Air fryers use a mix of radiant heat and pulsating air to create crispy food, but recent studies question their health benefits.
Air fryer technology explained
Air fryers use a mix of radiant heat and a pulsating airflow to cook food. This method creates a crispy texture without needing much oil, similar to how a traditional fryer works but with less fat.Origins of the air fryer
The technology behind air fryers was developed by Dutch engineer Fred van der Weij in the mid-2000s. His first prototype was a handmade device made of wood and aluminum, with a chicken wire basket.Commercialization and competition
Philips commercialized van der Weij's design, launching the Airfryer at the IFA trade show in 2010. However, the French company SEB had already introduced a similar product called Actifry in 2006.Health claims under scrutiny
A 2024 study in the Frontiers in Nutrition journal found that air-fried fries have similar acrylamide levels to traditionally fried or baked fries. This challenges the common belief that air fryers are significantly healthier.How air fryers work scientifically
The combination of radiant heat and pulsating air in air fryers speeds up the Maillard reaction. This reaction is what gives food its golden color and crisp texture, without the need for oil.
