Chefs often skip air fryers in professional settings due to their small batch sizes, slower speed compared to commercial fryers, limitations with battered foods, and the superior texture/flavor achievable with traditional methods like deep frying, even though air fryers offer convenience for home cooks, especially for quick reheating or smaller portions. While healthier, they can dry out food and don't match the speed or capacity of professional kitchen equipment, making them impractical for high-volume restaurant service.
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.
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.
Gordon Ramsay is NOT a fan of airfryers 😂 @gordonramsayofficial #gordonramsay #airfryer #ramsayreacts.
Airfryers are unfortunately also unhealthy because of exposing food to very high temperatures. High heat can cause these substances, known as advanced glycation end products (AGEs), to develop on proteins or sugars. In general, cooking food at higher temperatures and lower moisture produces more AGEs.
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.
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.
There's just one air fryer that Jamie scoops, tosses, shakes, and drizzles his marvellous creations into and that's the the Tefal Easy Fry Dual Zone Air Fryer. You might not recognise Tefal as an air fryer giant like you would Ninja, for example, but don't dismiss it.
Gordon Ramsay has apologized for different incidents, notably in 2009 for insulting Australian TV host Tracy Grimshaw by calling her names and showing an offensive photo, which he later called an "off-the-cuff" joke gone wrong, and more recently (2025) in a Hay Day mobile game ad for his fiery temper, vowing to be calmer and apologizing to those he called "donkeys". He also apologized to his wife, Tana Ramsay, in 2008 over alleged affairs.
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.
Foodies are switching to healthier halogen ovens that are still small enough to sit on a kitchen worktop but have far cheaper running costs. This £29.89 Daewoo model on Amazon costs as little as 11p to run per 20-minute meal as shoppers who 'don't want to spend money on Ninja' pick it.
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.
It's only when the food surface is charred or burned that the levels of acrylamide start to take off and exceed safe levels that there is any risk. What does that mean for air-fryer users? As long as you follow the manufacturer's recommendation and don't burn your food, you have absolutely nothing to worry about!
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.
In restaurant slang, "87" is less common than "86," but it typically refers to something that is about to run out or is in limited supply. For example, if a kitchen has only one or two servings left of a particular dish, the staff might say "87 the chicken," indicating that it's nearly sold out.
Recipes that use a wet batter, including fried chicken, will end up being very messy if cooked in an air fryer. This is because there won't be enough hot oil to set the batter, and it will likely drip everywhere rather than forming a crunchy coating.
The "Air Fryer 20/20 Rule" is a guideline for converting conventional oven recipes, suggesting you reduce the cooking time by 20% and lower the temperature by 20°C (or about 20°F) to account for the air fryer's faster, more intense cooking. While a good starting point, it's essential to monitor your food and potentially shake or flip it halfway through for even cooking, as air fryer models and foods vary, notes this BBC article.
In just a few minutes, you get perfectly cooked eggs. Whether it's a quick breakfast or a tasty topping for rice bowls or toast, air fryer eggs are fast, fuss-free, and seriously delicious.
5 Common Mistakes to Avoid When Using an Air Fryer
Gordon Ramsay and the Philips Airfryer
My family and I love using the Philips Airfryer because its unique starfish design makes dishes taste great with amazing texture. Air is the new oil, and this time-saving tool stays in our kitchen. It's just like having my own little sous chef that doesn't talk back."
Chef Jamie Oliver has dyslexia, a learning difference that affected him significantly in school, making him feel "thick, dumb, and stupid" due to undiagnosed struggles with reading and traditional learning, but he later embraced it as a strength, advocating for better education for dyslexic children through his "Dyslexia Revolution" campaign and documentaries, showing how his different way of thinking helped him succeed in cooking and business. He didn't read his first book until age 33 and now uses his platform to change systemic issues in education, highlighting that cooking saved him by providing a space where his skills flourished.
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.
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.
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.