The answers to Is there a difference between a Convection Oven and an Air Fryer? all talk about the difference between a large oven and a small appliance.
But what's the difference when it's the same oven with optional settings?
For instance, I just bought a new LG (LSGL6337) gas range (top broiler, rear heater), which in addition to the normal
bake setting, also has
convection roast, and
||Bake is used to prepare foods such as pastries, breads, and casseroles. It is normal for the convection fan to operate periodically throughout a normal bake cycle in the oven.|
||For more even mult-rack cooking of pastries, cookies, muffins, biscuits, and breads.|
||Combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors.|
||This feature automatically increases the entered temperature by 50F° for optimal performance|
The descriptions are market-speak, and not very useful in reality.
All four modes will use the fan, and I can of course choose the temperature.
air fry do nothing more than increase the temperature to more than I asked for?
That sounds like a feature the sales department requested.
And apparently, the two "convection" modes subtract 25F° from the requested temperature.
So even if the only difference between these is the pointless and confusing temperature adjustments (+50 or -25), that still doesn't explain what's different between the convection bake and convection roast modes.
What is the actual technical difference in behaviour between the various modes?