Data-Backed Truth: 5 Reasons Why People Are Getting Rid of Their Air Fryers in 2025

Résumé

The rapid adoption of the air fryer into modern kitchens was a significant culinary trend, largely driven by marketing that promised healthier, faster, and more convenient cooking. However, a counter-trend is emerging in 2025, with a growing number of consumers choosing to discard or replace these appliances. This analysis examines the primary catalysts for this shift. An investigation into user experiences reveals that the practical drawbacks often outweigh the perceived benefits. Key issues include the laborious and often ineffective cleaning process, the significant countertop footprint relative to a limited internal cooking capacity, and the realization that the appliance is fundamentally a compact convection oven with less versatility. Additional factors contributing to consumer dissatisfaction are the operational noise and odors produced, along with a re-evaluation of the appliance’s actual health benefits and its limitations in cooking a wide variety of foods. This movement reflects a broader consumer maturation from trend-driven purchasing to a more pragmatic assessment of an appliance’s true utility and integration into daily life.

Principaux enseignements

• Cleaning difficulties, with grease and food particles, are a primary driver of user frustration.
• The bulky exterior and small interior capacity make air fryers impractical for many households.
• Many users realize a convection toaster oven offers more versatility and better performance.
• Consider why are people getting rid of their air fryers before investing in this single-purpose gadget.
• Operational noise and persistent cooking odors can detract from the kitchen environment.
• The promised health benefits are often negated by limited cooking functions and actual usage patterns.

Table des matières

• The Rise and Fall of a Kitchen Phenomenon
• Reason 1: The Deceptive Burden of Cleaning
• Reason 2: The Paradox of Size and Capacity
• Reason 3: The Convection Oven Revelation
• Reason 4: The Sensory Nuisance of Noise and Odors
• Reason 5: The Collapsing Health Halo and Culinary Limits
• Foire aux questions (FAQ)
• Conclusion
• Références

The Rise and Fall of a Kitchen Phenomenon

It is a story many of us know well. An appliance appears, seemingly out of nowhere, and captures the collective imagination. The air fryer was precisely such a device. It arrived on a wave of promises: the crispy texture of deep-frying with a fraction of the oil, quicker cooking times than a conventional oven, and an ease of use that felt revolutionary. For a time, it seemed to be the perfect solution for the modern, health-conscious, time-poor household. Social media feeds were filled with images of perfectly golden fries, crispy chicken wings, and roasted vegetables, all emerging from this compact machine.

Yet, as we move through 2025, a different narrative is taking hold. The initial excitement has begun to wane, and the once-lauded appliance is quietly disappearing from countertops. Kitchen cabinets, once cleared to make space for it, are now reclaimed. This shift is not merely about a trend fading; it speaks to a deeper process of evaluation that happens after the novelty wears off. It is in the rhythm of daily use—the cooking, the cleaning, the storing—that the true character of an appliance is revealed. The question of why are people getting rid of their air fryers is not about a single flaw, but about an accumulation of practical frustrations that chip away at the initial allure. It is a story about the collision of marketing promises with the mundane reality of everyday life. Understanding this disillusionment offers a valuable lesson in consumerism and the search for genuine utility in our domestic tools.

Reason 1: The Deceptive Burden of Cleaning

One of the most potent sources of disillusionment stems from a task that follows every meal: the cleanup. The promise of an air fryer was one of convenience, a promise that cleaning was implicitly a part of. The reality, for many, has proven to be a stark and sticky contradiction. The very mechanics that make an air fryer effective at crisping food—the circulation of hot air at high speeds within a compact space—also make it exceptionally effective at dispersing microscopic particles of oil and food onto surfaces that are intricate and difficult to access.

The Intricacies of the Basket and Drawer

The central component of most air fryers is the cooking basket, often designed with a grate or mesh pattern to allow for maximum air circulation. While this design is brilliant for cooking, it is a significant source of frustration for cleaning.

Imagine the aftermath of cooking marinated chicken wings. The sugary marinade, combined with the rendered fat from the chicken skin, drips down and is baked onto the drawer’s surface. Simultaneously, it carbonizes within the tiny perforations of the basket’s grate. A simple wipe-down is insufficient. Soaking may help, but it often requires a dedicated scrubbing tool—a small brush or pick—to dislodge the hardened residue from each individual hole. Many of these components are coated with a non-stick surface, which introduces another layer of complexity. Using abrasive sponges or harsh chemicals to tackle the baked-on grease can scratch and degrade this coating, diminishing the appliance’s performance and potentially raising concerns about particles of the coating flaking into food. This forces a choice between a truly clean appliance and a long-lasting one.

The Unseen Grime on the Heating Element

Above the basket, hidden from immediate view, lies the heating element and fan. This is the heart of the machine, but it is also a magnet for grease. As the fan circulates air, oil and food particles are aerosolized, splattering upwards and adhering to the coil and surrounding housing. This area is almost never removable or dishwasher-safe.

Cleaning it involves an awkward and often incomplete process of turning the appliance upside down and carefully wiping around the delicate electrical components. Neglecting this task does more than create a hygiene issue; the buildup of grease on the heating element can begin to smoke during subsequent uses, imparting a burnt, rancid flavor to the food and setting off smoke alarms. This hidden, hard-to-reach grime is a significant factor in why people are getting rid of their air fryers; the effort required for proper maintenance feels disproportionate to the convenience it offers.

Long-Term Material Degradation

The materials used in many air fryers are not always designed for longevity under the harsh conditions of high heat and frequent, aggressive cleaning. The non-stick coatings, as mentioned, are a point of failure. Beyond that, the plastic components of the housing can absorb odors over time, releasing a faint smell of stale oil or past meals every time the machine heats up. The drawer mechanisms can become sticky with polymerized oil, making them difficult to open and close smoothly. Over months of use, the appliance that once felt sleek and efficient can begin to feel grimy and worn, not from misuse, but from the inherent difficulty of keeping it truly clean. This gradual decline transforms a beloved gadget into a source of domestic drudgery.

Reason 2: The Paradox of Size and Capacity

A fundamental aspect of an object’s value in a space like a kitchen is its relationship between the physical room it occupies and the function it performs. An ideal appliance offers maximum utility for a minimal footprint. The air fryer, for many households, presents a frustrating paradox: it is often too large for the counter and too small for the meal. This spatial and functional mismatch is a core reason for its eventual banishment to the garage or a donation pile.

The Countertop Real Estate Battle

Kitchen countertops are among the most valuable and contested spaces in a home. They are work surfaces, preparation areas, and storage zones. Any appliance that earns a permanent spot there must justify its existence through frequent and valuable use. A standard basket-style air fryer is a bulky object. Its footprint is considerable, often deeper and taller than a large toaster.

For someone living in a small apartment or a home with a galley kitchen, this is not a trivial matter. The air fryer competes for space with the coffee maker, the toaster, the microwave, and, most importantly, open space for chopping vegetables or rolling out dough. When an appliance is not in daily use, its presence can feel like an intrusion. The cycle of hauling a heavy, awkward machine from a high cabinet or a low pantry for a 20-minute cooking task, only to have to clean it and store it away again, quickly erodes the perception of convenience.

The Small Batch Limitation

The irony is that for all the countertop space it consumes, the internal capacity of most air fryers is surprisingly limited. The key to the “air fry” effect is having a single layer of food with ample space for air to circulate around each piece. Overcrowding the basket results in steaming rather than crisping.

Consider a family of four. To make a serving of french fries for everyone, one must often cook in two or even three separate batches. A process that would take 30-40 minutes in a conventional oven for a single large tray now becomes a staggered, hour-long affair. The first batch is cold by the time the last one is ready. This limitation makes the air fryer impractical for family meals, entertaining guests, or even basic meal prepping. It excels at cooking for one or two people, but its utility dramatically decreases as the household size grows. This is a critical point when considering why are people getting rid of their air fryers; it fails a fundamental test of scalability for many users.

Reason 3: The Convection Oven Revelation

Perhaps the most significant intellectual shift that leads to the abandonment of an air fryer is the “aha” moment when a user understands what the appliance actually is. The term “air fryer” is a masterful piece of marketing, evoking the desired outcome (frying) while obscuring the mechanism. In reality, an air fryer is not a fryer. It is a small, high-powered convection oven. It contains a heating element and a fan that circulates hot air at high speed. This realization is often the beginning of the end for the air fryer’s tenure in a kitchen.

Unmasking the Technology

The magic of an air fryer is simply the physics of convection. By moving hot air rapidly over the surface of food, it accelerates the Maillard reaction (browning) and dehydration, creating a crispy exterior. This is not a new technology. Convection ovens, both full-sized and countertop, have existed for decades. They perform the exact same function, often with more control and capacity.

Once a person understands this, the air fryer loses its mystique. It is no longer a revolutionary gadget but simply a specialized, and often less capable, version of an appliance they may already own or could acquire. This knowledge empowers a more critical evaluation. Why dedicate precious counter space to a single-tasking convection device when a multi-tasking convection toaster oven can air fry, toast, bake, and broil? This question is central to understanding why are people getting rid of their air fryers.

The Superiority of Alternatives

The market has responded to the air fryer trend by integrating its core function into more versatile appliances. Modern toaster ovens are a prime example. Many now come with a dedicated “air fry” setting, a high-velocity fan, and a mesh basket. These devices offer a compelling alternative.

Let’s compare them directly. A convection toaster oven can do everything an air fryer can. It can make crispy fries and chicken wings. But it can also do much more. It can bake a small batch of cookies, broil a piece of fish, toast four to six slices of bread at once, or reheat a slice of pizza to perfection (something an air fryer struggles with, often creating a dried-out crust). The horizontal layout and glass door provide a clear view of the food as it cooks, allowing for better monitoring and preventing accidental burning—a common complaint with the opaque drawer design of many air fryers. For a similar or even smaller footprint, the toaster oven offers vastly more utility. Exploring a wide range of modern kitchen appliances can reveal these more versatile and efficient solutions.

The Full-Size Convection Oven

For those with a full-size convection oven, the air fryer can seem even more redundant. A large oven with a convection setting can “air fry” a massive batch of food spread across a perforated tray or a wire rack set inside a baking sheet. While it may take a few more minutes to preheat, the ability to cook for an entire family in one go, with results that are often just as good, makes the small countertop gadget feel superfluous. The realization that one already possesses a superior version of the same technology prompts a re-evaluation of the need for the specialized, smaller device.

Reason 4: The Sensory Nuisance of Noise and Odors

The experience of being in a kitchen is a sensory one, defined by the sounds and smells of cooking. Ideally, these are pleasant: the gentle sizzle of garlic in oil, the aroma of baking bread. An appliance that introduces harsh, unpleasant, or overwhelming sensory information can disrupt the domestic environment, turning the act of cooking from a pleasure into a chore. The air fryer, despite its other merits, often fails this sensory test.

The Intrusive Noise

An air fryer’s power lies in its high-speed fan. This mechanical component is the source of a significant and persistent noise. It is not a gentle hum but a loud whir, comparable to a powerful hairdryer or a range hood on its highest setting. In an open-plan living space, this noise is not confined to the kitchen. It can permeate the living and dining areas, making conversation difficult, drowning out the television, and generally creating a stressful auditory environment.

Think of preparing a meal after a long day at work. The desire is often for a sense of calm and order. Introducing a loud appliance that runs continuously for 20-30 minutes can be jarring. This is not a minor inconvenience; for many, it is a significant drawback that makes them reluctant to use the device, especially in the mornings or late evenings. The peace of one’s home is valuable, and an appliance that consistently disrupts it will eventually fall out of favor. This auditory intrusion is a frequently cited complaint among those explaining why are people getting rid of their air fryers.

The Problem of Odors

The second sensory issue relates to smell. While all cooking produces odors, the air fryer seems to concentrate and project them in a unique way. The high-velocity air exhaust can pump the smell of cooking oil and food directly into the room. This can be particularly noticeable in smaller, poorly ventilated spaces. The smell of cooking broccoli or fish can linger for hours after the meal is finished.

Furthermore, a peculiar and often-reported issue is a “plasticky” or chemical smell, especially with newer units or when cooking at very high temperatures. This is thought to originate from the off-gassing of plastic components or coatings within the machine that are not part of the direct food-contact surfaces but are heated nonetheless. While manufacturers assert the safety of their materials, this synthetic odor is unappetizing and can cause concern, detracting from the experience of a home-cooked meal. Over time, as grease builds up on the hard-to-clean heating element, this can combine with the plastic smell to create an even more unpleasant aroma.

Reason 5: The Collapsing Health Halo and Culinary Limits

The initial purchase of an air fryer is often motivated by a powerful idea: the ability to enjoy “fried” foods without the associated guilt and health implications. This “health halo” is a cornerstone of its marketing. However, with prolonged use, many people come to question both the reality of these health benefits and the appliance’s overall culinary versatility, leading them to conclude that its place in their kitchen is not justified.

A Critical Look at the Health Claims

The claim that air-fried food is healthier than deep-fried food is, on the surface, true. It uses significantly less oil. However, this comparison is somewhat misleading. Most people were not deep-frying at home on a regular basis before buying an air fryer. The more relevant comparison is to baking or roasting in a conventional oven, which also requires minimal oil.

The behavioral change prompted by the air fryer is also a critical factor. The ease of making fries, onion rings, or breaded chicken might lead a person to consume these types of foods more frequently than they would have otherwise. A small portion of oven-baked fries eaten once a month may be replaced by air-fried fries eaten several times a week. The net effect on one’s diet may not be the positive leap that was anticipated. Furthermore, the discussion around acrylamide—a chemical that can form in starchy foods during high-temperature cooking methods like frying, baking, and roasting—is complex. While some studies suggest air frying might reduce acrylamide formation compared to deep-frying, it does not eliminate it, and the health impact remains a subject of ongoing research (Zhan et al., 2023). This nuance is often lost in the simple “it’s healthier” marketing message.

The Surprisingly Narrow Cooking Range

For all the hype, the air fryer is not a culinary multi-tool. It excels at a specific task: making dry, crispy foods. When users try to venture beyond this, they often meet with failure and frustration.

• Wet Batters: Anything with a wet, loose batter, like traditional beer-battered fish, is a disaster. The batter simply drips through the basket before it has a chance to set, creating a tremendous mess.
• Leafy Greens: Delicate greens like spinach or kale can be blown around violently by the fan, resulting in uneven cooking, burning, and a papery texture.
• Large Items: A whole chicken or a large roast does not fit in most models. Even if it does, the proximity to the heating element means the top will burn long before the inside is cooked.
• Cheese: Placing cheese on top of a dish often results in it being blown off by the fan before it can melt properly.
• Grains: Cooking rice or other grains is impossible.

This limited functionality means the air fryer cannot replace an oven, a microwave, or a stovetop. It is an additional appliance, not a consolidated one. When users realize they still need all their other cooking devices, the single-tasking nature of the air fryer makes it seem less valuable. Even as newer models attempt to address these issues, as seen in this updated selection of air fryers, the core limitations of the technology often remain a source of dissatisfaction. The realization that it is a “one-trick pony”—and that the trick is not as unique as once believed—is a powerful reason why are people getting rid of their air fryers.

Foire aux questions (FAQ)

Is it true that air fryers are just small convection ovens?

Yes, fundamentally, the technology is the same. Both an air fryer and a convection oven use a heating element and a fan to circulate hot air. The main differences are size and power. An air fryer is typically smaller and has a more powerful fan relative to its size, which can speed up the crisping process for small batches. However, a good convection toaster oven or a full-size convection oven can achieve very similar, if not identical, results.

Are air fryers actually hard to clean?

This is one of the most common complaints from long-term users. While the initial few uses might seem easy, baked-on grease and carbonized food particles can become very difficult to remove from the perforated basket and the drawer. The heating element above the basket is also prone to grease splatter and is very awkward to clean, which can lead to smoking and odors over time.

Do air fryers make food taste as good as deep-frying?

This is subjective, but most people would agree that the texture is different. Deep-frying submerges food in hot oil, which cooks it quickly and imparts a unique, rich flavor and a specific type of crunch. Air frying is essentially roasting at high intensity. It creates a crispy, dehydrated surface, but it cannot perfectly replicate the texture and taste of traditional deep-frying.

Why would I get rid of my air fryer if it cooks food so fast?

While it does cook small batches quickly, this advantage diminishes when cooking for more than one or two people. Having to cook in multiple batches can make the total meal preparation time longer than using a conventional oven. For many, the time saved on a single batch does not compensate for the cleaning hassle, the counter space it occupies, and its limited versatility.

Are there any safety concerns with using an air fryer?

Generally, air fryers are safe when used according to the manufacturer’s instructions. However, concerns have been raised about the degradation of non-stick coatings over time with repeated heating and cleaning. Users should avoid using metal utensils or abrasive scrubbers on these surfaces. Additionally, the potential for off-gassing of plastics and the formation of acrylamide in starchy foods are topics of discussion, though they are not unique to air fryers and apply to many forms of high-temperature cooking.

Conclusion

The journey of the air fryer in the modern home is a compelling case study in the lifecycle of a consumer trend. It ascended on the strength of a brilliant marketing concept that addressed genuine consumer desires for health, speed, and convenience. Yet, its descent from the pedestal of a must-have gadget is rooted in the practical, lived experience of its owners. The promises made on the box and in advertisements were tested in the daily grind of cooking and, more significantly, cleaning.

The reasons why are people getting rid of their air fryers are not frivolous. They are born from tangible frustrations: the sticky, intricate reality of cleaning a machine designed for airflow, not for easy scrubbing; the spatial conflict of a device that consumes a large patch of countertop while offering a small cooking area; the intellectual disillusionment of discovering the “magical” technology is simply convection in a compact form. The persistent noise that disrupts a quiet home and the limited culinary range that fails to live up to the hype all contribute to a collective sense of buyer’s remorse. This is not to say the air fryer has no merit; for a specific user—perhaps a single person with ample counter space who primarily eats small portions of frozen, pre-cooked foods—it may remain a useful tool. But for a growing number of households, the initial infatuation has faded, replaced by a clear-eyed assessment that a more versatile, capacious, and truly convenient appliance, like a convection toaster oven or simply the reliable conventional oven, is the wiser choice. The story of the air fryer’s decline is a reminder that in the end, true value in the kitchen is measured not in novelty, but in lasting utility.

Références

Zhan, M., Zhang, Y., & Li, Y. (2023). Acrylamide in air-fried foods: A review on the formation, detection, and mitigation strategies. Food Chemistry, 437, 137819.