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Am I missing something here? You appear to have just described a normal fan oven.
[Edit]
Other than they are tiny, I realise.
NotThamesWater-
The quicker to cook thing is not to be understated.
1) Airfryers get to temp in 2-3 minutes (although you generally you put the food in as soon as you turn it on). Also for many foods, the cooking time is cut by 1/3 - 1/2 the time, so if you compare against the preheating time for a normal fan oven and the increased cooking time, you can generally have food on the table in half the time.
Because its on for less time, and lower volume of air/food you are heating, you save considerable energy, and running at 1200-1500w max while you're using, rather than 2000-3500w for twice the time.
2) I think the important thing is that when the timer stops and the food stops cooking as the fan and temperature drops quickly. You could then leave it for 5-10 minutes with little impact. On a larger oven, the oven temp stays fairly close to cooking temperature, and continues to cook the food even when the timer stops.
3) Big - Not sure about this point, as fan ovens are clearly bigger. Some air fryers are definitely big enough for larger family requirements with multiple compartments with different cooking temperatures and timings. I personally didn't want a double drawer one, because it takes up too much worktop space, and too large and bulky to put in a cupboard or drawer.
For the silicon liners, how does it impact the cooking? Does it not block important airflow under the things you are cooking? As an example, if you are cooking fish fingers the side in contact with the silicon might stay soggy? Also the grease/oil excess water draining effect would be limited?
Acliff
stelfox
Air fryers