Should I expect to use an 'air fryer' to do things I can already do with other tools—like toast bread or roast/bake something small, even though none of those is 'frying'? What are important considerations / differences relative to the small convection oven I already have?
If air frying is a fundamentally new cooking technique, then I may not be able to apply a wealth of cooking knowledge & intuition when using it, other than basic food chemistry. If it's a rebranded convection oven, then I can decide if a different form factor is worth it for things I already know how to do.
Does that make sense?
These are exactly the features that make it so effective for me. I love convection ovens but the air fryer is almost always more convenient with better results for the kinds of foods I'm cooking with it.
Edit: Suppose I should mention I have an in-wall convection oven in my kitchen as well. It does “fine” but frankly sometimes I’m cooking for a large enough group that I need both the convection oven and the Instant Pot air fryer going at the same time. Plus, my convection oven takes forever to come up to full heat, so often the “Air fryer” is a better choice in terms of capacity and time.