[hint: they’re the same ones as for your oven]
For example, I can get fries from frozen to on the verge of burning in 15 minutes with an air fryer. My oven isn't top of the line or anything, but would take at least twice as long, and probably waste a lot more energy in the process.
So if nothing else, the temp and timing info here would be key as they likely won't match typical oven recipes.
You can easily open the door and check the doneness of the food, and if it's not quite there, add time.
With an oven, you lose heat (or heat up the entire apartment) if you keep opening the oven door.
It makes me wonder, do Americans take into account the fan when following recipes? Common wisdom is to lower the temperature by 10 degrees for a fan (assuming recipes are for a real convection oven). Or are all American recipes written for fans?
But, even convection ovens don't cook the same as an air fryer. Air fryers are like a mini turbo convection ovens. It's like comparing a camp fire to a blow torch.
Technically the same, practically not.
I can do some of the most magnificent potatoes in an air frier, all that without a touch of oil.