As the name suggests, an air fryer is naturally inseparable from "air." It's fair to say it uses "air" to fry food. Let's understand its working principle.
Compared to traditional ovens that use heating elements to raise the oven cavity temperature, air fryers utilize rapid airflow technology. Inside the fryer are heating elements and a fan. Once the heating elements are heated, the fan accelerates the airflow. Each cycle forces all the air through the food and the surface of the heater, heating the entire space and removing moisture from the food.
The rapid airflow inside the air fryer transfers heat intensely to all parts and sides of the food, even penetrating thick layers. Radiation from the heater, in the far-infrared range, penetrates deep into the food's surface. This combination results in a very high heat transfer rate and produces cooking effects comparable to frying.
Simply put, it can be understood as using high-temperature "air" as a medium to "fry" food.
Compared to a traditional oven, an air fryer takes less time, consumes less energy, and uses less oil/or even no oil at all to bake the same food.
