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.
