Technology has transformed the modern kitchen, and few appliances have surged in popularity as quickly as the air fryer. Once considered a novelty, air fryers are now a staple in many homes, with some people even abandoning their traditional ovens altogether.
Air fryers work by circulating extremely hot air at high speed, allowing food to cook quickly while achieving a crispy exterior. They’ve effectively replaced slow cookers for many households and are widely praised as a healthier alternative to deep frying, delivering similar results with little to no oil.
However, culinary experts warn that air fryers aren’t suitable for everything—and relying on them for all cooking may not be the best idea.
While vegetables like broccoli may cook in an air fryer, experts note that they often lack the depth of flavor achieved through roasting or stovetop methods. But flavor isn’t the only concern. Some foods can actually be unsafe or impractical to prepare in an air fryer.
Popcorn, for example, is considered a major air fryer mistake. According to Mirror, popcorn kernels can become lodged in the heating element, creating a serious fire hazard. Because air fryers don’t reach the necessary temperatures in a controlled way for popping kernels, the risk simply isn’t worth it.
Wet batter is another problem ingredient. While many people love the crispy coating on fried chicken, air fryers don’t get hot enough to properly set liquid batter. Instead of a crunchy crust, the result is often soggy, uneven, and messy.
Beyond food quality and safety, experts also caution against the assumption that air fryers are always cheaper to use. Martin Lewis, the well-known money-saving expert, has spoken openly about the hidden costs of relying on air fryers for every meal.
“Air fryers are good for small things that cook quickly,” he explained during an appearance on This Morning. “But if you’re using your air fryer 15 different times for different items, generally, in terms of energy usage, you’d be better off using an oven.”
He added that cooking methods should match the food. “If you’re making a jacket potato, it’s far cheaper to microwave it for 10 minutes than to cook a single potato in an oven for an hour and a half.”
Steven Kipling from Which? echoed this view, pointing out that energy savings quickly disappear when cooking in batches. “Air fryers have limited space,” he explained. “If you’re cooking a lot of food, you may need multiple batches, which can cancel out any savings. For larger meals, the oven or hob can still be the more economical option.”
Despite the expert warnings, many air fryer enthusiasts remain fiercely loyal. Some users insist they’ll continue using their air fryer for almost everything—regardless of the advice.
“I’m not listening to him on this. I’m air-frying everything. I’ll even air fry a cup of tea,” one person joked online.
While air fryers are undeniably convenient and useful, experts agree they work best as a supplement—not a replacement—for traditional cooking appliances. Used wisely, they can save time, energy, and oil. Used for everything, they may fall short in safety, flavor, and efficiency.
