An air fryer is similar to a convection oven (oven plus fan) and uses hot air circulation to cook food, a heating element near the food provides the heat source, and the fan circulates the hot air.
Traditional frying involves completely submerging the food in hot oil (the temperature of the oil is well above the boiling point of water), causing a Maillard reaction at temperatures between 140°C and 165°C. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that browns food and produces flavor compounds that give food its unique flavor. In contrast, the air fryer uses less oil, reducing the amount of oil by 70%-80% during the frying process of food such as potato chips, and the air fryer has its own food cooking taste, traditional frying There will be a lot of oil leaching into the food to add to the flavor of the oil.
An oven is a common roasting and heating kitchen appliance in daily life, placing food on a shelf and heating it up or down. Compared with traditional ovens, the circulation of air in the air fryer heats the food more evenly, speeds up the cooking speed, and removes the moisture from the surface of the food, achieving a frying-like effect with almost no oil, enhancing the surface of the food. Browned and crispy, traditional ovens tend to make food dry.
You can use a fan to assist the oven to increase air circulation. The principle of this convection oven is basically the same as that of an air fryer. Of course, the air fryer is designed to be more compact, and the fan is closer to the food, which concentrates a lot of heat in a smaller area, compared to convection. Oven cooks faster. Convection ovens are more convenient for cooking large batches of food, but the placement of multiple layers of food also hinders a certain air convection efficiency.