Talk:Air fryer

Untitled
Citation of industry promotion website (http://frytheworld.com/) should not be used for health and nutrition claims — Preceding unsigned comment added by 173.66.186.117 (talk) 10:43, 14 May 2016 (UTC)

Removed "Brief History" section due to copyright violation
I removed the "Brief History" section because all information was copied and pasted from this website. -- momo  ricks  19:48, 16 August 2016 (UTC)

Someone needs to fix the following sentence: "it uses less oil than traditional fryer." dropping the article here makes it sound like broken English. — Preceding unsigned comment added by 107.77.160.72 (talk) 18:02, 13 March 2017 (UTC)

Differentiating the modern air fryer from the similarly capable halogen oven
The halogen oven, at least in its typical form (heating element atop a glass chamber), has been around for probably close to two decades and was often advertised as presenting the same and/or similar advantages as the air fryer. In fact, the halogen oven is often advertised as an "air fryer" (possibly in response to the current popularity of the air fryer, but I think the term was already in use for years). Seems the primary distinction between these devices, apart from the food agitator in the air fryer, would be the heat source. Can anyone verify what the heat source is for the typical air fryer manufactured by Farberware, Haier, or Philips?

I'm of the opinion that the air fryer may be a modern reformulation of the less conveniently sized and never-quite-successfully-marketed-in-North America (mostly infomercial-based) halogen oven. Maybe the two devices could just be considered variants of a convection-exclusive cooking appliance, differentiated by the presence or lack of the food agitator. If that is the case, they could be consolidated into a single article with separate dedicated sub-sections. Consider the oven, offering gas or electric heat sources, but still being the same basic appliance. I think both have received endorsements (looks as though Gordon Ramsay has his hand in Philips' model) and are arguably gimmick devices, the focus being that as a kitchen appliance they provide a notably lower fat cooking method.

I'd theorize that the size and fragility of the largely glass construction of the halogen oven has contributed its modest level of notoriety and that the modern air fryer addresses those shortcomings, but notably reduces the overall utility due to the food agitator. Seems antithetical to the Alton Brown school of thought.

156ableitem (talk) 17:56, 3 August 2017 (UTC)

Digital and Manual
"They also come in digital as well as manual models."

"Digital" means "of or pertaining to the fingers". It could also mean, in computing terms, "not analogue", but this is not about computing.

"Manual" means "of or pertaining to the hands". That in turn often means "not automated".

So what contrast is being drawn here? I don't know anything about air fryers; what is the difference between a "digital" one and a "manual" one? MrDemeanour (talk) 11:58, 17 November 2017 (UTC)


 * I assume 'digital' here means 'programmable' or 'intelligent', eg set for a given time or select different cooking modes. Butn I agree it's more marketing term than actual science of engineering. — Preceding unsigned comment added by 217.44.211.137 (talk) 14:36, 26 January 2022 (UTC)

Calorie claim
The Power Air Fryer commercials claim switching to an Air Fryer for french fries will save an amazing 14,000 calories per year. That's about 40 calories per day. I dispute that this warrants any mention of "health benefits" from reducing the caloric intake (and fat is not bad for you). John Moser (talk) 23:13, 14 April 2018 (UTC)

Oil
The article indicates that air fryers use less oil than deep frying, but does not say what the purpose/rôle of the oil is, or in what conditions the oil is not needed (some adverts say that little or no oil is needed). Can anyone add this information? FreeFlow99 (talk) 12:36, 10 March 2019 (UTC)

Do we need a separate article?
It is just a smaller version of the convection oven. And, how is it that the article about the convection oven says nothing about caramelization in the Maillard reaction? Does it take place only in small convection ovens? ;-) 85.193.242.185 (talk) 01:29, 13 February 2020 (UTC)

Turbochef Technologies
Did Turbochef Technologies produce any models or they just filed a patent? Maybe they licensed it? Setenzatsu.2 (talk) 00:32, 27 March 2020 (UTC)

Clarity needed re: oil
The phrase “For safety, it is essential to not put oil inside the air fryer...” is misleading, as the idea surely is to have items coated with oil, not to avoid oil altogether? I’m not a cook so I’m not about to edit this myself. Boscaswell  talk  00:15, 18 June 2020 (UTC)

First things First
what's with all these comparisons to FRYING? a conventional oven BAKES or ROASTS! so shouldn't most of the analysis be as to how much better/faster/easier this device BAKES or ROASTS items than said oven?

a line or two saying "...so much so, things almost appear FRIED" would be fine, but i'm even skeptical about that. things brown up in an old-school toaster oven, i've never once called them "fried". let alone DEEP fried!

a line like "As a result, the appliance is able to brown foods like potato chips, chicken, fish, steak, cheeseburgers, french fries or pastries using 70% to 80% less oil than a traditional deep fryer" is just silly. of COURSE a lot less oil is used *BAKING* any of those than in an OIL fryer! DUH!!

but how do they compare to baking them in a regular oven or toaster oven? i think that's what people want to know.

needs major rewrite. 66.30.47.138 (talk) 21:14, 28 February 2021 (UTC)


 * You have a point. As the article points out, "air fryer" is essentially a rebranding of convection ovens, and there's an argument to be made that they should be treated together in one article. But for now, most of the sources talking about air fryers talk about their ability to simulate frying -- which is what they're marketed for -- so this article follows their lead (Wikipedia tries hard to base itself on sources...). The convection oven article should cover material about baking. Toaster ovens that aren't convection toaster ovens are something else again. --Macrakis (talk) 22:29, 28 February 2021 (UTC)

Brand Info in History Section
I deleted the "5 best brands" verbiage in the History section because it was both not encyclopedic and not history. I created this section/post to provide a space for debate, in case I am mistaken. Arbalest Mike (talk) 21:46, 5 September 2021 (UTC)

Reviewers claim
Whether it is a convection oven isn’t a matter of opinion, but of fact. What anyone claims is meaningless. “Some researchers claim that gravity exerts force on mass.” Nicmart (talk) 12:33, 17 September 2021 (UTC)

Fake Fryer
Why would anyone call a convection oven a fryer when it doesn't fry? Firstly it doesn't fry air, and secondly if I want nice yummy oily fried chips, it doesn't make it. ZhuLien (talk) 05:32, 7 March 2023 (UTC) — Preceding unsigned comment added by 157.211.133.150 (talk)

Merge into convection oven?
"Air fryer" is a (misleading) marketing term for a small convection oven. There is no encyclopedic difference between the two, as confirmed by a cursory web search: Both the and  articles are short and could easily be merged; should they be? —  AjaxSmack 14:42, 10 March 2023 (UTC)
 * "Is there really a difference between an air fryer and a convection oven? The short answer? No. ...that's because an air fryer is basically just a miniature convection oven."
 * "Air fryers are mini convection ovens."
 * "An air fryer is a counter top kitchen appliance and essentially a small convection oven..."
 * Support Any specific content about air fryers can be included in the merged article. --Macrakis (talk) 14:51, 10 March 2023 (UTC)
 * TIL that air fryers and convection ovens are the same thing. Support merge.  Schazjmd   (talk)  15:43, 10 March 2023 (UTC)
 * ✅ —TechnoSquirrel69 (sigh) 00:00, 6 May 2023 (UTC)