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I dont know why but moving the air around just isnt a standard thing in conventional ovens. It greatly speeds up the heat transfer so things cook faster, and crispier.
And the smaller sizes are nice, I dont typically need 2'x2' cooking space, it ends up being a waste of time and energy preheating these big things.
The lack of good insulation means you end up using similar amounts of energy last I checked.
I have a nice convection toaster oven, which I think is a bit more versatile for the counter space it takes than an air fryer. On convection mode it does a good job moving the air around and I can cook stuff following the air fryer directions, and I don't have to heat up a giant metal box with three racks.
My parents have had an air-frying capable oven of decades. They also paid a lot, lot more than what the typical air-fryer costs for it.
Cheap convection ovens do a poor job at moving the heat around, the "pulsated" heat function is mostly a marketing gimmick. Great convection ovens are doing a much better job but they are also five times the price.