I kept hearing that "air fryers are just convection ovens" and was very confused, because I know air fryers use a fan. But it turns out Americans call fan ovens, the one type of oven that specifically does not rely on convection, "convection ovens". Another thing on my list of things Americans say that mean specifically the opposite.

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?