this post was submitted on 27 Mar 2024
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And it moves way more air than a normal oven, thus removing water vapor faster. This water vapor that partly steams the food, resulting in moisture saturated air that in turn prevents more moisture from escaping, is the main difference between a frying pan and an oven. A deep fryer replaces the water with oil, an air fryer just extracts the water quicker. Both prevent the food from cooking in water or steam, resulting in a crispy texture.
The past three houses I've lived in have had convection ovens; I thought convection mode was fairly common by now.
Every place I've ever rented has had the cheapest possible electric coil stove with no features, some of them didn't even have a "clean" setting.
Never even heard of electric stoves with a clean function. Never seen a gas stove.
The clean function locks the door, cranks up the heat, and burns off all the crud in the oven. You can vacuum any ashes left after it cools down. Its awesome if you're lazy like me. I have zero interest in bringing out the Easy Off and elbow length rubber gloves.