Decoding the 5-in-1 Oven: The Real Difference Between Air Fry, Bake, and Broil

The modern kitchen countertop is crowded with “all-in-one” solutions. The Air Fryer Toaster Oven is the reigning champion of this trend, promising to replace five or more appliances—your toaster, your deep fryer, your oven, and more.

But when you get it home, you’re faced with a panel of 4-knob controls and a list of functions: Warm, Broil, Toast, Bake, Air Fry.

What is the actual difference? Is “Air Fry” just a marketing term for “Bake”? Is “Broil” different from “Toast”?

The confusion is understandable. The manual rarely explains the why. The secret is that these settings are not just pre-programmed timers. Each one is a unique combination of the three tools inside your oven:

1. The Top Heating Element (Provides intense, direct radiation heat)
2. The Bottom Heating Element (Provides gentle, indirect conduction/convection heat)
3. The Convection Fan (Provides forced convection for intense air movement)

Let’s use a typical 22QT, 1700W model like the CKOZESE FM9011 as our case study to decode what really happens when you turn that knob.

1. BAKE: The Traditional Oven

• What it does: Top Element (Medium) + Bottom Element (Medium) + Fan (Off or Low)
• The Physics: This setting is designed to mimic a traditional oven. It creates a pocket of consistent, ambient heat that cooks food gently from all sides. The bottom element provides the primary heat, which rises and circulates naturally. The top element is on, but at a lower power, to ensure the top browns at the same rate the inside cooks.
• Best For: Foods that need to cook through slowly, like cakes, muffins, casseroles, and bread. You want a gentle, even heat that doesn’t brown the outside before the inside is set.

2. BROIL: The “Upside-Down Grill”

• What it does: Top Element (HIGH) + Bottom Element (Off) + Fan (Off)
• The Physics: “Broil” is 100% radiant heat. This setting turns the top element on to its maximum power and shuts everything else off. It functions exactly like an upside-down grill, sending intense, direct heat straight down.
• Best For: Rapidly browning or melting the top of a dish. This is for melting cheese on a casserole, charring vegetables, or getting a crust on a steak after it’s been cooked. It is a “finishing” tool, not a “cooking” tool.

3. TOAST: The 360-Degree Browning

• What it does: Top Element (HIGH) + Bottom Element (HIGH) + Fan (Off)
• The Physics: This is a short, intense burst of heat from both sides. Unlike “Bake,” the goal isn’t to cook the inside; it’s to rapidly dehydrate and brown the surface of the bread. It uses high-power radiant heat from both the top and bottom for speed and evenness.
• Best For: Bread, bagels, and English muffins.

4. AIR FRY: The High-Speed Dehydrator

• What it does: Top Element (HIGH) + Fan (HIGH) + Bottom Element (Off or Low)
• The Physics: This is the setting that causes the most confusion, but it’s simple: Air Fry is high-speed, high-temperature convection baking.
• This is what the “360° Rapid Heat Circulation” claim means. The high-speed fan and the powerful top element create a vortex of superheated air. This intense, moving air does two things:
  1. It strips moisture from the surface of the food extremely quickly (dehydration).
  2. This rapid dehydration creates a dry, crisp crust, allowing the Maillard reaction (browning) to happen fast.
• This is why it’s “healthier”—it achieves a “fried” texture by dehydrating the food’s exterior, not by soaking it in oil. The “85% less oil” claim comes from the fact you only need a light spritz of oil to help conduct heat, not a deep-frying vat.
• Best For: Anything you want to be “crispy.” French fries, chicken wings, Brussels sprouts, and reheating leftover pizza (it crisps the crust again).

5. WARM: The Gentle Hold

• What it does: Bottom Element (LOW) + Fan (Off)
• The Physics: This uses minimal power from the bottom element (or both) to hold food at a safe, warm temperature (usually 150-200°F) without cooking it. It’s a gentle setting designed to keep your dinner ready.
• Best For: Keeping a dish warm while you prepare another, or keeping rolls warm on the table.

Why Do Specs Like 22QT and 1700W Matter?

The specs of your oven, like the 22-quart capacity and 1700W power of the CKOZESE model, directly impact how well these functions work. * Power (1700W): A higher wattage means the oven can preheat faster and, more importantly, recover its temperature more quickly after you add cold food. This is essential for a good “Air Fry” or “Broil.” * Capacity (22QT): A larger interior is a major advantage for air frying. It allows the “360° rapid heat” to circulate around the food (e.g., 22 chicken wings or 3 lbs of fries) instead of just steaming it in a cramped basket.

Conclusion: You’re Not Buying 5 Appliances, You’re Buying 3 Tools

A 5-in-1 oven isn’t magic. It’s a simple, versatile toolkit. You are not buying five separate appliances; you are buying three core components—a top heater, a bottom heater, and a fan.

The “function” you select is just a pre-set combination of these three tools. By understanding what “Bake” (gentle, ambient heat), “Broil” (intense, top-down heat), and “Air Fry” (intense, high-speed air) are actually doing, you are no longer just a user. You are a cook in control of your tools.