Air fryers have gained significant popularity in recent years as a kitchen appliance for “healthier” cooking. The technology behind an air fryer allows for food to be cooked by circulating hot air around it using a convection mechanism, which tends to give a crispy texture similar to frying but with a fraction of the oil.
This has posed the question among many home cooks and food enthusiasts – does the air fryer cook better than the traditional oven? It’s important to explore both the capabilities and the limitations of air fryers compared to conventional ovens to understand which cooking methods suit different types of food best.

The Cooking Mechanisms Compared
The air fryer works by circulating hot air around the food at a high speed through a mechanical fan. This rapid air circulation makes the food’s exterior crispy, mimicking the results of deep-frying. In contrast, a conventional oven cooks food by surrounding it with hot air, which is considerably slower to circulate and doesn’t normally involve a fan (unless it’s a convection oven).
Here are some of the distinctions between the cooking methods of an air fryer and a conventional oven: