this post was submitted on 27 Mar 2024
794 points (95.8% liked)
Greentext
4613 readers
995 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I've already seen ovens that now have an 'air fryer' mode in place of 'convection'
My newer oven has that. They suggest using a special pan of some kind for air frying. I think it also does convection baking.
Don't ask me what the difference is.
The special pan allows air flow at the bottom. A normal pan being solid won't. And for people like me, air flow on 5/6 surfaces is freaking good enough.
Faster moving air, which means faster heat exchange
Yeah, but on an oven it is so much slower and doesn't cook as well. All because it is about 4 times the space that needs to warm up.