Experts Urge Caution: Why Your Air Fryer Might Not Replace Your Oven Just Yet
With the rise of smart kitchen gadgets, air fryers have quickly become a beloved appliance for health-conscious cooks. Using rapid hot air circulation, they promise crispy, golden results with little to no oil—making them a popular alternative to deep frying.
But while air fryers shine in convenience and healthier cooking, culinary experts advise that they’re not a one-size-fits-all solution. Certain foods—like broccoli—can turn out dry and flavorless, while others, such as popcorn, can be a safety hazard as kernels may lodge in the heating element and pose a fire risk. Wet batters, often used in classic fried chicken, also struggle in air fryers, leading to soggy results instead of that crave-worthy crunch.
Energy efficiency is another concern. Money-saving expert Martin Lewis points out that air fryers aren’t always cost-effective, particularly when cooking large meals that require multiple batches. Steven Kipling from Which? echoes this sentiment, noting that traditional ovens and stovetops still offer greater capacity and flexibility.
Despite these drawbacks, many home cooks remain loyal to their air fryers, praising their speed and simplicity for everyday meals. But when it comes to versatility and scale, the good old oven still holds its ground.