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this post was submitted on 20 Jul 2026
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I'm gonna be honest: I was very much an air "fryer" skeptic, but as they kept getting more popular I decided to get one and now I see why people like them.
Yes, they're essentially "just" a convection toaster oven, but honestly they're better at it because they have much more convection. The fan goes faster and it blows straight down on the food instead of just around the oven. It actually does make a difference. Also, the form-factor with a drawer instead of toaster-oven-style is superior for cleaning.
Frankly, I've never been all that happy with my toaster oven anyway, between it being hard to clean and also how it's not actually that great at getting things crispy. I think my air fryer is going to be a complete replacement for it (and an upgrade).
(This is sort of a reply to @slampisko@lemmy.world and @AngryCommieKender@lemmy.world, but I'm making it top-level and pinging them instead so I don't have to post two copies.)
they're "just" a convection oven in the same way that heat guns are "just" hair dryers, or that toasters are "just" tiny tiny ovens with the heating elements right next to the bread
Crazy because with all the hype i finally caved and got one too. And my experience is that it sucked and was very annoying to clean. There was only one thing I tried that came out better in it than a regular oven, but i ended up quickly not using it ever again and then giving it away.
I got one that was shaped like a large toaster oven instead of having a drawer. I really liked it. It also had a rotating spindle/cage attachment. My ex took it in the breakup...
Exactly, the faster moving air transfers heat more efficiently and this results in faster browning. For commercial kitchens there is something called an impingement oven that does this with even faster air. An air-fryer sit somewhere between a regular convection oven and an impingement oven.
and you don't get all the unhealthy grease and mess from oil frying.