Air fryers are generally considered safe to use, but like any cooking appliance, they do come with a few potential side effects or considerations:

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Image by vecstock on Freepik

When certain starchy foods are cooked at high temperatures, like in an air fryer, they can produce a chemical called acrylamide. This substance has been linked to potential health risks, although the evidence in humans isn't conclusive yet. Nonetheless, varying cooking methods and not overcooking food can help reduce acrylamide formation.

Formation of Acrylamide

Air fryers become very hot during operation, and accidental burns can occur if you touch the hot surfaces or hot food inside. Being cautious and using proper handling techniques can help prevent this.

Risk of Burns

Cooking certain foods, especially those high in fat content, might generate smoke or fumes in the air fryer. Ensure your cooking area is well-ventilated to prevent these from accumulating indoors.

Smoke and Fumes

Some foods cooked in an air fryer might come out drier compared to other cooking methods. To counteract this, you can use a bit of oil or spritz foods with water before cooking to help retain moisture.

Potential for Dryness

While air fryers are versatile, some foods might not cook well or might not be suitable for this method. Foods with very high liquid content or batter-coated foods might not crisp up as desired or might not cook evenly.

Not Suitable for All Foods

It's essential to read the manual of your specific air fryer model and follow the recommended guidelines for safe use and maintenance. Additionally, moderation and variety in cooking methods can help mitigate any potential risks associated with using an air fryer.