An estimated 65 per cent of UK households now own an air fryer – the once-novel gadget that has swiftly become a kitchen staple.
But as their popularity has soared, so too have questions over whether they really are as healthy – and as safe – as many people assume.
Reality star Gemma Collins fuelled the debate recently after claiming in a clip from I’m A Celebrity… South Africa that she got rid of her air fryer because it ‘sucked all the oxygen’ out of her kitchen – a remark that quickly spread online and was dismissed by manufacturers.
Air fryers are often marketed as a healthier alternative to deep-fat frying because they use rapidly circulating hot air to crisp food with little or no added oil.
That can cut fat and calories compared with traditional frying – although nutrition experts stress it depends entirely on what you are cooking.
Sausages, nuggets and chips do not become health foods simply because they are cooked in an air fryer.
The technology itself dates back to work by Dutch inventor Fred van der Weij in the mid-2000s, who set out to find a way of producing fried-style food with far less oil.
But while air fryers can be a useful cooking tool, experts say they are not risk-free.
A leading dietician claims the biggest misconception people have is that air fryers automatically make food ‘healthy’
Jamie Oliver cooked a whole roast chicken in an air fryer on the ITV show Lorraine last year
Any appliance that heats food to high temperatures carries potential hazards.
Certain starchy foods can form acrylamide – a chemical produced during high-temperature cooking – if they are browned too heavily, and product recalls have also highlighted that faulty models can pose a fire risk.
So are air fryers really a healthy kitchen hero – or is there more to the story?
How do air fryers actually work?
An air fryer is essentially a compact convection oven – a type of appliance that cooks food by circulating heat rather than relying on direct contact or large amounts of oil.
Inside, a heating element warms the air within a small chamber, while a powerful fan rapidly circulates it around the food, ensuring it cooks evenly on all sides.
Because the space is enclosed and the air is constantly moving, heat is transferred efficiently to the surface. This speeds up moisture loss, helping to create a crisp outer layer.
At the same time, high temperatures trigger the Maillard reaction – a natural process in which proteins and sugars react to produce the golden-brown colour and rich, savoury flavours associated with fried or roasted food.
Unlike deep-fat frying, where food is submerged in oil, air fryers rely almost entirely on this rapid circulation to achieve a similar effect.
Dr Deborah Lee, of Dr Fox Online Pharmacy, said: ‘They have become popular because they cook food faster than a traditional oven, use far less oil, and still produce that crisp, browned finish people associate with frying.’
In simple terms, they are a small, high-powered fan oven designed to cook food quickly while mimicking the texture of frying.
Are air fryers healthier than deep frying?
Because they use little or no oil, air fryers can help reduce overall fat and calorie intake – which may in turn lower the risk of conditions linked to high-fat diets, such as obesity and heart disease.
However, the British Heart Foundation stresses that any health benefit depends on what you are cooking – and what you are comparing it with.
For example, turning 1kg of potatoes into air-fried chips for four people can typically be done with around one tablespoon of oil. That makes them lower in fat than most oven chips, and significantly lower than deep-fried versions.
For people who regularly eat fried foods, switching to an air fryer could therefore be beneficial.
The air fryer has become a staple in millions of kitchens across the UK
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But if you are cooking foods that would not usually require added fat – such as ready-made oven chips, bacon, sausages or breaded chicken – using an air fryer is unlikely to make them significantly healthier.
By contrast, both air frying and oven baking are generally good options for simpler foods such as fish, skinless chicken, vegetables and baked potatoes, where little or no added fat is needed.
Specialist dietitian Nichola Ludlam-Raine told the Mail: ‘The biggest misconception people have is that air fryers automatically make food healthy.
‘While they can reduce the amount of oil needed, the overall healthiness still depends on what you’re cooking.
‘Air-fried vegetables or lean proteins can be a great option, but ultra-processed foods like chips, nuggets and pastries can still be high in salt, fat and calories – even when cooked in an air fryer.
‘Air fryers can be healthier than deep frying because they use little to no oil, which helps reduce calorie and fat intake.
‘Compared to oven cooking, the difference is smaller, as air fryers are essentially compact convection ovens, so the nutritional impact is very similar.
‘Grilling can also be a healthy method, particularly for lean proteins, although care should be taken to avoid charring.
‘Ultimately, it’s less about the appliance and more about the ingredients and cooking method overall.’
Do air fryers pose any health risks?
Some concerns have been raised about chemical compounds produced during high-temperature cooking.
One of the main substances under scrutiny is acrylamide, which can form in starchy foods such as potatoes when they are cooked at high heat. It has been classified as a probable human carcinogen.
However, experts stress this is not unique to air fryers – it can occur with any high-temperature method, including baking, roasting and frying. In fact, air frying typically produces fewer harmful compounds than deep-fat frying.
The risk can be reduced by avoiding overcooking or burning food, and aiming for a light golden colour rather than a dark brown finish.
Ms Ludlam-Raine said: ‘To minimise the risk of acrylamide, avoid overcooking or burning food and aim for a golden colour rather than dark brown.
‘Good ventilation and regular cleaning are also important to prevent smoke and residue build-up.’
Separate from cooking-related risks, there have also been recalls involving certain air fryer models.
Recent cases affecting brands such as Tower and Cosori have been linked to faults including wiring defects or components failing safety standards – issues that, in rare cases, could pose a fire risk during normal use.
What about chemicals and coatings?
There has also been discussion around so-called ‘forever chemicals’, used in some non-stick coatings.
These substances are not unique to air fryers, but concerns have been raised about potential exposure if coatings are damaged, degraded or overheated.
Some research suggests that non-stick and plastic cookware may release microscopic particles during cooking – particularly at high temperatures or when surfaces are worn.
However, experts say the risk under normal domestic use is considered low.
Dr Lee said: ‘Air fryer baskets are usually coated with polytetrafluoroethylene (PTFE), also known as Teflon.
‘This is designed for use at around 200C and is generally considered safe at normal cooking temperatures. However, above about 260C it can begin to degrade and produce fumes.
‘Some older coatings contained per- and polyfluoroalkyl substances (PFAS), including PFOA, which have been linked in some studies to health concerns such as cancer and liver effects.
‘However, many of these compounds are no longer used in modern cookware. Consumers should look for reputable brands and products labelled PFAS- or PFOA-free.’
Some air fryers are marketed as ‘non-toxic’, typically meaning they avoid materials more likely to degrade or leach under heat.
Experts say consumers concerned about this should opt for models with stainless steel or ceramic-coated baskets, and ensure any plastics are food-safe and not exposed to direct cooking temperatures.
Used within recommended limits and properly maintained, the overall risk of chemical exposure is considered low.
Do air fryers impact air quality?
While Gemma Collins’ claim that her air fryer ‘sucked all the air’ out of her kitchen has been widely mocked, some research suggests these appliances can affect indoor air quality during cooking.
Studies show that many kitchen appliances release ultrafine particles (UFPs) – tiny pollutants that can be inhaled deep into the lungs and have been linked in wider research to conditions including asthma and cardiovascular disease.
Children may be more vulnerable due to their smaller airways.
Researchers from Pusan National University in South Korea found that small household appliances with heating elements can generate these particles during use.
While toasters produced the highest emissions, air fryers also released notable levels when operating at around 200C.
The particles can reach the alveoli – the tiny air sacs in the lungs responsible for gas exchange.
Although the study did not assess long-term health outcomes, the researchers said the findings highlight the need for further investigation into indoor exposure.
Separate research published in ES&T Air suggests that poorly maintained appliances, with built-up grease and residue, may produce higher emissions during cooking.
Pollutants can also linger in the air for more than an hour afterwards, making ventilation important even after the appliance is switched off.
Experts recommend regular cleaning to prevent residue build-up, alongside good airflow in the kitchen during and after use.
Consultant endocrinologist Professor Annice Mukherjee said: ‘Particulate matter and volatile organic compounds are produced during cooking, but these are also released from other cooking methods.
‘Because air fryers often cook faster and use less oil, overall emissions may be comparable or lower than frying or pan cooking.’
Foods such as chips and chicken can be cooked quickly in an air fryer
What NOT to cook in an air fryer
While air fryers are highly versatile, there are certain foods that are not well-suited to this cooking method.
Dietitian Nichola Ludlam-Raine said: ‘From a practical perspective, very wet batters don’t work well in air fryers, and foods that are prone to burning should be monitored closely.’
Liquid-based foods – such as soups, sauces and runny batters – are also best avoided, as they can spill into the heating element and internal components, potentially causing smoke, odours or damage.
Similarly, foods that release a lot of fat during cooking, including heavily streaked bacon, can lead to a build-up of oil in the base of the appliance, increasing the risk of smoking if not managed properly.
Certain ingredients can also be difficult to cook evenly. Large joints of meat may brown on the outside before reaching a safe internal temperature, while cheese cooked on its own can melt too quickly, leaking through the basket and creating residue.
In general, air fryers work best with dry or lightly coated foods that allow air to circulate freely and heat to distribute evenly.
Ms Ludlam-Raine added: ‘It’s less about avoiding specific foods entirely and more about being mindful of how often certain foods are eaten.
‘Highly processed items, like frozen chips, breaded meats and pastries, can still be high in salt and saturated fat, so they’re best enjoyed occasionally.’
