> If you’re wondering why ovens now have ‘air fryer’ mode that’s because marketing. I suspect it spins the fan a little faster.

From what I can tell (and the detail provided on this is sketchy) differences include some or all of (varying between models):

1. Different fan position vs. ovens without air fry mode,

2. Faster fan speed in air fry mode,

3. Using “true” or “European” convection (heating unit behind the fan) in air fry mode, rather than “American” convection (bottom heating unit plus forced circulation fan), which may or may not be used in “convection” mode in a convection oven with an air fry setting.

I haven’t looked, but I wouldn’t be surprised if more peak output from the heating element was part of air fry settings, especially the ones where that is specifically marketed as, or has an additional mode for, “no preheat” air frying.

My usb fan and the blower on my central furnace are the same - both just move air. And yet my furnace with much more fire and a much bigger fan is not a convection oven, or an air fryer. The amount of air blowing around my air fryer is likely at least 10x the amount in my convection oven per interior volume (ACH or whatever they use for ovens), and 20x what my convection toaster oven moves. And the results are nothing alike. The differences are so stark, I can only see someone who has not used a good air fryer claim they are basically the same.

But of course, up the fan speed and the element size in relation to the interior volume, and make sure you place everything to get optimal air circulation and turbulence (my air fryer has several aero-vanes in its base to create turbulence in the air cyclone, and push it up through the bottom of the food), and you can make an oven that does what an air fryer does.

I don't know, I have heard that a lot of the newer ovens with an air fryer mode don't work very well at all. I wonder what is different.

Thanks for the great contribution of snide condescension, mixed with more than a bit of confidently incorrect.