Our new induction range FINALLY arrived (thanks, Covid!), and it has, among other oven settings (“regular”, convection, etc.) an air fryer setting. All the recipes I’ve seen are for countertop types–basket or toaster oven type.
Do I need to adapt recipes for cooking in the much larger cavity of my range? I’ve gathered that air flow is important, so I’ve purchased a stainless steel “basket”, which I use with a sheet pan to limit mess. Should the sheet pan be placed on a separate rack below the basket, or directly under the basket?
The manufacturer (GE Profile) recommends placing the food in the middle of the oven for the air fryer setting.
There isn’t too much online about these in-oven air fryers, except from manufacturers. I’d appreciate any advice from users. In addition to the above, I’d appreciate advice on modifying conventional recipes (what works, what doesn’t), as well as any needed modifications to countertop models.
I would put the pan on the shelf under. The idea for the basket is to get the most air flow possible. The pan will block direct contact to the bottom cooking element. I’m not sure how much of a difference that will make. I have a Brevelle countertop convection/air fryer. It has eating elements both on the bottom and top. Last night I cooked breaded fish in the basket and thought I could skip flipping the fish since I had the basket in the middle with direct exposure to the heating elements on both sides, but I was wrong. The bottom side was not browned. Be sure to flip your food regardless of what you do. I don’t know if those dedicated air fryers work differently but my understanding is that is all just convection cooking.
I’ll be interested to hear how you like your new range. I intend to get one soon.
Thanks, Rainycat!
I’m enjoying my induction range–did you know, to avoid splattering mess on the cooktop, you can spread newspaper under your pan and just toss it when you’re done cooking?
I did ended up having to buy more new pans than I’d anticipated. Some I thought would work did not. I passed all my 50-year old Farberware cookware on to my daughter. It was a wedding present and still looked new. My all-clad skillets were fine, and my blue-steel crepe/omelet pans also. But new saucepans were needed.
Quick response to temperature changes and easy cleanup are two things I love about induction. Instead of newspapers, I use paper towels when I cooking something that will make a mess. I love just tossing them and not having to fight with all the grease! I’m glad it finally came!
Thanks to all for this thread. Two things:
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I’ve been convection cooking for at least 30 years. I too subscribe to the view that “air fryers” are just a fancy name for convection, and note they are typically smaller and thus less versatile as well. I did buy one cheaply to try it out (Aldi – I think it was about $50) and it’s OK nothing more. But has anybody found there really is a difference, other than smaller? For what job? Personally I doubt that “concentrating” the hot air has much effect. As to “combination convection and air fryer,” is that just manufacturers stating the obvious for marketing purposes, to fool the rubes?
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About using paper under your pot on an induction range to make cleanup easy: best type of paper to have around for that is what is called “wrapping paper” or moving paper like movers use to pack your stuff when you move. Actually what it is is clean unused newsprint paper that has not been printed on. It’s way better than paper towel or old newspaper both for that and for draining grease when frying things. A great kitchen hack. You can get it cheap at any packing supply place such as a U-haul location. Strongly recommended for any serious kitchen.
Thank you!
