Why this site exists
Every “air fryer conversion calculator” on page one of Google does roughly the same thing: drop the oven temperature 25°F and cut the time by 20%. That generic rule works for enough foods to seem correct and fails on enough others to be frustrating. Wings at that conversion come out fine. Fish comes out dry. Baked goods come out with set tops and raw middles. Frozen foods come out under-crisped.
The fix isn’t complicated — different foods and different fryers need different adjustments. CrispCalc applies those adjustments automatically, so the number you get back is the one you’d arrive at after three attempts of your own.
How the method works
The calculator starts from the 20/20 rule as a baseline and then applies two modifiers: one for the food type (proteins, frozen, baked goods, etc.) and one for the air fryer model (standard, high-wattage, oven-style, etc.). Final temperatures round down to the nearest 5°F on the side of food safety. Final times include an early check point so you can shake, flip, or pull the basket before anything overcooks.
The exact modifier values are visible in our open-source logic and explained in the guides. We are not hiding a formula — we are just running it for you.
What we won’t do
- We will not pad recipe pages with a 1,500-word life story before the actual number. The calculator is at the top of every page.
- We will not make up recipes we haven’t tested or claim precision we don’t have. The output is a well-informed starting point, not a promise.
- We will not run invasive tracking. Standard analytics to know which pages get read, and ads to keep the site free. That’s it.
- We will not pretend an air fryer can do things it can’t. The guides are honest about the appliance’s limits.
Who’s behind it
CrispCalc is an independent project — a small, single-purpose tool rather than a food-content empire. The conversion math is based on published air fryer physics, manufacturer specifications for the popular home models, and a lot of test cooks. Corrections are welcome — see the contact page.