Air fryers inspire the sort of feelings that microwaves did in the 1980s. I vividly remember those new-fangled boxes being spoken about often, either dismissively or with delight. A rash of cookbooks followed, and dinner changed across the land. Fast-forward a few decades, and air fryers have become the same kind of kitchen “disruptors”, offering time-saving convenience and healthier cooking, but with the added allure of easily achieved, mouth-watering crispiness.
Since launching with a single-drawer design, air fryers have evolved. Sizes range from compact to XL, while drawer configurations can be double, split or stacked. Alongside air frying, many will grill, roast and bake, and some will dip to lower temperatures for dehydrating, fermenting and proving dough. One we tested features steam cooking, allowing you to whip up dim sum as easily as a roast dinner, while another included racks for cooking on four levels.
