I know this is a really old post - but I have to say - WOW! How insulting! I have replaced my oven with an air fryer and I didn't do it because of an "infomercial". In fact I've not been able to watch over the air TV for decades now (I stream only). So I haven't seen an infomercial of any sort for about 30 years or more. Can I bake a wedding cake in my air fryer? A pie? Cookies? NO. And I don't care. I'm a type 2 diabetic. I don't do baking any more. That's sort of the point for those of us who are older and on our own. We don't cook for crowds any more. More often than not we don't even cook for ourselves. Because our appetites are smaller, and our energy no longer flows from a seemingly endless font. AND, our memories? Not the best. With the air fryer, it shuts off by itself whether I remember I've got something cooking or not. I make chops, burgers, wings, and various low carb fries in mine on a daily basis. My breakfast is 4 maple flavored sausage links - done to perfection without any attention from me in less than 15 mins (I like it REALLY CRISPY as in nearly burnt). Pork chop took half an hour - THICK pork chop, I didn't even have to turn it. Set it at about 350F and forgot about it. I didn't set anything on fire and the chop was done to perfection without me having to do ANYTHING. Next time I'll turn it all the way up to 400F and go for 20 mins. I have the smaller Phillips and it admittedly doesn't cook all that much at once, but then I don't need it to. If I want a couple of egg rolls, it takes 10 mins in the air fryer and a fraction of the energy required to heat up that whole oven space. And before I had the air fryer, I would more often than not just skip eating altogether rather than wait for the big oven to heat up and then end up with 2 slightly soggy egg rolls anyway. The air fryer is handier, quicker, and egg rolls come out of it SUPER DUPER crispy, not soggy with hard spots like from the microwave. The air fryer is better even than the big oven. And there is the Gowise 12.7 qt air fryer "oven" that gives you a lot more surface area. I'm about to move but after I am all moved, I'm getting one because I would like to be able to do air fryer fries along with my air fryer burgers/chops/whatever for a whole meal and you can't do that in the typical Phillips-type air fryer (not simultaneously anyway). At least not without a lot of intervention (as in having to shake or stir stuff to distribute it and expose more of the surface to the hot air). The Gowise is like a teensy little oven with 3 teensy little shelves so you can just lay out a single layer on each shelf and still have plenty of air circulation. Should do for my purposes. As soon as I get settled, I'll be giving it a try anyway. The Actifry, btw, is not a typical air fryer. I'm not sure it qualifies at all really. One of its drawbacks is that it goes only to a maximum temp of 338F - IF the temperature control is working properly, which they usually don't in cheap devices of this sort. Hence things don't come out of it nearly as crispy as actual air fryers that heat up to a more reasonable maximum temperature. The Phillips I have, for instance, maxes out at 400F, and the Gowise mentioned above tops out at 430F. Oh, and btw - homes and apartments in the US are NOT required to have ovens, stoves, and/or refrigerators. I have rented many many times place that had nothing in the kitchen but a sink. It is perfectly legal nearly everywhere (if not everywhere). My kitchen, set up for safety and not because I don't have a stove, consists of an induction hob (no open flame, autoshutoff, on a timer), the air fryer (turns off with the timer), and an0 Instant Pot Ultra 6qt - I'd have gone for the 8qt but they didn't have it in the Ultra model at the time. I use these three all the time. There are 2 other devices useful for a safe kitchen/range-less kitchen that I have but no longer use much since I turned up diabetic. First is a Zojirushi breadmaker and second is a Zojirushi micom rice cooker that I love but also barely use because rice is a thing Type 2 diabetics should not be eating. BUT IF I COULD still eat bread and rice, those devices would provide it for me. The IPs actually do rice pretty well but I had the Zo rice cooker already before I bought the IP. In fact I turned up diabetic less than a month after I got the rice cooker (which is the best rice cooker I have ever owned in 40 years). I don't need a conventional oven, at all. Most people actually don't. You can cook nearly everything with just 2 countertop appliances, an induction hob and a good air fryer. You can expand your capabilities a lot with an Instant Pot. Some people DO bake cookies and small pies and cakes in air fryers but if that doesn't work for you, get a good breadmaker and you can make all sorts of cobblers, cakes, and bread without an oven and without a mixer even. And a good rice cooker is still useful if you eat a lot of rice so you don't have to tie up an IP making rice.

First knobs in front or back is usually the difference between a slide in range VS a free standing range. There are some differences you can search here or on Google to see those differences. I am not a double oven fan in a range style unit. I prefer one large oven so large items are not an issue. It has already been pointed out that convection and air fry are one in the same. You just need to get a large basket rack to place your food on. You can usually order one from the manufacturer of whichever unit you decide on. Don't forget the drip pan. $1300 will get you a smooth top radiant electric with a single oven no problem. You can even probably find a convection unit in that price range. Choosing a model with convection and double ovens will probably put you outside your budget. Going induction will blow that budget, but it is a wonderful way to cook IMO. If you can afford more, then I would research the technology before you decide. Just to be fair I did not look up any ranges or prices.

Measure the outside diameter (OD) of the thread with a suitable caliper. If the caliper is metric calculate the diameter in inches. (25.4 mm/inch). Suppose the answer is 0.25 inch. Then the thread is either 1/4-20 or 1/4-28. For other diameters, look up standard American threads and get a 'coarse' and a 'fine' thread nut in the correct diameter to try. Or buy a Starrett thread gauge if you are a tool hound (but then you would already own one). :) Here's a classic: https://www.govinfo.gov/content/pkg/GOVPUB-C13-e37fe604c6638ab929cfb4fe8af50ac2/pdf/GOVPUB-C13-e37fe604c6638ab929cfb4fe8af50ac2.pdf And this one loads faster https://www.sizes.com/tools/thread_american.htm

I think the difference is supposed to be speed, as in air frier is supposed to be a high speed convection oven, which, as Dcarch referred to, is also fast to heat up because of the small space. I have a cheap one which has a bunch of configurations which are what really sets it apart, like a cage that tumbles, but being what it is, it also cooks very unevenly, especially compared to my big, very expensive and technologically superior wall oven. I like the air fryer for fast little things, like sunchoke chips, that aren't worth turning on and waiting to heat the big oven for if I'm not cooking anything else. I haven't used the air-fryer to its full abilities, but haven't yet made anything that couldn’t be made in the oven. It's also supposed to dehydrate, which the oven doesn't do well, because it was designed to retain moisture, but I haven't tried that yet. Anything that can be coated in oil and baked to sizzling can be done in a good convection oven. To get more of a fry style, use a wire grid rather than putting the items directly on the pan, though I make kale chips right on parchment paper, on the pan, crowded, in the oven, and they come out all airy and crisp. French fries, being so dense, are pickier. And that's the nub. IIRC, the air frier was invented, more or less, as a way of making fries in tiny European apartments that only had one or two burner dominoes for stoves, and if any oven at all, a small microvave, possibly with convection. The air frier, possibly set on another surface than the actual kitchen, took the space and mess of making ”chips” out of the way of the rest of the meal prep. So, you'll have to experiment with your oven and the things you want to make, and see how it works for you. and go to a demo, or a friend's house, and see if you like the air fryer results. :)