The headline “Experts caution against using air fryers instead of ovens” needs context. Air fryers aren’t inherently unsafe, and for many foods they can be a convenient way to cook with less added oil. The concern is usually about how they’re used, not that air fryers should never replace conventional ovens.
What to keep in mind
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Very high temperatures: Cooking starchy foods such as potatoes at high temperatures can produce acrylamide, a compound formed during browning. This isn’t unique to air fryers; frying, roasting, and baking can also produce it.
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Over-browning: Cooking food until it’s very dark or charred can increase exposure to undesirable compounds. Aim for golden rather than dark brown.
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Processed foods are still processed foods: Air-frying sausages, nuggets, bacon, and similar foods doesn’t make them nutritionally equivalent to fresh foods.
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Don’t overcrowd the basket: Overloading can lead to uneven cooking and may encourage longer cooking times.
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Follow the manufacturer’s instructions: Use the recommended temperature, cooking time, and cookware, and keep the appliance clean.
Air fryer vs. oven
An air fryer is essentially a small, powerful convection cooker. Its circulating hot air can cook food quickly and often with less oil than deep-frying. A conventional oven is more useful for larger quantities and some types of baking or roasting.
So there is no general medical recommendation that people should stop using air fryers instead of ovens. The healthier choice depends much more on what you’re cooking, how much oil/salt you use, and avoiding excessive browning or charring.
