I'm generally skeptical of hyped-up products. I've been burned before by the empty promises of everything from Bumpits to the Instant Pot.
After years of avoiding buying an air fryer, I finally gave in and purchased the countertop appliance.
Six months later, here are the main reasons I still don't think it's worth it — and one thing I keep it around for.
I find the texture of most air-fried food a bit off-putting
Texture is an important component of any dish.
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Air fryers are advertised as a healthier cooking option, mostly because they don't require a lot of oil. But fat has a big impact on the texture of foods.
I've found that the appliance typically produces dishes that are more dry than crisp.
To avoid this, I really only use the air fryer for fattier foods, like chicken wings and butter-laden pastry dough.
It takes up valuable real estate on my counter
This is a very "tell me you lived in New York City without telling me" reason, but after years of creating makeshift counters by balancing cutting boards over sinks or squeezing bookshelves into kitchens, I'm wary of space-hogging appliances.
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My air fryer has a 2.5-liter capacity, which seemed right for a two-person household. Externally, it's only 11-by-9 inches, but as I mentioned, counter space goes fast.
Plus, some air-fryer fans recommend buying a bigger model for the full experience.
I could be sold on the theory that larger air fryers are more productive in the kitchen — but I just can't justify giving up even more space.
The arduous cleanup kind of negates the saved cooking time
One of the most alluring promises of the air fryer is the time it saves. Many oven-based recipes cook 20% faster in an air fryer.
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Of course, you also have to clean the air fryer, and it's a bit higher maintenance than an oven or even a toaster oven. Aside from spills or splatters, which should be cleaned as soon as they're cool enough, I usually deep-clean my oven every three months.
But an air-fryer basket should be cleaned after each use. On top of that, it's often recommended to give your air fryer a deep clean every few uses to prevent the buildup of grease and crumbs.
I'm not sure a slightly faster cooking time is worth all that extra effort.
But there is one thing I'll keep my air fryer around for: reheating leftovers
I know it might seem like I'm ready to kick my air fryer to the curb, but it's complicated. Although I have my list of cons, the biggest pro is how the air fryer levels up leftovers.
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From cold pizza and soggy fries to lasagna and roasted vegetables, the appliance consistently beats out the microwave without the work of using the oven or stove.
If I knew about these limitations before I bought an air fryer, I'm not sure this silver lining would convince me. But if you have roomy counters and lots of leftovers, an air fryer might be perfect for you.
I was right, but it's good for one thing. I thought air fryers were too good to be true but I finally bought one. The size and involved cleanup process make the appliance underwhelming to me. One strength of the air fryer is how well it reheats leftovers, from cold pizza to roasted veggies.
Air-frying equipment is not known to cause cancer, but the process of air frying does result in the formation of certain compounds, like acrylamide, that are linked to cancer development. Acrylamide is classified as a probable human carcinogen.
I find the texture of most air-fried food a bit off-putting
Air fryers are advertised as a healthier cooking option, mostly because they don't require a lot of oil. But fat has a big impact on the texture of foods. I've found that the appliance typically produces dishes that are more dry than crisp.
Food in an air fryer must be spaced out in order to actually cook, and since these fryers' baskets aren't all that big, you sometimes have to cook your food in batches. Since each batch can take several minutes to cook, this means that the first few will likely be cold by the time the last few are ready.
Summary. In conclusion, while air fryers offer certain benefits such as reduced calorie intake and faster cooking times, they are not without their limitations. Size constraints, limited cooking options, and concerns about crispiness are driving some people to look for alternatives.
But that doesn't mean air fryers pose no risk. Faulty wiring or user error can cause air fryers to overheat, burn the food inside or melt the machine itself, leading to several reported cases of kitchen fires and burns. To date, there have been no deaths reported.
Sales are still steady, but nothing like the astronomical levels reached last year. And according to a recent report by retailer Currys, microwaves are rising fast on the air fryer's tail, with sales up by 50 per cent since last year.
Air fryers have a limited cooking capacity compared to traditional ovens or deep fryers, making them unsuitable for larger families or cooking larger portions.
Some say it's too good to be true, that you can't effectively “fry” something with a few tablespoons of oil and hot circulating air. Some say yeah, it works but it takes up too much countertop space for what it's worth. Some swear by it for a few things like frozen french fries and nuggets.
If you want to eat healthier and cook more meals for yourself, or you live somewhere with an ill-equipped kitchen, then an air fryer might be the best hundred bucks you spend this year. But if you're usually cooking for multiple people or like having leftovers to eat, this is a fad you can probably skip.
But I'll argue that the taste trade-offs are worth it, and that you'll still be heating food and cooking more quickly than you would in a large conventional oven.
TOASTER OVEN. An air fryer is usually limited to the convection-like air frying function, while a toaster oven or countertop oven can offer a wider range of functions such as broil, roast and bake. Some countertop ovens even feature an Air Fry setting, maximizing your appliance's functions.
They are often praised for cooking food quickly, costing less than a regular oven to run and being better for our health - as not much oil is needed. However, it now seems numerous people are 'ditching' theirs in favour of something 'even better'.
In one study, air frying of fish raised the amount of a substance called "cholesterol oxidation products" (COPs). COPs form when the cholesterol in meat or fish breaks down during cooking. Studies connect these substances to coronary heart disease, hardening of the arteries, cancer, and other diseases.
The popularity of air fryers is soaring, with culinary enthusiasts using them for everything from pot roasts to vindaloos. However, the Money Saving Expert Martin Lewis has highlighted a potential downside: relying on your air fryer over your conventional oven could end up costing you more.
The two biggest concerns are potential carcinogens called acrylamides and polycyclic aromatic hydrocarbons (PAHs) that are created in the process of cooking.
Are Air-Fried Foods Better for You? By most measures, air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fat.
Studies show that using an air fryer can increase the levels of cholesterol oxidation products (COPs) in fish. COPs are linked to an increase in heart disease, cancer and other medical conditions.
Issue: One of the most common problems with air fryers is the unit not heating up as it should, which results in undercooked or unevenly cooked food. Solution: Ensure that the air fryer is placed on a flat, stable surface. Also, make sure the basket is securely inserted and that the food is not overcrowded.
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Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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