The headline is too broad. Experts generally don’t say you should stop using air fryers instead of ovens altogether. The important issue is how and when you use them.
Why the caution?
- Air fryers cook very close to a powerful heating element. Food, grease, or crumbs can smoke or ignite if the appliance is dirty, damaged, overloaded, or used incorrectly.
- Overcrowding is a problem. It can interfere with airflow and produce uneven cooking.
- Very high temperatures can brown or burn food. Starchy foods cooked at high temperatures can form acrylamide, although this isn’t unique to air fryers.
- Not every dish belongs in an air fryer. Large roasts, foods with lots of liquid, or recipes designed for conventional ovens may cook poorly or unsafely when adapted incorrectly.
- Cleaning matters. Grease and food residue can increase smoke and fire risk.
So, should you use an oven instead?
Not necessarily. Air fryers can be a convenient way to cook or crisp relatively small portions, often faster than a conventional oven. Use the appliance according to its manufacturer’s instructions, don’t leave it unattended while cooking, keep it clean, and make sure it has adequate clearance around it.
If an air fryer is smoking heavily, has a damaged cord, produces unusual smells, or behaves abnormally, stop using it and have it checked or replaced.
The safest takeaway isn’t “air fryers are dangerous”—it’s “use them correctly and don’t treat them as a universal replacement for an oven.”
