I use convection for getting rid of excess water too! This can be really helpful when trying to brown things like zucchini before it turns to total mush.

Indeed :) I use convection most when making crackers.

"I don't know crap" haha...that makes two of us, lol

I know right! I was like I know how to use my oven - oh actually maybe I don’t! 😂

no kidding lol! 🤣

if my oven does not have a convection fan, would buying an fir fryer be a good idea?

​@@englishliterature7403 It depends a bit, on what you mainly use it for. Baking cake and bread? Pizza or such for more then one person? Large roasts? Not so much. Making roasted veggies, potato wedges or chicken/fish? Absolutely. Especially, if you only cook for one or two people. It's just super convenient for making delicious, yet healthy meals on a daily basis. Just just chuck stuff in there and boom, dinner is ready in 20 minutes. No spattering and less smell then with a frying pan are also great advantages. The only downside is: they take up a lot of counterspace. But that's it, really. They're really useful appliances, imo, not just some fad.

@@raraavis7782 You've nailed it. They're a small countertop convection oven. I recommend the tray-based models where you just pull out the tray and put the food in it. Do not buy the little toaster-oven like units, because you'll have to fiddle with pans and racks and they're much harder to get food in and out of and much harder to clean. I have a large tray-based model that can be divided into two separate chambers, so I can either cook one large item in it - like a whole chicken, or a dozen cookies - or two smaller sets of items, like chicken thighs on one side and green beans on the other, a different temperatures and for different cook times. Because they're much smaller than a traditional oven, you get a LOT more radiant heat bouncing off the walls onto your food since the food will be sitting very close to the walls. That rapidly speeds cooking and browning. The fans are also much more intense than in a convection oven. Think about how wind chill factor makes it feel colder outside in the winter - the same goes in reverse in a convection oven. The more hot air passes over the surface per second, the faster heat is transferred to the food. If you put a lot of oil on something - like breaded chicken - it'll behave as much like frying it as baking it. You can get some pretty amazing results, fast, with a lot less mess and expense. You can also burn things to a crisp rapidly in an air fryer, so check the contents often until you get a good feel for how yours cooks. Another great thing about them is, they use a lot less energy because of the small size, shorter cooktimes and eliminating the need to preheat in most cases (I almost never preheat, even when the recipe calls for it).

I've used air fryers for years. I recently replaced my Ninja Max with a Cosori Dual Blaze (top and bottom heating elements). It's Bake function reduces the heat generated by the top element, focusing more on the bottom one. It works great. After watching this video, I'll pay more attention to the fan speed between Air Fry and Bake settings, to see if the fan speed for Bake is reduced. i.imgur.com/Ltef7Of.jpg

@@englishliterature7403 Air fryers are great for small quantities. If you are looking to cook a large meal--say, a turkey--it won't do much. I suggest getting a Cuisinart Airfryer, which is like a toaster oven.

There’s a rare brand. They make some really interesting stuff. The electric option is fairly new if I understand correctly.

Значи не съм единственият тук.

yeah! I thought it was odd that Helen didn't want her pizza "top" "burned." Who doesn't want little bubbles and toasty cheese bits! Now I'm hungry.

@@doodaddy1454you don’t want the top ingredients burning before the crust has time to cook.