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Ah I see, and normal convection just circulates air inside the oven without removing the moisture?
I honestly don't know, I want to say moisture still boils out, just not at the rate of having something dedicated pulling it out.
I'd recommend looking into it. This is just me remembering talking about it with another person on Lemmy a year or two ago, and then looking into it myself.
If I remember right, fries get crispiest in deep fryers because of the density of steam/oil almost immediately getting the moisture away from the outside of the food. Air fryers do their best to imitate that function by manually pulling air.
https://homekitchtech.com/convection-oven-vs-air-fryer-is-a-convection-oven-the-same-as-an-air-fryer/
This article says that some but not all convection ovens use fans for circulation, but air fryers have way more air movement.
The one in my kitchen has a fan on the side that pulls air out right where the basket is, and I think fresh air comes from the opposing side but I could be wrong there.
I guess this could be compared to a cheeseburger being a hamburger, but a hamburger is not always a cheeseburger analogy. Technically an airfyer can be classified as a convection ovens, but a convection oven isn't always an air fryer. It has a different function, cooks quicker, and moves more air closer to food producing different results.