An air fryer works by circulating hot air rapidly around the food using a heating element and a high-speed fan, creating a convection effect that cooks the food evenly and crisps it up like frying but with little to no oil. It mimics the results of deep frying by heating the food's surface to cause the Maillard reaction, which browns and crisps the food without submerging it in oil.
How an Air Fryer Works
- The heating element, usually at the top, heats the air inside the cooking chamber to temperatures typically between 175°C and 205°C.
- A powerful fan above the heating element circulates this hot air quickly around the food, ensuring all sides are cooked evenly.
- Food is placed in a perforated basket or tray so that hot air can flow freely around it.
- Rapid air circulation causes moisture to evaporate from the food surface and triggers the Maillard reaction, creating a crispy, browned exterior similar to traditional frying but with much less oil.
Benefits and Features
- Air fryers heat up faster and cook more evenly compared to conventional ovens due to their smaller size and rapid air circulation.
- They produce less greasy, healthier food with similar taste and texture to deep-fried items.
- Many air fryers have presets for different food types and can automate cooking times and temperatures.
- They are versatile, allowing cooking of various foods including meats, vegetables, and even baked goods, but are not suitable for foods with liquid batter that might drip through the basket.
This technology is essentially a high-intensity convection oven with rapid air movement to achieve fry-like results without submerging food in oil.
