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The difference between a food dehydrator and an oven is: an oven heats food at over 200 degrees and kills the enzymes in the food, whereas a dehydrator blows warm air no hotter than 100 degrees on the food, leaving the enzymes still intact.
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therawfoodsite.com
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With oven dehydration, you simply place food items on the wire racks in your oven, set the heat and leave the oven door slightly ajar to let moisture out. Advantages of oven dehydration include: a) an easy, practical way to experiment with dehydration, b) little to no additional investment is required, assuming an oven is already available, c) food protection from insects, dust and other outdoor matter that can plague sun dehydration and d) it does not depend on the weather. However, oven dehydration does have its disadvantages including: a) inefficient energy use given the oven’s size and cost, b) the danger inherent in leaving the oven door open while it is in use, c) the lack of air movement which is a component of food dehydration and moisture removal and d) many ovens cannot set temperatures below 200 degrees Fahrenheit (93 degrees Celsius).
http://www.food-dehydrator.com/resource-center/primary-dehydration-options.aspx
What is the difference between a dehydrator and an oven?
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