Can I Use My Convection Oven as an Air Fryer Here Is How

Yes, you can use your convection oven as an air fryer—both appliances circulate hot air for crispy, evenly cooked food. Simply adjust the temperature (reduce by 25°F) and monitor cook times closely, since convection ovens often cook faster than dedicated air fryers. With the right settings, your convection oven can deliver delicious, air-fried results without extra gadgets.

Key Takeaways

• Yes, you can: Convection ovens mimic air frying with rapid hot air circulation.
• Adjust temperature: Lower heat by 25°F vs. air fryer recipes for even cooking.
• Use shallow racks: Maximize airflow for crispy results, avoid overcrowding.
• Preheat first: Ensures consistent cooking, just like an air fryer.
• Skip oil sprays: Convection ovens need less oil for crispiness.
• Monitor closely: Check food early to prevent overcooking due to faster heat.

Can I Use My Convection Oven as an Air Fryer? Here’s How

So, you’ve seen those sleek air fryers on social media, promising crispy, golden chicken wings and fries with little to no oil. You’re tempted, but you already own a convection oven—and let’s be real, who wants to clutter the kitchen with yet another gadget? I’ve been there. I stared at my convection oven, then at my friend’s air fryer, wondering: Can I use my convection oven as an air fryer? The answer isn’t a simple yes or no, but it’s definitely more yes than no. Let’s dive into the details, because your convection oven might already be your secret weapon for air frying.

When I first asked myself this question, I was skeptical. After all, air fryers are marketed as a revolutionary way to cook with rapid air circulation. But after testing, experimenting, and even burning a few batches of sweet potato fries (lesson learned!), I discovered that with a few tweaks, my convection oven could deliver results so close to an air fryer that my taste buds barely noticed the difference. Whether you’re a busy parent, a college student, or just someone who hates kitchen clutter, this guide will walk you through how to turn your convection oven into an air fryer—no extra appliance required.

Understanding the Basics: Convection Oven vs. Air Fryer

How They Work: The Science of Crispy

Let’s start with the basics. Both convection ovens and air fryers use convection cooking—a method where a fan circulates hot air around the food. This rapid air movement removes moisture from the surface, creating a crispy, golden exterior (think: Maillard reaction). The key difference? Size and airflow intensity.

• Convection ovens have a larger cavity and a fan at the back. They circulate air well but take longer to preheat and heat less aggressively.
• Air fryers are compact, with a powerful fan and heating element close to the food. This creates intense, rapid airflow, mimicking deep-frying.

Think of it like this: An air fryer is a mini, turbocharged convection oven. But that doesn’t mean your full-sized convection oven can’t deliver similar results. It just needs a few adjustments.

Key Similarities and Differences

Here’s the good news: The core technology is the same. Both use:

• Electric heating elements
• Fans to circulate hot air
• Adjustable temperature and timer controls

The main differences lie in:

• Cooking volume: Air fryers are smaller (2–6 quarts), ideal for 1–2 people. Convection ovens handle larger batches.
• Preheat time: Air fryers heat up faster (3–5 minutes). Convection ovens take 10–15 minutes.
• Airflow design: Air fryers have a basket with holes, allowing air to flow through the food. Convection ovens rely on open racks.

Real-world example: When I made chicken tenders, my convection oven took 25 minutes (vs. 15 in an air fryer), but they were just as crispy—with half the effort. The key? Proper prep (more on that later).

How to Turn Your Convection Oven into an Air Fryer

Adjust Cooking Times and Temperatures

This is the biggest adjustment you’ll make. Since convection ovens are larger, they need more time to heat the space. Here’s the rule of thumb:

• Reduce the temperature by 25°F (14°C) from the air fryer recipe. For example, if an air fryer calls for 400°F, set your convection oven to 375°F.
• Add 5–10 minutes to cooking time. Air fryers cook faster due to intense airflow. Start checking food 5 minutes before the original air fryer time.

Pro tip: Use a meat thermometer for proteins. For chicken, aim for 165°F internally. For fries, pull them when golden and crispy.

Example: Air fryer sweet potato fries at 400°F for 15 minutes? Try 375°F in your convection oven for 20–22 minutes. Flip halfway for even crispiness.

Optimize Airflow with the Right Cookware

Air fryers use perforated baskets to let hot air circulate under the food. To mimic this in a convection oven:

• Use a wire rack (like a cooling rack) on a baking sheet. Elevate the food so air can flow underneath.
• Choose dark metal pans (they conduct heat better than glass or ceramic).
• Leave space between items. Overcrowding traps steam and causes sogginess.

My hack: I use a rimmed baking sheet with a non-stick cooling rack. It’s cheap, reusable, and perfect for “air frying.”

Prep Food for Maximum Crispiness

Air fryers excel at crisping because of rapid air exposure. In a convection oven, you need to prep smart:

• Pat food dry. Excess moisture = steam = soggy results. Use paper towels on fries, chicken, or veggies.
• Lightly coat with oil. Use a spray bottle or toss with 1 tsp of oil per serving. Avocado oil or canola works best (high smoke point).
• Use a light breading. Panko or cornstarch crisps better than thick batters.

Relatable story: I once tried air-frying frozen mozzarella sticks without drying them first. The result? A cheesy, steamed mess. Lesson learned: Dry is key.

Best Foods to “Air Fry” in a Convection Oven (and Which to Avoid)

Top 5 Foods That Work Great

Not all foods are created equal. Here’s what thrives in your convection oven:

1. Frozen fries and tater tots: Crispy, golden, and ready in 20 minutes. No thawing needed!
2. Chicken wings and tenders: Juicy inside, crispy outside. Toss with buffalo sauce after cooking.
3. Vegetables (broccoli, Brussels sprouts, zucchini): Roast at 375°F for 15–20 minutes. Add a splash of balsamic vinegar after cooking.
4. Fish sticks or salmon fillets: Flaky, not dry. Use the wire rack for even cooking.
5. Reheating leftovers (pizza, fries, fried chicken): Revives crispiness better than a microwave.

Foods to Approach with Caution (or Skip)

Some items just can’t match an air fryer’s performance:

• Small, loose items (like peas or diced carrots): They fall through the wire rack. Use a parchment-lined sheet instead.
• Battered foods (like tempura or beer-battered fish): The batter may not crisp evenly. Try a lighter coating or bake on a rack.
• Very delicate foods (like soft pastries or soufflés): Convection ovens can dry them out. Stick to traditional baking.
• Large roasts or whole chickens: Better suited for roasting. Air fryers are for smaller, quicker-cooking items.

Real talk: I tried “air frying” a whole cauliflower head. It cooked, but the edges burned while the center stayed firm. For large items, stick to roasting or steaming.

Time-Saving Tips and Tricks for Better Results

Preheat Like a Pro

Never skip preheating! A cold oven can’t replicate an air fryer’s intense heat. Always:

• Preheat for 10–15 minutes.
• Place the wire rack in the oven while preheating (so it’s hot when food goes in).

My shortcut: I preheat while I prep ingredients. By the time my chicken is breaded, the oven’s ready.

Flip, Shake, or Stir for Even Crispiness

Air fryers constantly circulate air, so food crisps evenly. In a convection oven:

• Flip or stir halfway through cooking. For fries, shake the pan. For chicken, flip with tongs.
• Rotate the pan if your oven has “hot spots” (common in older models).

Clean Up Made Easy

No one wants to scrub burnt-on grease. Try these tricks:

• Line the baking sheet with parchment paper or aluminum foil.
• Use a silicone baking mat (reusable and non-stick).
• Soak the wire rack in soapy water after cooking.

Bonus tip: Spray the wire rack with non-stick spray before cooking. It reduces sticking and makes cleanup a breeze.

Data Table: Convection Oven vs. Air Fryer Cooking Times

Here’s a handy reference for common “air fryer” foods in a convection oven. All times assume a preheated oven at 375°F (190°C) with a wire rack.

Food	Prep	Convection Oven Time	Flip/Stir?	Notes
Frozen French fries	Pat dry, toss with 1 tsp oil	20–25 minutes	Shake pan at 12 minutes	Use wire rack
Chicken wings	Pat dry, toss with oil and salt	25–30 minutes	Flip at 15 minutes	Internal temp: 165°F
Broccoli florets	Toss with oil, salt, pepper	15–20 minutes	Stir at 10 minutes	For extra crisp, broil 2 minutes
Fish sticks	No prep needed	15–20 minutes	Flip at 10 minutes	Internal temp: 145°F
Reheated pizza	Place directly on rack	5–7 minutes	No	Watch for cheese bubbling

The Verdict: Should You Bother?

So, can you use your convection oven as an air fryer? Absolutely—if you’re willing to adapt. You won’t get the exact same speed or compactness as a dedicated air fryer, but with the right techniques, your convection oven can deliver:

• Crispy, golden results on fries, chicken, and veggies.
• Healthier meals with less oil (up to 70–80% less than deep frying).
• Versatility for roasting, baking, and reheating—all in one appliance.

The trade-offs? It’s slightly slower, and you’ll need to monitor food more closely. But for most home cooks, the convenience of using one appliance outweighs these minor downsides. Plus, you’re saving counter space and money.

Final thought: If you already own a convection oven, there’s no urgent need to buy an air fryer. Master your oven’s settings, prep food right, and embrace the wire rack. But if you cook for 1–2 people frequently or want ultra-fast meals, an air fryer might still be worth the investment. For everyone else? Your convection oven is ready to step up.

Now go try it! Start with frozen fries or chicken wings—they’re foolproof. And remember: The goal isn’t perfection. It’s delicious food, made simple, with tools you already have. Happy cooking! 🍟🍗

Frequently Asked Questions

Can I use my convection oven as an air fryer?

Yes, you can use your convection oven as an air fryer by leveraging its fan-forced circulation to achieve crispy, fried-like results. Just reduce cooking temperatures by 25°F and adjust cook times, as convection ovens distribute heat more evenly than dedicated air fryers.

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 convection oven with a more powerful fan and smaller cavity for faster cooking. Both appliances use similar technology, making them interchangeable for most recipes.

How do I cook air fryer recipes in a convection oven?

To adapt air fryer recipes, place food on a wire rack or perforated tray to maximize airflow and mimic air frying. Preheat your convection oven, set the temperature 25°F lower than the air fryer instructions, and flip food halfway through for even browning.

Can I get crispy results using a convection oven instead of an air fryer?

Absolutely! For crispy results, lightly coat food with oil and use a wire rack to elevate it, ensuring all sides are exposed to hot air. The convection oven’s fan will help achieve a golden, crunchy texture similar to an air fryer.

Do I need special cookware to air fry in a convection oven?

No special cookware is required, but a wire rack or perforated baking tray helps circulate air around food for even cooking. Avoid overcrowding and use dark, metal pans for optimal heat absorption and crispiness.

Is using a convection oven as an air fryer more energy-efficient?

Yes, since convection ovens are larger but use the same heating mechanism, they can be more efficient for cooking larger batches than preheating a small air fryer multiple times. However, smaller air fryers may heat up slightly faster for single servings.