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I've already seen ovens that now have an 'air fryer' mode in place of 'convection'
My newer oven has that. They suggest using a special pan of some kind for air frying. I think it also does convection baking.
Don't ask me what the difference is.
The special pan allows air flow at the bottom. A normal pan being solid won't. And for people like me, air flow on 5/6 surfaces is freaking good enough.
Faster moving air, which means faster heat exchange
Yeah, but on an oven it is so much slower and doesn't cook as well. All because it is about 4 times the space that needs to warm up.
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