If you’re fact-checking “Experts caution against using air fryers instead of ovens,” the headline is too broad.
An air fryer is essentially a small countertop convection oven. The USDA says air fryers cook food quickly, use less energy than conventional ovens, and can safely be used for baking, roasting, and reheating when used correctly.
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Food Safety and Inspection Service
What the concern may actually be
Acrylamide: Air frying, like baking, roasting, and frying, can produce acrylamide in certain starchy foods such as potatoes. The amount depends heavily on temperature, cooking time, and how brown the food becomes.
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U.S. Food and Drug Administration
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Very dark or burned food: Cooking starchy foods until they’re golden rather than dark brown can reduce acrylamide formation.
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U.S. Food and Drug Administration
Fire and burn hazards: Air fryers need adequate ventilation and should be used according to the manufacturer’s instructions. Overfilling, blocking airflow, or using inappropriate liners can create safety problems.
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Cheshire Fire & Rescue Service
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Food safety: An air fryer doesn’t automatically make food safe. Meat still needs to reach the appropriate internal temperature, and overcrowding can result in uneven cooking.
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Food Safety and Inspection Service
Bottom line: There’s no general expert recommendation to stop using air fryers and return to conventional ovens. An air fryer can be a perfectly reasonable cooking appliance. The bigger issue is what you’re cooking, how heavily you brown it, and whether you use the appliance safely.
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Food Safety and Inspection Service
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