Yes, air fryers are generally considered worth it for their speed, energy efficiency (compared to ovens), and ability to make food crispy with less oil, making them great for small batches and reheating, but they aren't a miracle solution and can be noisy or take up counter space, so suitability depends on your cooking habits. They excel at crisping foods like fries or chicken, saving time as they preheat fast and cook quicker than conventional ovens, and are more energy-efficient for smaller meals, but they can't replace a full oven for large quantities.
“Air fryers have recently become the must-have kitchen gadget because they tick so many boxes at once,” says Isabella Forgione, AO's air fryer expert. “They are flexible enough to cook a wide range of foods, from vegetables to meats and even desserts.” I have to agree.
Air fryer disadvantages include limited capacity (requiring batch cooking), taking up valuable counter space, a learning curve for even cooking (needing shakes/turns), potential formation of harmful compounds like acrylamide if food is charred, issues with cooking wet batters, and concerns over non-stick coating safety (PTFE). They also can't perfectly replicate deep-fried taste and may be noisy.
People are getting rid of air fryers due to small basket sizes limiting family meals, issues with peeling non-stick coatings, difficulty cleaning, safety concerns like melting components, the perception they're just small ovens, limitations on certain foods (like wet batters), and sometimes switching to cheaper, more efficient appliances like halogen ovens. Many find they outgrow basic models, leading to batch cooking, and eventually replace them with larger or different appliances.
But there are some foods these renowned chefs recommend against cooking in your air fryer at all. 'Ironically, I rarely use an air fryer for 'frying' anything that would benefit from a frying in oil,' says Thomas Frake. 'For example french fries, sweet potato fries, battered food, etc. as they tend to go brown and dry.
Gordon Ramsay is NOT a fan of airfryers 😂 @gordonramsayofficial #gordonramsay #airfryer #ramsayreacts.
The "air fryer rule of 25" is a handy guideline for converting oven recipes: reduce the oven temperature by 25°F (or 10-20°C) and decrease the cooking time by about 20-25%, checking for doneness earlier. This rule works because air fryers cook faster and more intensely than conventional ovens, circulating hot air efficiently to crisp food quickly, so you often need less time and slightly lower heat.
Albeit an enjoyable gimmick for a brief time, using an air fryer is not entirely practical and takes up way too much kitchen space to be worth it. There are so many unique and thoughtful ways to prepare food, but air frying is simply overrated.
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.
“Air fryers are good for small things that cook quickly. If you're gonna have to use your air fryer 15 different times for different items generally on energy usage, you'd be better off to use an oven.
A high-fat food isn't going to be any healthier cooked in an air fryer than any other way. Air frying does have a few drawbacks, such as the possibility of some plastic toxins leaching into the food, depending on the materials used to make it. So, while air fryers are safe to use, don't use them exclusively.
5 Common Mistakes to Avoid When Using an Air Fryer
Yes, you can put tin foil (aluminum foil) in an air fryer for easier cleanup and to prevent sticking, but you must follow important safety rules: never let it touch the heating element, ensure it's weighed down by food to prevent it from flying around, and avoid using it with acidic foods like tomatoes or citrus to prevent chemical reactions and aluminum leaching. Always check your air fryer's manual and make sure the foil doesn't block the air vents for proper circulation.
I wish I'd known these 4 things before I bought my Ninja air fryer – here's how to buy the right one for your home
You can't cook foods with wet batter, liquids, or loose items like leafy greens in an air fryer as they make a mess; also avoid rice, pasta, popcorn, and large roasts that need even liquid-based cooking or have too much drippings, as they won't cook properly or will burn the machine. Essentially, anything requiring boiling, stewing, or a significant amount of liquid, or very delicate items that blow around, should be avoided.
Not only can air fryers save you time when cooking thanks to their fast cooking speeds, they can also save your household money due to their energy efficiency. Rather than using an entire oven to heat or cook your meals, an air fryer can cook the same volume of food and generally use less energy.
One of the major risks of air fryers is acrylamide formation, which occurs when cooking foods at high temperatures. The chemical often develops in starchy foods like potatoes or bread and is created through a reaction between sugars and an amino acid called asparagine when the food is heated above 120°C.
To avoid acrylamide in an air fryer, cook starchy foods like potatoes to a golden yellow, not brown or charred, by using lower temperatures (around 180°C or 350°F) and shorter times, and soak cut potatoes in water for 15-30 minutes first to reduce starch. Also, store potatoes in a dark, cool pantry instead of the fridge to limit sugar buildup, and opt for non-starchy foods or those naturally low in sugar.
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.
People are getting rid of air fryers due to small basket sizes limiting family meals, issues with peeling non-stick coatings, difficulty cleaning, safety concerns like melting components, the perception they're just small ovens, limitations on certain foods (like wet batters), and sometimes switching to cheaper, more efficient appliances like halogen ovens. Many find they outgrow basic models, leading to batch cooking, and eventually replace them with larger or different appliances.
It's not just about fat.
There's more to air fryers than calories and crunch. Cooking with less oil also reduces acrylamide, a potentially harmful chemical that forms in starchy foods when they're cooked at high temperatures. “Air frying has been shown to lower acrylamide levels compared to deep frying,” says Dr.
Air Fryers Reduce Taste Quality
It has numerous benefits and can cook food efficiently. However, the taste can be subpar compared to other cooking methods available at the commercial level. People traditionally enjoy the authentic taste of conventionally fried or deep-fried food items.
Overfilling the Basket or Tray
Overfilling your air fryer basket or tray can result in soggy, unevenly cooked food, just like stuffing a sheet pan full of vegetables leads to steaming instead of roasting. To get the best results, cook your food in smaller batches to allow air to circulate around each piece.
The average air fryer operates at around 1.4–1.7 kW/h (kilowatts per hour) of electricity per hour. If used daily for an hour, this translates to approximately £0.30-£0.50 added to your monthly electric bill. In comparison, conventional ovens consume between 2 and 5 kWh.
Cooking in the oven and cooking in the air fryer will generally end up with food that has the same nutrient profile since an oven and an air fryer use similar heating techniques. In this case, air-frying would not be considered a healthier alternative to baking your food in an oven.