People say air fryers are bad primarily due to the risk of chemical exposure from non-stick coatings and the formation of potentially harmful compounds during high-heat cooking. Despite these concerns, they are generally considered a safer and healthier alternative to traditional deep-frying when used correctly.
While air fryers surged in popularity during the pandemic, many people are ditching them due to the realization that they are essentially glorified, downsized convection ovens. Common complaints include bulky counter footprints, limited capacity that makes cooking for families difficult, and safety concerns over cheap plastics, off-gassing, and fire hazards linked to faulty wiring.
The air fryer controversy centers on three main health and safety concerns: the formation of carcinogenic compounds during high-heat cooking, the potential leaching of "forever chemicals" (PFAS/PTFE) from non-stick coatings, and fire hazards associated with specific faulty models.
While air fryers offer numerous benefits, it's essential to be aware of the potential side effects of air fryer to make informed choices:
Gordon Ramsay has a complicated, often comical relationship with air fryers. While he acknowledges they are practical countertop tools for home cooking, he frequently mocks the appliance's simplicity, famously stating that writing an entire air fryer cookbook is a waste of time.
Bobby Flay openly dislikes lentils and the Southeast Asian tropical fruit durian. He despises lentils because of their texture, while he avoids durian entirely due to its notoriously pungent odor.
Air fryers are simply high-powered, compact convection ovens rather than true frying devices. They circulate superheated air to crisp food using 75% to 90% less oil than deep fryers. While they are safer and healthier than deep frying, they won't magically transform processed, ultra-processed junk foods into nutritious meals.
It's not just about fat.
“Air frying has been shown to lower acrylamide levels compared to deep frying,” says Dr. Wu. “That's a definite win for your health.” And it's even better if you're air-frying vegetables or lean proteins.
The "Rule of 25" is a golden rule of thumb for converting traditional oven recipes to your air fryer. Because air fryers are essentially high-powered convection ovens, they cook food faster and at higher heat.
An air fryer is generally healthier than a microwave if your goal is reducing fat and calories, as it uses 70–80% less oil than traditional frying. However, microwaves are better at preserving heat-sensitive vitamins and nutrients since they cook much faster.
When shopping for an air fryer, avoid ultra-cheap models (under $70) that use thin plastic. Steer clear of appliances with flaking, traditional non-stick (PTFE/Teflon) coatings linked to forever chemicals, as well as units with unstable temperature controls and loose basket handles.
The healthiest way to cook depends on the food, but the overall best methods are steaming, baking/roasting, and stir-frying. These techniques minimize added fats while maximizing flavor and preserving essential vitamins and minerals.
Yes, you can safely use aluminum foil in your air fryer to catch drips and minimize cleanup. However, because air fryers work via rapid air circulation, placing foil improperly can lead to uneven cooking or damage the unit.
Limited Cooking Applications
Air fryers aren't logical appliances for every restaurant's offerings, as their temperature settings can dry out or burn the food. Investing in combination ovens and deep fryers is a far more valuable and efficient solution for modern establishments.
When looking for the best non-toxic air fryer, the top options skip traditional Teflon/PTFE coatings entirely. Instead, look for models made with PFAS-free ceramic coatings, thick borosilicate glass bowls, or pure stainless steel interiors.
The air fryer 20/20 rule is a, roughly, 20-25% reduction in both cooking temperature and time when converting standard oven recipes. Specifically, it means reducing the temperature by 20–25°F (or 15−20∘𝐶) and reducing the cooking time by 20% to avoid overcooking and burning food due to rapid air circulation.
Avoid these 5 foods in your air fryer:
This is because the air fryer's concentrated heat can cause the outside to brown before the inside is fully cooked. For example, if your oven recipe calls for 400°F, try 375°F or even 350°F in the air fryer for crispy results.
Air frying and baking are nutritionally very similar because both use circulating dry heat to cook food. However, air frying is generally considered slightly healthier because its rapid airflow requires significantly less oil to achieve a crispy texture, which reduces total fat and calorie intake.
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.
This means that air frying, deep frying, and even baking at high temperatures can all lead to acrylamide exposure. Studies have shown that air fryers may produce lower acrylamide content than deep-fried foods.
Yes, it is perfectly safe to use an air fryer every day. Because they function like miniature convection ovens, they pose no more risk than standard ovens. The healthiness of your daily habit depends primarily on the foods you choose to cook and how you cook them.
“Capacity is the key factor when it comes to air fryer size,” says Forgione. “There's no one right answer. It depends on your household and how often you'll use it. If you're cooking most meals in it, or you've got a larger family, going bigger makes life a lot easier.
Yes, you can absolutely fry an egg in an air fryer! Because of the circulating air, it cooks more like a sunny-side-up egg or a poached egg. To prevent the egg from blowing around or sticking to the basket, you will need to cook it in a small, greased container.
Neither appliance is inherently more dangerous than the other. Both are safe to use when following basic kitchen rules. Microwaves pose minor burn and radiation concerns, while air fryers pose risks of surface burns and overcooking/charring.