Yes. There have been microwaves with heat elements in them for ages. You remove the glass plate, put in a wire rack, and run it in convection mode. They generally already have modest fans to help combat hot spots. I’m not sure about the brand-new ones, but the last one I had either ran in convection mode or microwave mode.
Air fryers usually have a massive coil tucked away in the top and blast heat+IR down on the food, but you can’t just throw a large metal coil in the middle of a microwave, You could cover it over with a mica waveguide, but those don’t love to pass through heat.
I thought convection oven was one that didn’t have the fan, or its turned off. Just a box filled with hot air. Fan oven is specifically different and often has different cooking times/temperatures.
Nah, the oven without the fan is a conventional oven, and adding a fan makes it a convection oven. This is probably a regional thing, where some places “fan oven” is used and some places “convection oven” is used. Since moving back to the US I’ve noticed that in my time away, packaging has started replacing “convection oven” directions with “air fryer” directions because they do have different temperatures and times than conventional ovens, but it was something like 30-35% of US households have convection ovens last time I checked, and “air fryer” is a much more recognizable term here than “convection oven” even though they’re the same thing
Perhaps it is regional. I would think convection because the air moves by convection. Different from a fan oven which moves it by a fan. Which would lead to more air movement than convection alone.
Air fryers I think the fan is more directed at the food though.
I really don’t understand. Airfryers are convection ovens, not microwaves. Does that microwave also toast bread?
Yes. There have been microwaves with heat elements in them for ages. You remove the glass plate, put in a wire rack, and run it in convection mode. They generally already have modest fans to help combat hot spots. I’m not sure about the brand-new ones, but the last one I had either ran in convection mode or microwave mode.
Air fryers usually have a massive coil tucked away in the top and blast heat+IR down on the food, but you can’t just throw a large metal coil in the middle of a microwave, You could cover it over with a mica waveguide, but those don’t love to pass through heat.
Fan ovens rather than convection surely?
No? Fan means convection. Airfryers have a stronger fan, that’s all, really.
Fan ovens and convection ovens are the same thing
I thought convection oven was one that didn’t have the fan, or its turned off. Just a box filled with hot air. Fan oven is specifically different and often has different cooking times/temperatures.
Nah, the oven without the fan is a conventional oven, and adding a fan makes it a convection oven. This is probably a regional thing, where some places “fan oven” is used and some places “convection oven” is used. Since moving back to the US I’ve noticed that in my time away, packaging has started replacing “convection oven” directions with “air fryer” directions because they do have different temperatures and times than conventional ovens, but it was something like 30-35% of US households have convection ovens last time I checked, and “air fryer” is a much more recognizable term here than “convection oven” even though they’re the same thing
Perhaps it is regional. I would think convection because the air moves by convection. Different from a fan oven which moves it by a fan. Which would lead to more air movement than convection alone.
Air fryers I think the fan is more directed at the food though.