It’s really a badly marketed product. Its real utility isn’t that it uses less oil, but that it cooks incredibly fast. Essentially an oven on steroids.
It’s made cooking so much easier. I usually toss some boneless chicken in with a light coating of soy sauce and cornflour. While the chicken cooks, I prep a basic Asian sauce on the stovetop.
The chicken and the sauce are both done within 10-15 minutes. Never have to check on the chicken (unlike a pan) or wait too long (unlike an oven). Mix them together and dinner is ready.
It's positioned as a new category of product. Oven on steroids won't sell because people already own ovens. It has to be a distinct appliance otherwise it's competing against a full sized oven. That's not the comparison you want a consumer to make.
I think you and the op are wrong (or maybe right?) for different reasons. Positioning it as a new category with less oil was right initially to get the thing off the ground but now it's maturing into a broader market with an installed base and that installed base has produced a ton of content, most of which is not for use as a less oil fryer, it's for use as a quick oven for when you aren't making enough of a dish for a family bigger than 4 people/aren't making something that will have leftovers for days.
The next wave of people buying these things are not going to be fryer junkies looking to cut oil, it's going to be people like me that looked at it and realized instead of waiting 20-40 minutes for my oven to heat up I could throw enough food in the air fryer to finish a dish in 7-12 minutes, which changes the dynamic of how I live my life culinarily for the better by a large margin. With the airfryer I can plan meal timing way less, have less pressure to be in the kitchen earlier, have flexibility to cook something like a roast in the oven on lower heat while polishing off fancy veg or multiple fancy veg (because the run time to cook is so low) in the air fryer, plus I save a lot on cleaning at the end because there aren't multiple big dishes to wash.
I agree but the next wave as you’ve described has already happened a year or so ago.
The majority of people I know have an air fryer at this point and that includes, of all things, a lot of senior citizens which is a disproportionate amount of my social circle due to my profession.
These things are out there in a big way. Lots of frozen products already have air fryer directions on them specifically.
I think it’s already the open secret that all they really are is a small convection oven.
The only issue is that people may get misled into buying an oven sized air fryer which defeats the whole point since their advantage is that they are a much smaller oven.
If they were called 'tiny oven' people probably catch on a bit better.
I have an air fryer which is literally a double walled cooking pot with a fan forced heater bolted on top. It's amazingly fast to cook and trivial to clean since it is small and fits in the sink but i fear many people hearing how good 'air fryers' are might do something dumb and buy an full size fan forced oven that's badged as an 'air fryer' which defeats the whole point.
> If they were called 'tiny oven' people probably catch on a bit better.
Tiny countertop (often convection) ovens (including, but not limited to, ones marketed as "toaster ovens") are very common, but a lot of them are under powered for their size compared to those markets as "air fryers", as well as having other design differences. And they existed long before air fryers, which needed to differentiate themselves from them.
> The only issue is that people may get misled into buying an oven sized air fryer which defeats the whole point since their advantage is that they are a much smaller oven.
Actually, I think it’s probably going to be pretty common for people to have multiple convection ovens / air fryers and use them for different purposes. The “whole point” of an air fryer is not the size: the convection oven + cooking basket setup has fairly great utility at all sizes. Yes, an oven with a powerful heating element relative to size is going to have the added advantage of coming up to speed faster, which has some additional utility. Yes, the particular design of the cooking pot + top fan you describe (or the InstantPot models with air-fryer lids that interchangeable with the pressure cooker lids) have some unique utility (“pressure cook & crisp” for certain recipes). But ones the size of a typical microwave (or combined with a microwave, as some are now) or a typical full-size range oven also have unique uses that smaller ones lack.
The whole point of them is that they cook quickly, and without oil. Small units are good for 1-2 people, but it won't prepare enough for a family of more than 3, thus the existence of larger units.
I think there's a point where you need to accept that you should use a fan forced oven. Air Fryers are literally a small fan forced oven in terms of tech.
The fast heating is due to the size. A fan forced oven is the same tech but slower due to being larger. Nothing more.
So if you are buying a large air fryer that's essentially a fan forced oven i have to ask "why not use the oven?".
I don't know that is true. I have always presumed the air circulation in the air fryer is far higher than that in my convection oven, since when they are both preheated, the cooking times are certainly much lower in the air fryer. Not only that, but some ovens have a specific air fryer mode now, indicating it is not just a typical convection oven. Should every oven maker add an air fryer mode to their convection oven, as some have started doing? Of course!
The tech is pretty hard to argue against. I mean you can literally look at what it contains and it's a heating element and a fan. Nothing more. You can Google this for yourself if you don't believe me but you'll find a lot of people patiently explaining this exact same point.
There may be a case that there's better circulation in most air fryers vs most fan forced ovens. In fact that's true in my case as my large oven and my air fryer have fans the same size (so more relative circulation in the smaller air fryer).
But they are the same tech. The difference in relative fan size probably has some effect but it's not a rule, it's really just a case of how big the fan in the device is and you may have air fryers with smaller or larger relative fan sizes and ovens with smaller or larger relative fan sizes.
If you're wondering why ovens now have 'air fryer' mode that's because marketing. I suspect it spins the fan a little faster.
> If you’re wondering why ovens now have ‘air fryer’ mode that’s because marketing. I suspect it spins the fan a little faster.
From what I can tell (and the detail provided on this is sketchy) differences include some or all of (varying between models):
1. Different fan position vs. ovens without air fry mode,
2. Faster fan speed in air fry mode,
3. Using “true” or “European” convection (heating unit behind the fan) in air fry mode, rather than “American” convection (bottom heating unit plus forced circulation fan), which may or may not be used in “convection” mode in a convection oven with an air fry setting.
I haven’t looked, but I wouldn’t be surprised if more peak output from the heating element was part of air fry settings, especially the ones where that is specifically marketed as, or has an additional mode for, “no preheat” air frying.
My usb fan and the blower on my central furnace are the same - both just move air. And yet my furnace with much more fire and a much bigger fan is not a convection oven, or an air fryer. The amount of air blowing around my air fryer is likely at least 10x the amount in my convection oven per interior volume (ACH or whatever they use for ovens), and 20x what my convection toaster oven moves. And the results are nothing alike. The differences are so stark, I can only see someone who has not used a good air fryer claim they are basically the same.
But of course, up the fan speed and the element size in relation to the interior volume, and make sure you place everything to get optimal air circulation and turbulence (my air fryer has several aero-vanes in its base to create turbulence in the air cyclone, and push it up through the bottom of the food), and you can make an oven that does what an air fryer does.
> it's for use as a quick oven for when you aren't making enough of a dish for a family bigger than 4 people/aren't making something that will have leftovers for days.
How's this different from a classic toaster oven? Serious question, I've never used or even seen an air fryer, but I have been using toaster ovens to bake single servings of salmon for over 2 decades.
Americans have giant ovens. It's one of the things I miss after moving to Europe. The downside to a large oven is the time/space commitment, but it is super convenient.
Convection is also not common in the US. At least where I am in the Netherlands, shopping for a new "oven" almost guarantees it will be some sort of combo microwave/convection thing. Then it's also common to have a countertop airfryer as well.
From Japanese people, I have the impression that they've largely given up on microwaves and toaster ovens, as inconvenient and space-wasting. Having an oven in a Japanese home is extremely rare, being regarded as professional bakery equipment.
Instead, they have a "deshi rehhhn-ji", which literally translates to "electric range". This will confuse people for whom "the range" is the thing you can place multiple pots and pans on to cook simultaneousely.
But a denshi rehhhn-ji actually is more like a combination toaster oven plus microwave with a single shared compartment, designed to use infrared and microwave power simultaneously. Attempts to market these in USA over 14 years ago failed, seemingly due to high prices and consumers' preconception that ovens, toasters, and microwaves are fundamentally separate devices. However, I've recently seen at a Target store in USA three different combination devices that may be similar, from different companies. Their marketing at that store was like "combination air fryer and microwave!" and "combination microwave and broiler!".
deshi reenji …but that the double 'e' is not an English "long e" but rather more like an English "short e" of double length.
That sounds like what I have here in the Netherlands. It can be used as a microwave, a small oven/toaster, or both simultaneously. It came with a special tray that is metal but also microwave safe for use with the dual mode.
The only way that it differs from a normal convection oven, is the lack of preheat options. If you want to "preheat", then you turn it on, wait 5 minutes for the compartment to come up to temperature, then add your tray of food.
Meta: I now see that primarily accessing HN from an Android client[1] has obscured from me that doing (cons thing asterisk) in a comment, and then at the end of the comment doing (cons asterisk description-or-explanation) doesn't do what I thought it does, because the actual site suppresses the asterisks and uses them as delimiters for italics.
bosch 800 series wall oven, takes forever to heat up, especially if you are looking for 400+, as does pretty much every oven I have ever owned over here in North America, with the exception of the purely mechanical 1970's era electric oven I had in a rental at one point. That one was 10-20 minutes depending on temperature target. I suspect the newer stuff is afraid to throw maximum power at the situation because of all the stupid electronics we have put in ovens. The cleaning cycle on that 1970's oven would turn everything to ash. The cleaning cycle on the bosch is a joke in comparison.
This is exactly right. An "air fryer" is nothing but a small convection oven. Most people already own ovens that can do convection cooking. So this very cleverly creates a new category of appliances.
That's a great description of them, a small convection oven. I already bought an air fryer before I realized/discovered that, and it's a wonderful thing. I know convection ovens exist, but I don't know if anyone I know has one, so air fryers (as tiny convection ovens) are a new capability. And a pretty awesome one too!
I don't know actual numbers, but a lot of people have them and don't know anything about them, or even that they have one.
I only have 3 data points, but every time I have used the convection feature at someone else's house, they had no idea it was a feature, or what a convection oven even does.
Edit to add:
These were all in newer homes, so could be a more recent trend?
Both gas and electric ovens without convection are common in the US; in 12 homes I can remember, as a child and adult, in almost 50 years, only in the most recent have I had a convection (gas) oven. (All have had ovens.)
Are you under the impression that most Americans live in giant McMansions?
Gas ovens are common and so are electric, but I didn't have a convection oven until I owned my own home. It's not really worth it for most landlords to make this upgrade.
It seems so ludicrous that I want to ask if you’re sure you don’t have them, based on my experience of never having lived in an expensive home or actually buying appliances.
But then again, I’m sure you are right. Perhaps this is an easy tell - check to see if the oven has convection features. If so, the house was built for living, if not it was intended for flipping.
> It seems so ludicrous that I want to ask if you’re sure you don’t have them, based on my experience of never having lived in an expensive home or actually buying appliances.
I get how it would seem that way. I think few enough people make home buying or renting decisions based on it, that most developers building (major appliances are often preinstalled) or landlords renting homes don’t bothers with the small added expense, and most renters don’t have the choice of replacements, and most homebuyers won’t swap out unless the old one becomes unserviceable. As a result, American recipes don’t focus on them, people don’t tend to know how to take advantage of them, and the cycle continues. Maybe the Air Fryer craze will chip away at it.
Interesting! I assumed all modern ovens are pretty much convection these days but I guess the tech doesn't make sense across the pond (for whatever reason?)
From what I mean before, it's basically unheard of to buy a single oven without it being a convection oven: https://www.johnlewis.com/browse/electricals/cooking/built-i... -- If you buy a double oven then the top one will likely be a "traditional" oven (mine is like this).
Downside with convection ovens is the heating element can shit the bed if you manufacturer skimps out on the thermal cycling. Had to replace mine yesterday after only 5 years of daily use, but was a quick 5 min job and £15.
If you can figure out which symbol it is. (My mom in the US bought a german oven, and each nob is a symbol, which means something fan, line, squigly line...). Once you know it makes sense, and this is a case where the internet helps.
but in the US convections ovens are not that common.
I had in the 90s the faberware "turbo oven". It was too big for me but it was a convection oven and quite fast. Caterers that did functions at the museum I worked hauled them in to heat food.
Its not even a new product. Convection ovens have been a thing for years. But because standard toaster ovens and convection ovens look so similar people thought they were the same.
The fan is much stronger too, so not literally it. Changing two of the most significant parameters gives it entirely new utility that ovens didn’t and don’t capture.
In effect it’s closer to a microwave meets an air sous vice. Much quicker heat up, much more even heat dispersal.
I have a convection oven too that’s the same size, we use the air fryer 5x more often and it’s almost entirely due to the fan not the size. Cuts cooking time in half comparatively.
I suspect shrinking all the components equally would preserve some of the effect, because my intuition without spending too much time is that there are scaling effects that would work that way.
But, I’m mostly saying that its not inherently the case that a small convection oven would have the advantages of an air fryer, and, a major reason for the name “air fryer” for the product categoriy is because countertop convection ovens without those advantages already existed, because they were optimized for other goals, so just calling them “countertop convection ovens” would have sent the wrong message to buyers familiar with the existing category.
And then you try it, still confused how this can fry. And after the first couple of cooks, you don’t care anymore and wouldn’t give up this gadget!
For me the USP is the slide in and out basket, ability to do a little shake. The convenience of that over a tray in the oven and the washing up and the turning and the burning one side of the items… is priceless
By definition you can't fry something without oil. The food would need to have some oils inside of it already or you would have to use at least a little bit of oil to fry the food. But you could fry something in an oven by putting oil on it too. Otherwise you are just baking it.
Haha. Funny, but doesn’t match widespread opinion. Personally it is the best money I have ever spent in my kitchen. Fantastic results. Food often even better than fried, oven baked, pan fried or grilled. I explicitly choose my air fryer for certain cooking even though all those other options available to me. So the opposite of substandard to be honest… there must be a word for that?
Strongly disagree. Maybe it's not "frying" in the sense of a big bucket of boiling oil, but there is a huge array of cooking that is vastly faster with my air fryer.
Roasting veggies, roasted potatoes, frozen foods like fries, things like that. I can be done with a batch of fries before my oven has even gotten to temperature. Massive time savings.
The problem with the marketing is that every ad I've seen for it makes it seem only good for making healthier, less tasty versions of food I like.
What it's actually good for is cooking some things faster than a conventional oven, reheating fried foods.
I have had success making good homemade french fries with my air fryer, but I still thoroughly toss them in oil before cooking them. The end result is not really much healthier than if I deep fry them, but it is a lot easier and less messy.
Are you sure? Feels like totally less oil than deep fried to me, even tossed in oil, it isn’t sitting in that oil… put too much and that all drips off into the bottom of the pan the basket sits over. I agree to makes fantastic chips (UK), even with oven chips without adding further oil, much better than those oven chips when cooked in an oven.
Air fryers blow significantly more air than a convection oven. Even my Breville toaster oven which is touted as an air fryer clearly isn’t - I find I need to cook foods somewhere between the convect instructions and air fryer instructions.
This I did not know. But besides the time, is there anything the air fryer does better than a convection toaster oven? Does the food taste noticably better? Otherwise, an air fryer strikes me as a unitasker that just takes up counter space. We get a lot of use out of our Cuisinart toaster oven because it can do a lot: bake a loaf of bread, roast a tray of vegetables, or broil a piece of meat. And, oh yeah, it makes great toast!
They usually have bins, which means you can pull the food out and shake it without worrying about burning your hands; or, plate it without touching it.
That's the big difference that I've noticed now that I'm reading about them.
It's got to be more than that, perhaps the bin shape creates a better air-frying environment? Why is there a difference in cooking results between the toaster oven "air fryer" and the bin type?
We got a Breville at home recently and I couldn't understand what the hype was all about, it did exactly what my last countertop oven did even in Airfryer mode.... this is making sense now. We were already heavy users of the old convection only model, so this didn't seem like much of an upgrade. I think the marketing hype is just pushing people to realize a countertop oven of any sort is very useful. (That said, the Breville is very well made and we'll keep it around. It works well, just didn't quite taste much of a difference from what we had before - an older Cuisinart FWIW).
Be sure to use the basket and don’t overfill it. But yeah - I don’t have an air fryer but if I put some frozen French fries or the like in there the air fryer instructions absolutely do not get the food done.
Clearly it’s working for them but it also I think loses them sales from people who would absolutely buy an oven that evenly cooks (if you’re an apartment dwelling baker you know the pain) and preheats in seconds where “air fryer” sounds like it does something totally different.
It’s the same thing with instant pot where they probably lose out a bit by not marketing themselves as a serious electric pressure cooker that can also do other stuff.
Well, I fry food, using heat and air, without soaking it in oil, so why shouldn't it be called an air fryer? I also have a convection toaster oven that cannot do that.
> Its real utility isn’t that it uses less oil, but that it cooks incredibly fast.
> The chicken and the sauce are both done within 10-15 minutes.
Normal sized boneless chicken breasts should cook in a pan in about 10 minutes or less, and you really don't need to do anything other than flip them once. If air fryers are convincing people to cook their own fresh food I would say that's a good thing, but I'm still struggling to see how they're actually better than "traditional" cooking.
After a lot of research I've come to the conclusion people who swear by these often eat a lot of ready-made food from the freezer. The air fryer cooks it faster and makes them think it contains fewer calories (even though most frozen ready-made food already contains all the oil it needs to cook well).
Or they're individuals without the need to make large portions. For example I make lots of stuff in the air fryer, none of which are frozen. It's simply that I don't want to wait 30 minutes to heat up my oven when I'm not going to be using all of that space and heat.
Does your over really take 30 minutes to heat up? Mine gets to 350 in about 7-10 minutes. It's a mid-range GE model. Nothing fancy. Preheat. Do your chopping, sauce prep or whatever. Oven is ready by the time you are really ready to put anything in it.
No doubt, an air fryer made my son's college dorm experience so much better but I don't see the appeal for anyone who isn't single or who has a proper kitchen already.
because of new laws in Vancouver about power (building is <3yo), our stove and oven take FOREVER to warm up. the building electrician said they had to buy purposefully underpowered ones that were slow or it would blow the breaker. it's faster to boil water in an electric kettle for example.
I think Salmon comes out just as good if not better in the air fryer than by cooking it in a pan, although you need to cut the filets to a very specific size.
It's a miniature convention oven. There are foods you can cook in a pan but also foods you can't and must cook in an oven, like pies. It's best useful for individuals that don't want to waste the time nor energy heating up their large oven just to make an individual portion, at least in my case.
I wish this was mentioned more often. Air fryers are tiny compared to ovens. In my case where I typically cook a meal for two days for a family of four an air fryer is utterly useless.
Air fryers definitely are very different than ovens or pan frying, it's hard to explain, but it's definitely more comparable to frying in that it crisps up food by removing the water from the outside of stuff quickly.
By this logic it's particularly good at cooking food that otherwise would be better fried, but outside of that it does vegetables like brussel sprouts or small filets of fish particularly well leaving the inside soft and the outside cooked.
Air fryer isn’t the best choice for Chicken breasts, so your point is valid for that cut. It will of course still cook ok. But chicken thighs on the other hand, probably better than a frying pan as you can get the crispyness all over and juicy still in the middle, just like deep frying. The fattier the raw product, the more the cooking choice swings to the air fryer.
We got one in 2020 and we use it daily. Chicken, french fries, sausages, fish and bread is what we use it for most of the time. Some things like spring rolls are better fried with oil but overall we love it and it is a real time saver and of course less oil is used.
My partner is vegetarian and I’ve found that tofu and soy curls are near life changing good in the air fryer.
Cube the tofu, cook for 75% of the total time, pull out and dress in liquid seasoning, return for the last bit and the outside gets crisp while the inside remains juicy!
We don't make bread. We just make bread from the previous day hot and crunchy again. It just takes a few minutes. We used to do this with the oven but that takes quite some time more.
Interestingly, the Wirecutter recommends people just get a really good high end toaster oven[0] over an air fryer, since its just a convection mode cook.
That style of "air fryer" is just a convection toaster oven with an air fryer rack. Shameful marketing, if you ask me. A real air fryer (the ubiquitous basket style) cannot be replaced with another appliance, but replaces many, while doing a better, faster job.
I disagree. I bought an air fryer for my mom about five years ago, had an older breville toaster oven without the air fry capability I used for the better part of a decade, and moved to a new breville toaster oven with air fry capability about a year ago. The basket-design air fryers are a pain to store, don't have much space for food (we had to do fries in annoyingly small batches), and felt very one-note.
By comparison, the new breville I have does everything the old one did plus air frying, and the difference is distinct - I tried making fries in the convection baking mode on the old one and the result was noticeably worse than what I get from the new one in air fry mode. Noise and heat output approaches annoying levels with either air fryer, so I'm pretty confident the experience I get is close or the same as the purpose-build one. And the ability to space things out more gives better results, at least for my purposes. (I'll note that 95% of my air fryer use is for fries.)
For example, George Foreman decommissioned. Sausages never cooked any other way. Chicken nuggets, love them or hate them they cook great in the air fryer. Main convection oven only really used in our house to bake bread.
Same here I got one at the beginning of 2022, I cook steak, chicken, pork and more in mine. It has made it significantly easier to cook lunch and dinner instead of what used to be the much easier choice of just ordering out.
I wanted an air fryer, so I got the same one my friend has last year, one made by PowerXL. Mine produced this horrific chemical smell that filled up the whole house and soaked into the food. Reddit told me that it just needed to be variously washed or run a few times and it would go away, but it never did. I had to return it.
I suspect the plastics used were changed, or some preconditioning process was skipped to get more units out for a Black Friday sale or something. I haven't revisited the product category since.
I had multiple air fryer models over the years. The stirring functions (a rotating paddle that stirs the food) is an ABSOLUTE GAME CHANGER and a must for me.
Unfortunately those equipped with a stirring function come up as expensive. I would love to see a < $100 air fryer equipped with it.
I had both a De'Longhi FH1363 MultiFry Extra and a T-fal ActiFry.
You can throw in frozen vegetables, meat and seasoning, turn the machine on, come back in 25 minutes and your food will be cooked uniformly to perfection. E.g., frozen brussels sprouts, chopped chicken sausages, a bit of olive oil and sambal sauce.
Prep time under 30 seconds.
Bonus points: Both fryers come with dishwasher-safe paddle and bowl. You can detach and wash the lid too of the De'Longhi one.
I'm not trying to be critical, but am genuinely curious as someone who's lived more than half the years since 1997 in Taiwan without hearing that term before.
Not OP, but I am half Asian and worked in various Asian restaurants growing up in the US. When I read the term "basic Asian (brown) sauce" I'd assume some combination of soy sauce, brown sugar, oyster sauce, and chicken/beef broth. With options for garlic, ginger, sesame oil, and rice wine, plus whatever else to tailor towards the dish.
I'd wager that having spent so long in Taiwan you've probably never heard the term because there it would just be "sauce" :P (or less tongue-in-cheek, it's just something that is implicitly and silently understood and recognized rather than having some kind of formal name).
No reply from OP, but I know or know of a few people who do something along these lines. There are a set of ingredients relatively common though clearly not universal across East Asia and I suspect OP is making a pastiche of those. If it were a language you'd call it a pidgin. But it's food so I dunno what you call it.
Though the phrase "White Man's Teriyaki sauce" is running around in my head and yes I get the irony of that.
As someone else living in taiwan a long time, You wouldnt hear asian sauce in asia its just sauce haha 東亞醬 doesn't exist. We dont say american ketchup. But in usa numerous friends say make a quick asian sauce to dip the protein which as comments below explain is a concoction of personal tastes.
These do nice job with tofu. Cut into cubes, toss in some oil, salt and pepper, and air fry for 15 mins. Tofu comes out like that deep fried take out tofu!
Yeah this is it, right? People throw fries in airfyrers that just soaked up fat before put in their packaging thinking it's healthy, and it just takes 3x the amount of time to "deep fry" some french fries.
But that is really not it's strong point indeed! It's not an alternative to a deep fryer (but that is primarily the way I see it used), it a faster oven.
I just put fresh cut potatoes in mine, and they're done to a crisp in less than 10 minutes. So, it actually takes about half the time, when compared to deep frying them. And there's no mess or used oil to worry about. And I don't have to air out my house afterwards. So many benefits, including health!
> it just takes 3x the amount of time to "deep fry" some french fries
Perhaps if you have a deep fryer with oil that is already at temperature. But if you have to heat the oil it's definitely not 3x faster than using an air fryer. Also, no need to clean up splatter afterward, or monitor hot oil while it's cooking. Or figure out what to do with several cups of oil after you've deep fried some french fries.
No need to pretend it’s healthier. Some things will be, some things won’t be. Definitely doesn’t take 3x in a home setting. If anything 3x faster start to finish in my experience.
How does an air fryer compare to a speed oven? I want to remodel my kitchen someday with a speed oven (convection microwave) over top a steam convection oven (for cooking things with steam without pressure). I'm not sure what I would be missing without an air fryer (and none of those are less than $2-3k, so the price ranges are completely different).
If you're looking to do speed oven stuff (use the heating elements and the microwave to cook the same dish), don't get a Bosch. I have the Bosch 800 speed oven and while it's convenient to have a single appliance that acts as an oven and microwave, you can only use the speed oven for pre-programmed dishes, of which I think there are eight seemingly random ones.
It's the exact opposite. The "air fryer" marketing lets companies present it as a healthy alternative to deep frying, and people eat that up (heh). If they sold it as what it really was – a toaster oven – there would be a lot less enthusiasm and demand, and people would definitely not spend multiple hundred dollars on one.
You obviously have not owned an air fryer, if you think it's a mere toaster oven. Or you got one of those convection toaster ovens with an air fryer rack, which really isn't an air fryer, like the basket ones are. I haven't used my stove, oven, or microwave since I got one.
I’ve had one before and I don’t really get the hype. It’s an oven that heats up faster. I see the value in that but it doesn’t seem useful enough to take up counter space when I could just wait a few minutes for the oven.
It's cut my cooking time down by magnitudes, but even more so, my cleaning time. But I suppose it all does depend on the use cases. I, for one, plan on never having to wait for anything to preheat in my kitchen ever again!
We got a Panasonic combination microwave/broiler/oven/air fryer/etc. I kind of assumed it would be pretty mediocre at everything, but during this past summer where temperatures were unseasonably warm and our kitchen has no ventilation or access to fresh air/windows/aircon.
The device itself was more expensive than $200, obviously, but the "small oven" aspect of it saved us from having to run our regular-sized oven at all. I'd been wanting a small (not quite toaster-oven style) oven for a while, but without the counter space we could only justify it by sharing space with the microwave.
Not a literal lifesaver, but definitely a figurative one.
The "air fryer" marketing is actually quite good. It justified a whole new class of countertop appliance, even though many already have convection ovens.
And if you've had frozen fried foods like mozz sticks, chicken nuggets or eggrolls in an air fryer, it really does live up to the name
Does the fan get all oily & grimy? Is it hard to keep clean? I like being able to wash greasy kitchen items in lots of hot water and detergent. I can't imagine it is possible to immerse the business end of an air fryer in water?
A good air fryer should have a pan/grill that's detachable from the fan/heater section. The pan/grill should fit entirely in a sink.
If you get an air fryer that's the size of an oven it will be as hard to clean as an oven and will take just as long to heat and cook as an oven since internally the tech is 100% identical to a fan forced oven (a heating element with a fan). Don't make the mistake of bigger is better for an air fryer.
Air fryers are meant to be small pots that have a fan forced oven element bolted to the top that can easily be detached for washing in the sink. That's the whole appeal of it. It's a teeny tiny oven that heats up extremely quickly for little power due to its size. It's easy to clean because the non-electronic part fits entirely in the sink. It's only the size that gives air fryers an advantage. If you buy an air fryer the size of a fan forced oven you have literally just bought a less good fan forced oven.
Not as bad as you might think. Splatter happens when moisture comes in contact with hot oil/shortening. In an air fryer you don't have much oil and it doesn't as easily splatter. It's relatively contained. AFAIK, there's no mist of oil droplets like with a frying pan or a fryer.
It's a small convection oven, which a lot (definitely not all) ovens come with standard today. I bought 2 of the cheapest whole kitchen "packages" from HD and both came with a convection setting. The electric even called it "Convection/Air Fryer."
A friend saw that setting and busted with excitement "Your oven has an air fryer!?" Yes my oven has an oven.
They're all a little different, but this works for me. When it beeps to say it's done, in a single arm motion I pull out the tray, dump the cooked food onto a platter, and then rinse the tray in the sink. The key is to get the tap water on there while the oils are still hot.
But temper your expectations. If you need your cooking implements to be squeaky clean, an air fryer will be a lot of work. If you're satisfied with your regular oven having a few bits of carbonized food bits here and there, then you'll also be satisfied with a "camp clean" level of air fryer cleanliness.
Exactly this. It is kind of always a little bit greasy, a little bit crispy burnt crumbs inside. Really fatty foods like sausages, you dump the waste oil after taking the food out, and rinse it a bit. It’s hard to describe without sounding gross, but strangely seems not that gross when you have one.
Buy a small one. Smallest you can for your situation.
That might seem like a weird suggestion but remember the entire advantage of an air fryer is that it's a smaller form of an oven so it has less to heat and is thus faster for less power. Buying a big one makes it all pointless, just use the oven.
The small ones fit in a sink. Not much different than cleaning pots&pans.
I recommend a basket type and getting the biggest in area and power you can find. The surface area is important. More even and better you can spread the food better the result.
It works by forcing air from the top to the food, not slowly from the back like regular oven. So you get better result if food isn't piled up over itself.
I have a Ninja Air Fryer and the baskets are dishwasher safe. They are also very easy to wash clean clean with a soft brush, warm water and soap. Easy cleaning is one of the major benefits of an air fryer versus deep/shallow frying via a dedicated or appliance or the stovetop.
Easiest thing ever. Just rinse the basket with hot water and a little dish soap, then rinse it again and dry. Nothing sticks to the non-stick coating once dish soap hits it. I don't even scrub, just rinse. So fast, that I don't even use the dishwasher for it.
I have a small house/kitchen. I got rid of the entire oven. Replaced it with a two burner counter top and an instant pot that does 7 things (including air fryer). Certainly it limits cooking a bit and requires some creativity, but at the end of the day, couldn't be happier with all the extra space.
I googled air fryer and found out that is a second generation of kitchen tech. First generation was known as Air Grill and was good, but quite bulky, with big glass cover and not easy to wash after using, to be honest. Does anyone have used both and can share an experience?
The reason I love my air fryer is that meat and fish both taste great cooked in it and there's no need to stir it or even turn it over since it cooks all over at the same time. About the only thing it isn't good for is eggs.
I have the instant pot vortex, which is really cool. The weird thing is all the oil and grease that materializes on the bottom rack thing. Does anyone else use instant pot vortex?
We just got that as a backup to our (older, Polish-made model) Philips air fryer. The Philips is much better, although the instant pot is as serviceable as other brands of air fryers we have used. All air fryers get grease build up below. If it's the same recipe, you were likely eating that before, so I am happy to see it.
I have the same thing, makes the greatest roast potatoes.
Wash and cut the potatoes into whatever's the appropriate size, put in the frying basket, pressure cook on high with the timer set to 2 mins (timer only starts once pressures built), release pressure, remove basket and drain + shake roughly.
Leave to sit for ~15 minutes on the counter while doing other shit, empty and dry the main vessel.
Bit of olive oil (or other fat) and seasoning onto the potatoes with shaking to make more surface area by fucking up the surface, pop it back in and air fry for 20-25m on 200*C, shaking halfway through.
End result? Absolutely perfect roast potatoes. Glassy crunchy outsides, fluffy insides, every time.
Also functions as a dehydrator and is super good enough to turn harvested mushrooms dry enough to powderise to make seasonings.
I cube tofu, cover in corn starch, throw in air fryer for 8 minutes. (chicken wings can be made the same in 20 minutes -- way better than anything from a restaurant)
when tofu is done, i add a little water, toss in some broccoli, close for 3 minutes, done
nuke pre-made rice and i have lunch in no time
i still use oven for longer-cook items like potatoes, sweet potatoes, and brussel sprouts, but only if I have a main cooking in the air fryer. but the oven gets used a lot less these days.
I disagree. I cook with a fairly wide range of techniques (e.g., sous vide, convection oven, slow cooker, smoker, pressure cooker), and my recently acquired air fryer has been a pleasant surprise. I was skeptical, but happy to be proven wrong. It is fast, versatile, and the results are often outstanding. It is great for things like fries, reheating frozen food, and fish. It is easily the best pizza reheating device I have yet encountered.
Yes, it's essentially a miniature convection oven. It cuts down a lot on preheating time. Life is short. It is also quite easy to clean.
edit: Also, I should point out that the "basket" form factor of the air fryer is helpful. In the convection oven things tend to lie flay on a sheet, and cooking is less even. Granted, I could put a basket-like container in the convection oven, but it would still be much slower to heat.
I hate to call it convection oven. In my mind convection oven is just bit better regular oven. Pretty much the same, only difference is that it is bit faster and you can put more stuff in if needed.
I have owned an oven, toaster, toaster oven, air fryer, dehydrator, deep fryer, microwave oven. Air fryers use a fan to circulate the heat. While a toaster/convection oven typically use radiant heat. Upside to air fryer is the speed. Downside is it will tend to cause fats to render out quickly making the food more on the dry side. Some foods/diets are suited to that style of cooking.
Growing up my parents almost exclusively used a pot shaped one with the fan/heater in the lid, to make roast chickens. The skin usually came out nice and crunchy and spicy. It would be tougher to get that same effect in a toaster oven or oven. They also tend to heat more evenly so for reheating they cook better than a microwave. But can not beat a microwave on speed.
Think of each of these as tool to get things done. Each one can mostly do what the others can. But some tools are better suited to cooking styles than others.
It's definitely not a toaster oven. The fan is important - there's a reason CPU radiators have fans on them, and it's not because they don't do anything.
You can argue it's just a convection oven with a faster fan, but that doesn't make it a "meme".
They're also, like, very much not expensive at this point. It's a very commoditized, competitive market, and you can pick them up for <$50.
You'll get some proper recommendations, but I'll mention that I have a very cheap no brand thing that cost under $50 at a grocery store. A skeptical, low investment purchase. It's amazing.
No fancy features, the design could clearly be improved, but chuck anything in this small chamber, crank up the timer and delicious food comes out 10mins later.
I've gifted nice models to others, without feeling any need to upgrade my own. Maybe when it breaks.
I would suggest sticking with a small one though. Quicker to heat, better circulation etc
I recently got a "Breville Smart Oven Air Fryer Pro". I love it. It gets a little dirty inside, but it cooks so much better than a traditional over, is great for reheating food over the microwave, and the air fryer works really well. And it is a great example of user interfaces because it has no touch screens with dedicated knobs for everything. It is a breeze to use and a nice breath of fresh air when it comes to having physical knobs, which are additional quite nice knobs.
I'm going to argue the above largely misses the point of what makes a good air fryer and what you have linked about is actually just a fancy toaster oven.
You did mention it yourself - "It gets a little dirty inside".
Compare it to the $30 air fryers that are essentially an insulated cooking pot with a detachable heating element. They do the same thing but are so trivial to clean since they are a cooking pot that fits in the sink.
It's one of those things in life where cheaper is better in my opinion and i do not recommend the above product at all.
I got this one on sale for BF, and it's been absolutely amazing. I cook fish to perfect temp using the probe, without having to check it at all. And I cook my side dish at the same time, and this thing finishes them together with smart cook!
We bought a nice one and it smelt terrible, like awful melted plastic. We didn't even use the thing, we returned it. From what I can tell, the insides are covered in some kind of PFAS and I do not want to eat something from it. My oven does convection just fine.
We had this issue at first also. The company told us to run it on the steam setting with a bit of water and some vinegar. Did that a couple times and hasn't made a smell since then.
I paid a guy a bit under $200 to pull Ethernet cables from my basement up to the attic of my house.
Now I can keep heat-generating stuff like my storage server and the cable modem (surprisingly heat-intensive) in the basement, have a WiFi AP in the attic for great coverage in the yard, and I can easily drop lines down into rooms on the 2nd floor from above by just drilling a small hole in the top of a wall and feeding the Cat6 down, or put one into a 1st floor room by going up from the basement. Cat6 anywhere I want it, basically.
It's something I've wanted for years and held off doing because I knew I was capable of DIYing it, and therefore I hesitated to hire it out. This was dumb.
It took him an hour or so using various specialized tools ("fish bits", "fish tape", tall ladders, drywall saws, etc.), when it would have probably taken me the better part of a weekend and I wouldn't have done as clean of a job. He also knew from experience where the easiest place would be to get all the way from the basement to the attic, given my house's construction style.
Definitely worth the two bills, and also now I have a "wiring guy" for future projects. I've already called him back to help run wiring for PoE outdoor cameras, another thing I've wanted for years but haven't bothered to execute on.
I built my house 4 years ago (with liberal use of subcontractors), and one of the things I knew I'd want is ethernet everywhere. So I ran the wire, bought a big patch panel, and now every room in my house has 2-4 ports for whatever I might want.
As a bonus, if I (or the next guy) wanted to have a landline phone, it's in the same closet and it can be patched to anywhere in the house by swapping a single wire.
Given the opportunity, even after the house is complete, it's a very useful thing to do.
Running 2-4 Ethernet cables to each room is a must and cheap. Kitchen islands, garages, you name it. Between different devices, multiple Vlans, being able to run PoE equipment, it’s indispensable. Helps avoid a lot of small switches.
Security cameras if they are your thing should ideally be poe and avoid wifi.
There are some good Ethernet to HDMI adapters as well so prewiring ceilings with a double run for projector plus Ethernet doesn’t hurt.
Another clean option is MOCA, if your house has existing coax runs. It has the nice benefit of not needing to be 1:1. You can have 3 MOCA devices on three floors that all communicate directly with each other, instead of needing a core switch.
For home use, this is likely to be fine. MOCA operates as a broadcast network, though, so all bandwidth is shared among all connected nodes. The performance characteristics are closer to an old hub than to a switched network.
but its 2.5Gb. Each ethernet port is only 1Gb. You'd need have what, three pairs, all simultaneously trying to transfer their nearly their full 1Gb to saturate 2.5Gb.
If you have 5 or less, it shouldn't be an issue.
But yes, it would not necessarily work great in something in like an apartment.
Ethernet (at least oveR twisted pairs) is a full duplex transmission medium, so two devices should be able to more than saturate the MOCA broadcast network.
Additionally, >1Gbps is starting to become common on consumer hardware.
Again, it is probably not going to be a concern for most home networks, and MOCA should still be better than mesh networks or powerline ethernet.
I suppose in theory, yes. I'm not sure how often, in my home network, I would have full duplex 1Gbps transmission, unless I've accidently caused a loopback.
I have been running Ethernet cable through my house for 20 years. I even have cable running to my shed office which is about 15m away from the house. I recently unhooked the shed cable as WiFi has got so good. I have an external WiFi I point now mounted at the back of my house.
My pet project over Christmas was setting up a Windows VM on my Ubuntu Server in the attic. I teach in different locations and now have my own remote desktop.
Rather than go VPN to access my VM I created a cron job on my Ubuntu Server to check my Dropbox account every five minutes for a text file. If the file exists it adds the ip address I put in the file, updates the server's firewall to allow the ip, and then deletes the file. Simple but effective.
Same here. Once you get used to having Ethernet ports in all rooms and wired WiFi access points...there's just no going back. If we move to a new house in the future, the CAT6 will be pulled into all rooms before the furniture arrives even.
I'm gonna go against the grain here and list non-technical things!
I bought some new plants for my home, which makes the place feel a lot nicer.
I bought some outdoor-trousers - things that go on top of your jeans - when it is cold they keep me warm, and I can now roll around in the snow without getting wet as a nice bonus. (-10°C here today). That said it was only a couple of weeks ago that I came out of a sauna and rolled around naked in 30cm of snow. Bracing!
Other household things that have made my life nicer have included some decent concrete-bolts screwed into my walls and ceiling. Now I can hang plants, have an indoor hammock, and a hammock-chair too.
Finally I've started buying random paintings whenever I go to visit charity/thrift stores. Each time I go I buy a single painting, it must be "amateur", and it must have an artist signature and date on it. At the moment I've got a wall with about eight of these paintings hung on it. All different styles, colours, and levels of "goodness", but together they all look good, rather than a garish mismash. Kinda fun.
> I bought some new plants for my home, which makes the place feel a lot nicer.
I second this. My wife went through a health scare (she's fine now) early in 2022, during which she was a little depressed. one of her outlets was to go to home goods or lowes and buy house plants - one or two at a time, every week or two. those stores have pretty generous return policies if you kill the plant - homegoods 30 days, lowes - a full year!
I think we have about 25 houseplants now including a couple of large ficus and fan palm trees, she waters them all at once on the weekend and it doesn't take much time at all, maybe 15 to 30 minutes per week; there are some annual maintenance tasks as well like re-potting but the return on time investment is really fantastic. Guests always comment how lovely it is in our living room surrounded by plants, and she has a new hobby of propagating the houseplants and giving new plants as gifts. All in all, I'm sure it's more than $200 in total, but if you find good deals, $200 can probably buy between 5 to 15 very nice houseplants.
Hi from another Brit living in Helsinki! In the same spirit as your trousers (toppahousut?) this year I bought myself a pair of Icebug boots for handling the icy footpaths after last winter’s horror show. Best purchase I’ve made this year I think.
Aussie in Lahti here, on my third winter, and also finally got a pair of icebugs. They make a big difference!
I also highly recommend a pair of Halti (or whatever brand) soft-shell pants. With thermals underneath, I've been perfectly happy outside at -20.
By 'outdoor trousers' I assume you mean what hikers/backpackers/winter-folk would refer to as a 'hard shell?'
Just came back from an exceptionally cold vacation to Iceland and realized that despite years of backpacking and hiking in temperate weather, I knew not nearly enough about layering for truly cold weather.
I'm honestly not sure what their proper name is. They're thin, and waterproof, is the best I could say - not particularly insulated, but I know there are some which are.
I mostly bought them to keep my dry, rather than warmer.
Instant Pot.
Can be used as a rice cooker, slow cooker, pressure cooker (mostly known for this last use)
Though probably not as good for rice specifically as an actual high-end rice cooker,
it greatly increased the range of foods I eat.
Makes it easy to make nice one pot meals overnight for multiple days,
you can make really good broth soups from chickens etc quickly, or slowly if you prefer.
If you like to try tougher cuts of meat, this is also a good reason to get it.
The fact it doesn't occupy one burner is also helpful.
We got an Instant Pot and our Zoji rice cooker has collected dust ever since. It is great for brown basmati rice where the Zoji is weak and slow. Try 360g brown basmati rice (we don't bother rinsing it), 705g water, a quarter tsp of salt, 1 tsp of oil. Cook 23m on high and then let it sit for 10min before venting the rest of the pressure off. Remove lid, fluff the rice, and wait a minute or two before serving.
The one weakness of the Instant Pot is that most models won't go to 15psi and there is the odd recipe where a longer cooking time can't compensate. For example, there is a Modernist Cuisine recipe for pressure cooked root vegetables that uses a bit of baking soda to help bring a caramelized flavor to the party. Works great in a 15 psi cooker but is a disaster in an instant pot: the veggies just taste like baking soda. I suspect that stocks made in the Instant Pot might not be as good as well for similar reasons but haven't tried that yet.
If you're cooking both rice and a meal however, you might need that extra rice cooker (and cook the meal in the instant pot). You could also stack the portions in the instant pot, but that doesn't work for all types of meals.
I'm just the other way: had an Instant Pot for a couple years (which is great) but I bought a Zojirushi rice cooker and LOVE LOVE LOVE it. Japanese medium-grain rice in the Zoji is amazing. I cook 1-2 cups nearly every day to snack on.
Dump in a gallon of milk, heat it up, let it cool, add a couple spoons of a store bought plain yoghurt (if you don't have some started saved from the last batch), put the lid back on and hit the yoghurt button and come back in like 8-10 hours. If you prefer a thicker yoghurt, strain it a bit before storing.
Gallon of yoghurt for the price of a gallon of milk and probably like 20 minutes of active work.
Mine mostly sits because I find the instructions and UX inscrutable. I've made some great ribs, but just as often something goes wrong and the device doesn't warm up enough, or doesn't form a seal and cooks off the liquid or burns the meat.
You don't get any indication that things are going right until the timer starts going down, but that's many minutes after you start it. It also comes with two completely incompatible rice recipes, one of which doesn't use rice mode, and no explanation of why. Just terrible UX.
I do pot-in-pot with 1:1 ratio of water to brown rice. We have a number of small stainless steel bowls that we set on top of the wire trivet (don't forget a small amount of water in the main pot too). I cook for ~15 minutes for most brown rice and then let the instant pot sit undisturbed for another 10-15 minutes while the pressure naturally releases, and the rice has a chance to take up any unabsorbed water.
White rice is the same deal, though I usually go a few minutes less (~12 minutes). I like to add a very small amount of some sort of oil to the inner pot with the rice.
1-to-1 ratio of dry rice to water, by volume. I typically make 3-4 cups (dry) at one time.
Multigrain setting on the Instant Pot, shortest cook time. I believe it is 20 minutes at full pressure. I do not know if the multigrain setting is on every Instant Pot.
20-30 minutes of natural steam release once the pressure cooking is complete.
Turns out soft and minimally sticky every time. Perfect for my palate. I was eating it with just butter and soy sauce for a while.
Me too. Instant pot for the win. Haven't tried meat in it. It's been Indian curries and lentil soups & such. I also bought a 3 quart version for my motorhome!
I've scrabbled together a pot roast recipe I follow loosely that gets praised every time I make it. I get a chuck roast (or something similar), evenly coat in salt and pepper to taste, saute it in the insta pot(about 6-7 minutes each side to brown it), deglaze with red wine vinegar, then put in half a small package of carrots and little red potatoes(onions can be added but nobody likes them here). I also add 2-3 pepperoncinis on this bottom layer, then I put the roast back in, put the rest of the carrots/potatoes/another couple of pepperoncinis on top and around. Then I add a cup of water and beef bullion, and set the pressure cook feature to around 1 hour 10 minutes or so. I use the keep-warm mode and while it's ready to go once the main pressure is done, it just gets better over time (and you can do it before leaving for work and come home to lunch or supper already waiting). I'm really lazy when it comes to cooking, but this has been easy, fast and delicious (plus leftovers!).
An even easier thing is shredded BBQ chicken. They can even be frozen and it's done in an hour. Would write the recipe but leaving for lunch now.
I do a very similar version, minus the pepperoncini. One thing that I've found can really take it up a notch is to add just a touch of soy/worcestershire sauce, maybe about 1/4 to 1/2 teaspoon of each. IMO it adds a nice savory background flavor.
I have a similar pot roast recipe, but I've found it comes out better in a slow cooker, or a dutch oven. I've never really been all that impressed with the results of the Instant Pot. Time savings? Even that depends - building and releasing pressure adds 40+ minutes to cook time.
I just learned that I can make ten potatoes in about twenty minutes in my pressure cooker which has been a huge help for meal prepping. It's so great for so many things!
My Instant Pot-branded Instant Pot is pretty much useless as a slow cooker. Unfortunately, I donated mine upon getting the Instant Pot before realizing this. Maybe newer models have fixed this but the three times I tried, had to end up pressure cooking as it never got warm enough, even on high, to slow cook.
I love our Instant Pot! I keep finding uses for it. The other day I'd forgotten to thaw a 4-pack of pre-cooked chicken sausages. Threw them into the Instant Pot (steam tray w/ a cup of water under them), 5 minutes on low pressure (~10 min total), and they were totally warmed through.
I was using it as well, but after talking to my very knowledgeable dentist, pressure cookers destroy most of the vitamins from foods. Since talking to her I started using my pot without the pressure valve, semi open, and use it as a small simmering device, similar to a pot on a stove, but without needing to remember to turn it off.
What? That's the absolute opposite of what happens. More vitamins are retained in the food in a pressure cooker because of less water/more steam and less oxygen.
The latest revisions of the instantpot do a good job of sous vide. I've tried a sous vide roast [0] so far, 24 hours later I had the best roast I've ever had. Incredible.
I especially like cooking pork via sous vide (in my Instant Pot). Pork is really hard to cook in a regular oven/pan without making it tough, but a couple of hours sous vide, and then quick searing makes it wonderful!
It’s really a badly marketed product. Its real utility isn’t that it uses less oil, but that it cooks incredibly fast. Essentially an oven on steroids.
It’s made cooking so much easier. I usually toss some boneless chicken in with a light coating of soy sauce and cornflour. While the chicken cooks, I prep a basic Asian sauce on the stovetop.
The chicken and the sauce are both done within 10-15 minutes. Never have to check on the chicken (unlike a pan) or wait too long (unlike an oven). Mix them together and dinner is ready.