Technological advances have changed the way we cook, with air fryers becoming a kitchen staple. These devices use “rapidly circulating hot air to cook food,” offering a healthier option with little or no oil.However, not all foods are suitable for air fryers. Experts warn that “broccoli may taste bland,” and “popcorn poses a fire risk” since kernels can get stuck in the heating element. Foods with wet batter, like fried chicken, often turn out soggy instead of crispy.

There’s also debate about energy efficiency. Money-saving expert Martin Lewis notes air fryers “aren’t always energy-efficient,” especially for larger meals. Steven Kipling from *Which?* adds that they “lack the space” of a traditional oven or hob.
Despite the drawbacks, many users still swear by air fryers for everyday cooking, appreciating the convenience and healthier results.
While not perfect, air fryers continue to transform home cooking habits, combining ease and speed in a compact design.