Overview

• Using hot air instead of oil allows airfryers to slash fat content and calories, lowering cardiovascular risk.
• Fresh, unprocessed ingredients and gentle air circulation preserve most vitamins and minerals when cooking vegetables.
• Experts warn that exceeding 180 °C or overcooking starchy foods can raise carcinogenic acrylamide levels, making pre-soaking essential.
• Liquid, very fatty or lightweight foods and raw eggs can damage the device or create fire hazards if cooked in an airfryer.
• Airfryers preheat quickly and use up to 75 % less energy than conventional ovens but may yield different textures and have limited capacity for large households.