Air Fryers: A Recent Revolution In Cooking Technology

Air fryers have become a popular kitchen appliance in recent years, but the technology behind them is not new. Small countertop convection ovens marketed as air fryers have been around since the first air fryer brand, Actifry, was introduced in France in 2006. The air fryer gained popularity as a healthier alternative to deep frying, using hot air circulation and minimal oil to cook food. However, some people consider air fryers to be just a marketing gimmick, as they are essentially small convection ovens that cook food using circulated hot air instead of submersion in oil. The first convection oven with a fan to circulate air was invented in 1914 but never made it to market. The first widely used convection oven was the Maxson Whirlwind Oven, introduced in 1945.

The first air fryer was released in 2010

In 2005, Philips began toying with air fryer technology as a way to offer healthier options for traditionally fried foods. After partnering with a German company, KCS, and conducting rigorous testing and quality checks, they released the first air fryer in 2010. This countertop convection oven was made with the same compact, chic design that other Philips products were known for. The Airfryer was initially launched at the IFA (an electronics fair in Berlin) in 2010, and it began attracting a lot of attention from media outlets and consumers around Western Europe soon afterward.

The air fryer works by circulating hot air at high speed, producing a crisp layer via browning reactions such as the Maillard reaction. This is achieved by using a heating element and a fan that rapidly circulates the heated air around the food inside the cooking compartment. This technology is known as rapid air technology. Air fryers are popular because they are simple to use, can cook food within half an hour, and use less time, energy, and dishes than regular oven or stovetop cooking.

Since the release of the first air fryer in 2010, the product has become wildly successful. By 2015, the Airfryer had gained international fame and became the number 1 brand for low-fat fryers across the world. As of 2023, about 40% of American households have an air fryer, and the product's popularity continues to grow.

The idea for air fryers dates back to the 1940s

This led him to invent the Whirlwind Oven, made from aluminium and steel, which used a 120-volt DC motor powered by gas, kerosene, or electricity to heat food. The Whirlwind Oven circulated air heated by a motor, cooking frozen meals in half the time of a typical oven. Maxson's invention paved the way for the forced convection technology used in air fryers today.

However, the Whirlwind Oven could only heat to about 200 degrees, and its popularity waned by the late 1940s with the invention of the microwave. Despite this, the Whirlwind Oven was a significant step towards the development of the air fryers we know today.

The air fryer was invented by William L. Maxson

Maxson was an inventor with a varied career. As part of the W.L. Maxson Corporation, he created a range of inventions during World War II, including a robot navigator for air pilots and a multiplying machine that predated the modern calculator. He was also one of the first inventors of frozen meals and TV dinners, which he served to servicemen and pilots, replacing the cold meals they had previously eaten.

Maxson's obsession with frozen food led him to the airline industry. At the time, transatlantic flights relied on pre-made sandwiches as they kept better than pre-made hot meals. Maxson realised that if meals were frozen, a greater variety of food could be offered. So, he invented the Whirlwind Oven, made from aluminium and steel, which used a 120-volt DC motor powered by gas, kerosene, or electricity to heat the food. The Whirlwind Oven was used in both airplanes and homes and could cook frozen meals in half the time of a typical oven. The secret was a fan in the back of the oven, which forced hot air around the food, cooking it evenly.

The Whirlwind Oven could only heat to about 200 degrees, and its popularity waned by the late 1940s when the microwave was invented. However, Maxson's idea of using a fan to circulate hot air and cook food more efficiently and effectively was truly innovative and formed the basis for the air fryer technology we know today.

Air fryers gained popularity during the Covid-19 pandemic

Air fryers have been around for about 15 years, but their popularity has skyrocketed in the last decade. The pandemic further fuelled their fame, with two-thirds of American households owning an air fryer in 2021, up from 11% in 2017.

The air fryer's rise in demand during the pandemic can be attributed to several factors. With people spending more time at home, there was an increased focus on home cooking. The air fryer's convenience, speed, and ability to cook a wide range of foods appealed to those seeking efficient and versatile cooking options. Additionally, the air fryer's reputation as a healthier alternative to deep frying resonated with individuals looking to monitor their food intake more closely.

The air fryer's popularity also prompted food manufacturers to develop air fryer-compatible products and adjust their packaging instructions. Companies such as Nestlé, Conagra Brands, Campbell Soup, and Perdue Farms expanded their offerings to include items specifically designed for air frying or provided air fryer instructions on existing products. This shift by food manufacturers further reinforced the air fryer's presence in kitchens across the country.

The air fryer's surge in demand during the pandemic highlighted its staying power and relevance even after the pandemic subsided. Its convenience, health benefits, and versatility solidified its place in the kitchen, and it continues to be a sought-after appliance for many households.

Air fryers are healthier than deep fryers

The idea of air frying has existed for over a century, but air fryers as we know them today have only been around for about 13 years. The first air fryer was released by Philips in 2010, and since then, air fryers have become incredibly popular.

Less Oil, Less Fat

Air fryers use a fraction of the oil that deep fryers need, resulting in food with significantly lower fat content. Deep-fried foods tend to be high in fat and calories, increasing the risk of obesity, heart disease, and inflammation. By reducing oil intake, air fryers promote a healthier diet.

Reduced Calories

Air-fried foods have 70-80% fewer calories than their deep-fried counterparts, contributing to weight loss and a healthier lifestyle.

Less Acrylamide

Deep-frying starchy foods like potatoes can produce acrylamide, a chemical linked to an increased risk of various cancers. Air frying lowers acrylamide levels in fried potatoes by 90%, making it a safer alternative.

Safer to Use

Deep-frying involves heating a large container of scalding oil, posing safety risks such as spills and accidental contact with hot oil. Air fryers eliminate these risks, as they don't require a large amount of hot oil.

Healthier Alternative to Frying

Air fryers were designed to provide a healthier way to enjoy fried foods without compromising on taste and texture. They achieve the same crispiness as deep-fried foods without submerging them in oil, making them a better option for your health.

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