You're viewing a single thread.
Airfryers. It's just a convection oven, but smaller.
The "but smaller" part is what sells it to me. My traditional oven is like ten times the size and I hate the idea of all that adding up on my energy bill just to warm up small meals for myself.
And I can't set a shutoff timer on my traditional oven.
Exactly:
- It reheats food quickly with a better texture than the microwave
- It keeps food warm once I've cooked it and i can use it to keep part of dinner warm while I cook the rest
- It cooks food evenly because it is a convection oven, and starts the process quicker because it is small
- It replaces my toaster
- I can bake one thing in the oven (fish potatoes, broccoli) while the other cooks in the air fryer, especially helpful when they have vastly different cook times and temperatures
Precisely this
Mine can also dehydrate food super quickly with a variable fan speed, which my traditional oven can't do without burning through a ton of unnecessary energy
I recently got to buy myself a new oven, and I got one of those double compartment ones for exactly that reason, and it's awesome, especially for pizza.
Obviously I'm not suggesting you replace your oven just for that, but if anyone is in the market for one I highly recommend a double compartment oven
My traditional oven is sort of like that. It's got two portions, one larger part and a smaller griller that's also perfect for pizzas. I still use it to cook bigger portions, like for a party.
I'll give you that one. The small size is the only thing they've got going for them, in my opinion, since that makes them quicker to heat up. As for the timer function, I think most modern stoves have that? I know mine does, but I guess your mileage may vary.
My traditional oven doesn't. So I gotta be careful not to fall asleep waiting for stuff to cook.
How much is a convection oven? Because my air fryer was $35 and it's amazing. What's the scam here? It's much smaller and available for very cheap. Unless convention ovens are way cheaper than I think? Looks like even the cheap "countertop" ones are a couple hundred bucks. The real ones are 15 hundred easy.
I don't think I've ever seen a traditional stove that doesn't have a convection function built-in. I was shocked to learn this was not common in other regions. So for me, I just use the one that I already have, no need to buy a specialized device or take up extra counter space.
I think they're great, but to each their own.
I think the one I have is pretty good, but it's different than most. Has a wired thermometer that cuts off power when it reaches a certain temperature inside your food, so you never undercook a piece of partially frozen chicken or other foods. Has a few presets too, but damn, it is so much better than having to stab a boiling piece of chicken in the oven a few times and still see 120f.
It's a lifesaver since you can be arrested for undercooking or overcooking certain foods. :)