this post was submitted on 11 Nov 2024
144 points (98.0% liked)

Videos

14308 readers
222 users here now

For sharing interesting videos from around the Web!

Rules

  1. Videos only
  2. Follow the global Mastodon.World rules and the Lemmy.World TOS while posting and commenting.
  3. Don't be a jerk
  4. No advertising
  5. No political videos, post those to !politicalvideos@lemmy.world instead.
  6. Avoid clickbait titles. (Tip: Use dearrow)
  7. Link directly to the video source and not for example an embedded video in an article or tracked sharing link.
  8. Duplicate posts may be removed

Note: bans may apply to both !videos@lemmy.world and !politicalvideos@lemmy.world

founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] Fester@lemm.ee 19 points 3 days ago (2 children)

My oven has gas burners in the top and bottom of the oven, and a tiny fan in the back for convection bake. The wee fan is meant to help distribute heat evenly throughout the oven. Convection is meant for baking multiple trays on both racks - it spreads the heat evenly throughout.

The air fryer has a big fan right behind the big heating element, which sits a few inches above the food, and blasts heat directly onto the food.

Similar components, but entirely different results.

Your comparison is rightly dispels the misconception that any “frying without oil” is happening though. An air fryer is closer to an oven, convection or otherwise, than it is to a deep fryer and pan-frying with oil. You just won’t get the same speed or results with a convection oven, though. They’re different designs.

[–] barsoap@lemm.ee 7 points 3 days ago* (last edited 3 days ago)

I'm not entirely against calling it frying, in both cases you have heat transfer by immersion in a dry liquid as contact medium, as opposed to heating with infrared radiation (e.g. toaster, many kinds of spits), direct contact with no or little contact medium (hot pan with no/minimum oil, waffle iron), using water (which is wet) as contact medium which invariably makes things soggy instead of crispy and thus very different, or directly moving the atoms in the food (microwave).

That is: If you have a look at all the different ways to transfer heat into things then frying and baking are actually darn close to each other in the first place, compared to the rest. It's the reason you can definitely make a passable calzone in a pan. And air frying in particular brigs baking into the frying range of crispiness so I'd say fair is fair, you can fry with air as long as you make you air mean enough.

[–] lemming741@lemmy.world 3 points 3 days ago

Any decent electric convection oven has an element around the fan. Mine is 2500w, 1000w more than most countertop appliances.

https://www.partselect.com/PS2368832-Frigidaire-318255511-Convection-Element-2500W.htm

Even the ones built into microwaves have it but they're a measly 900w it seems.

https://www.ebay.com/itm/175088724146