Experts caution against using air fryers instead of ovens

 The air fryer has cemented its place as a kitchen superstar, promising crispy, healthier meals with less oil and faster cook times. It’s no wonder many home cooks have made it their go-to appliance, often relegating the traditional oven to the sidelines.

But is this culinary love affair overlooking some critical drawbacks? A growing number of culinary and energy experts are urging a more measured approach, cautioning that for certain foods and situations, firing up the trusty oven might be the smarter choice.

The Hidden Risks: Foods Your Air Fryer Can’t Handle

While air fryers excel at reheating fries or roasting vegetables, some ingredients can turn your convenient appliance into a kitchen hazard or a culinary disappointment.

1. Popcorn: This is a firm “never.” Loose kernels can easily get stuck in the heating element, creating a serious fire risk. The high-speed air circulation can also blow unpopped kernels around, making them a potential ignition source.

2. Wet Batters: Craving beer-battered fish or classic fried chicken? Your air fryer will likely let you down. The powerful fan blows liquid batter around before it can set, leading to a disastrously messy interior and a soggy, uneven coating instead of a crispy crust.

3. Delicate Vegetables: Leafy greens like spinach will simply fly around, while more delicate vegetables like broccoli can emerge bland and unevenly cooked compared to oven-roasting, which allows for better caramelization.
   

   The Efficiency Myth: When Your  Oven is Actually Cheaper

   Beyond safety and quality, there’s a compelling economic argument against over-relying on your air fryer.

   Money-saving expert Martin Lewis sparked debate by pointing out that the  appliance’s efficiency depends entirely on what you’re cooking.
   

   “Air fryers are good for small things that cook quickly,” Lewis stated on This Morning. “But if you’re going to have to use your air fryer 15 different times for different items, generally, on energy usage, you’d be better off using an  oven.”

   This sentiment is echoed by product testing experts. Steven Kipling from Which? confirms, “The savings soon drop off if you have to cook in batches. If you’re cooking a large amount of food, the oven may still be the most economical choice.
   

   The key takeaway is volume. Cooking a single serving of fries? The air fryer wins. Preparing a full family meal that requires multiple batches? The larger capacity of an oven is likely more energy-efficient and far more practical.

   A Divided Kitchen

   Despite these warnings, many air fryer devotees remain unconvinced. Online comments reflect a loyal following, with one user joking, “I’m not listening to him on this. I’m air-frying everything. I’ll even air fry a cup of tea.”

   So, where do you stand in the great kitchen debate? Is your air fryer your indispensable daily workhorse, or have you found that sometimes, the old-fashioned oven is still the right tool for the job?

   Let us know your thoughts and experiences in the comments below!