

Avoid cooking wet-battered foods, loose leafy greens, or very large items that block airflow. These can lead to uneven cooking or messes, reducing the air fryer’s effectiveness as an oven substitute.

How do cooking times compare when using an air fryer as an oven?

Air fryers typically cook 20–30% faster than conventional ovens due to concentrated heat circulation. Always reduce the recipe’s recommended oven temperature by 25°F and monitor food closely to avoid overcooking.