@TechConnectify
So ...
Convection oven = oven with a gentle breeze.
Air fryer = small oven with strong breeze

Sounds like we need a standard for how often the air is recirculated to be considered "air frying".

(and possibly the air change rate, but I don't know if that's actually a positive thing.)

More speed generally gives more heat transfer so I think the argument is that they're supposedly approaching the heat transfer from hot oil but I have seen no one actually do the maths.