As in the original convection ovens, in an air fryer a fan circulates hot air (but it's done at a high speed), producing a crisp layer via browning reactions such as the Maillard reaction. Some product reviewers find that regular convection ovens or convection toaster ovens produce better results, or say that air frying is essentially the same as convection baking/roasting.

The original Philips Air fryer used radiant heat from a heating element just above the food and convection heat from a strong air stream flowing upwards through the open bottom of the food chamber, delivering heat from all sides, with a small volume of hot air forced to pass from the heater surface and over the food, with no idle air circulating as in a convection oven. A shaped guide directed the airflow over the bottom of the food. The technique was patented as 'Rapid Air technology'.

This is a continuation of the recipes listings for the Air Fryer recipes on this site (the page in fact). If you would like to learn a little more about this history of the Air Fryer and the physics of Air Frying then please go to the first listing page for these Air Fryer recipes for the Air Fryer information page. Here you will get just a list of the additional Air Fryer based recipes on this site.