Air "frying" is not necessarily healthier than deep frying if you are using frozen pre-battered "oven ready" products. Many of these products have a lot of fat in them and the coatings to promote crispness and browning. More than would be absorbed by properly deep frying the same item in its non "oven ready" form at the correct frying temperature. The only way to achieve fried foods is to either have the fats outside the food or in the food. Anything else is convention roasting or baking.

This post inspired me to drag my Galloping Gourmet Convection Oven, Sam's Club circa 1983, up from the basement and have another go at air frying. It's sitting on the counter; I'm otherwise involved with drywall work and living on fast food. (FYI, the 'Power Bowls' (steak) from Taco Bell are darned good and the Arby's 2/ $5 fish sandwiches aren't half bad. I never really gave the convection oven a chance; I did try air frying chicken and wasn't happy with the results but I was (in hindsight) trying to do a 'Southern Fried Chicken' with too heavy of a buttermilk batter. Will give it another go trying a much lighter breading. Just wish that I still had an oil mister. Per Lars suggestion, will try it with some frozen breaded okra that I snagged at Woodman's last week. But I need to modify the rack so the okra doesn't fall thru. That will be week after next. DS is in Ireland & I'm trying to get a lot accomplished in his quarters while he is OOTC.

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. :)

Tonight I roasted sliced potatoes in the air fryer and then added a salmon pinwheel for the last 14 minutes. No pots to clean as I have paper liners for the inside of my air fryer. I make toast in the morning and fry sausage links. You can fry items like fish, French Fries etc without dropping them in oil. Less mess and more healthy. Don't select one made with plastics that will transfer forever chemicals to your food. Get the new ones with the glass basket instead. I know plenty who have purchased them and then never used them. These people do not adapt to change well. I think I've had mine for more than 3 years so you a bit late to the party on this. Once you start using it you'll be amazed at what you can cook in it. It's for the simple meal. You're not cooking chicken piccata in this gadget.