The air fryer heats the air in the pot by high-speed air circulation technology, which makes the food form circulating heat flow in the closed space, making the food crisp and lose moisture when cooking. In short, it is an oven with a fan. Cooking in hot oil, frying in high temperature, frying in oil and braising in soy sauce are common practices in China kitchens, so they also contain acrylamide more or less, but the overall intake of acrylamide is not much. Even compared with traditional frying, air fryer can reduce the use of grease and is beneficial to health. However, this new cooking method still has health risks. It is better to steam and cook to keep the nutrition of food. Therefore, air fryer lovers must pay attention to the frequency, eat at most 1-2 times a week, and try to control the intake every time. When using the air fryer, try to reduce the temperature and avoid heating for too long. Compared with traditional frying, air fryer does not need much oil temperature heating, and the food it cooks will have lower fat content. Using air fryer instead of traditional frying method can reduce the influence of fried food to a certain extent, but the frequency of cooking food with air fryer still needs to be controlled. If you think that the air fryer is healthy, eating fried food for a long time may be counterproductive.
Compared with the oven, the oven can only generate heat through the upper and lower pipes, forming internal circulation, which may cause food to be unstable, too hard or too burnt, while the air fryer has a "small fan", which will make the heating more stable.