"air frying pot and oven, which should i choose?" it's probably every modern man who loves good food and can't escape torture. Today, let's get rid of the smallpox ads and use the best-tempered white words to strip out the two kitchen “net-red” underpants and see who's the “right person” in your kitchen。
Let's start with the conclusion that this is not a simple “two-or-one” contest, but a deep match between your lifestyle, your eating habits and your kitchen space. The wrong choice, it's probably the grey "pretty waste" in the corner; right, it's the "kitchen god" that makes you happy。
Round one: space and capacity games -- who's in charge of your kitchen
Let's start with the most tangible size and capacity. The air frying pan, you can imagine it as a "small, enhanced wind dryer." main market capacity ranges from 3 to 6 litres. What concept? A five-litre, a whole three-chick chicken or ten wings is fine, but if you want to bake a big fish or an eight-inch twilight cake, it's a little stretchy. It has the advantage of being slender and able to find any corner of the table, and it's not too hard to use it to get into the cupboard. For renters, small families or friends with tight kitchen surfaces, this flexibility is a huge addition. The frequency of use is high because it starts quickly, without land, and wants some fries and roasted potatoes, which are used by hand and the idle rate is naturally low。
And the oven is more like a big guy who sits on the mountain. The main desktop ovens now have a capacity of more than 20 litres, and larger 30 or 40 litres are common. The two or even three-storey grill structure means you can bake a plate of wings, a plate of cookies, or a whole leg of sheep. There are three or five friends at home, and the ovens are comfortable, and the bulk capacity of the meal can't be compared to the air-cutter. But the price is its “weight” and “land area”. It needs a relatively static and secure position, and it is not easy to move. If your kitchen space agency pushes it into the door, it really needs to plan its “exclusive seat”。
So the key word for this is population and space. If you are a small family or a young person living alone with one or three people, you seek faster convenience and the air frying pot is more suitable. If there's a large family that often needs a party, or if you're a baker, like cake, bread, big barbecue, there's no substitute for the size of the oven。
Round two: efficiency versus professionalism — who is the master of time management
On the matter of "quick", the air fryer can be said to be a crusher. It works by creating a hot stream of fast circulation in enclosed space through top heaters and high-speed fans, thus rapidly removing the moisture from the surface of the food to achieve a flaring effect similar to that of the fried. It usually does not require preheating, or the preheating period is extremely short (1-3 minutes). You take the frozen chicken out of the fridge and you throw it in, set the temperature, and you can eat fried chicken in 12 or 20 minutes. One of its greatest glamours is the sense of instant satisfaction that “thinks you can eat at once”. For working people, for mothers, for quick fixes or for making snacks, it's life-saving。
The oven is more of a “slow work”. Traditional ovens require longer preheating (usually 5-15 minutes) to achieve a stable and even overall internal cavity temperature. Although many ovens now also have hot wind functions (equivalent to enhanced air fryers), they still do not match “fast” air fryers at heating rates. However, the “professional” of ovens is reflected in the precision control of temperature and the even distribution of heat. Professional ovens can achieve upper- and lower-pipe independent temperature control, which is essential for baking — colour and expansion require precise temperatures. Large-capacity space, coupled with thermal wind cycle, allows for more evenly packaged heat, and is not easy to cook for chickens in the form of local cortex and local infamy。
The key words in this game are scene and patience. In pursuit of extreme speed, we want to quickly solve the problem of baked snacks and choose the air cooker. Enjoy the baking process, pursue the diversity and professionalism of cooking, and be willing to devote time and patience to a more perfect twilight cake, a more thorough european bag。
Round three: functional and clean pains — who is the gospel of the lazy
Functionally, both are evolving. The basic air frying pots are mainly “fried” and “cooked”, but many products now include additional functions such as “fried” and “steam roast”. The functional menu of the oven is enriched, baked, barbecued, fermented, unfrozen, fork-rotted, etc., which is considered to be a multifaceted kitchen hand。
But here's a core pain point: taste and cleanness. One of the most vexed aspects of the traditional air pot is the ease with which food can be baked as “dry wood”, especially meat, which is not handled well as chewing wood. This is because its high-speed hot wind quickly removes water from the inside and surface of the food. In order to address this problem, a new type of product — the “saving pot” — has emerged. It adds a steam generator to the air fryer. In the course of the roasting process, it can be intelligently injected with fine steam, which can form a brittle skin and lock up the internal juice, make the roast chicken warmer and softer the inside of the bread. This can be said to be an important supplement to the traditional air-battered feel。
In terms of cleaning, whether in the air frying pan or in the oven, “no visceral coating” and “deposable design” are the two main saviours. It would be a lot easier if the baskets, the grills and the tankers were easily removed into the sink and cleaned. An integrated inner cavity, with few dead-end designs, can also significantly reduce the difficulty of cleaning. Some high-end models even have self-cleaning or steam cleaning functions, which is undoubtedly the ultimate quest of the “slugs”. In selecting a purchase, it is important to consider “facilitation” as an important consideration, otherwise the fear of oil stains will prevent you from touching it。
In-depth discussion: the myths about “health” and “cancer”
At the beginning of the air fryer epidemic, the biggest selling point was “oilless health”, known as the ability to “dry” food with air. Later, the term “air-cooked cancer” appeared, raising doubts among many. How can we be rational
First, “no oil” is not entirely oil-free. It does extract extra fat from the inside of the food when cooking, for example, fries, chicken wings, etc., which can significantly reduce the intake of grease compared to deep fried oil. However, for vegetables that do not contain oil themselves (e. G. Potatoes), a thin layer of oil would be better tasted and healthier (helping in the absorption of fat soluble vitamins). So it's more like a "efficient defamination tool" than magic。
With regard to “cancer-causing” rumours, it is usually associated with substances such as acrylate, which may occur from high-temperature cooking. It needs to be clear, however, that as long as carbohydrates and amino acids in food are cooked at a high temperature of more than 120°c (whether fried, barbecued, roasted in ovens or air frying pans), there is a potential for trace acetamide. This is not a crime that is unique to the air frying pot. Controlling the temperature and time of cooking (avoiding overcharging) is more scientific. It's better to use it properly than to choke。
So, is it possible that i want all of it
Of course there is. The market has given the answer: the air oven. Such products can be seen as an upgraded form of ovens, with oven capacity (usually 15-25 litres) and basic functions, combined with robust wind cycle systems (i. E., air blowing) and a large number of steam functions. It's like an "all-power player" that can be used as an oven, as an air fryer and as a steam roast. This is a very compromise and practical option for families with limited kitchen space but with multiple functions and capacity. However, it may have a slightly slower rate of air blowing than a professional small-volume air frying pot and a larger volume than a simple small air frying pot。
Final selection guide: ask yourself three questions
What do i do with it
"how many people usually eat at home?"
"how big is my kitchen room? "
Think clearly about these three points, the answer is in your heart。
Finally, whatever the choice, remember:
Kitchen appliances, ultimately, serve people. Not absolutely good or bad, only good or not. I hope this super-detailed comparison will be like a little light, light up your chosen path, and find the kitchen partner who's the best to light up your cooking passion and warm you three meals a day. After all, the smoke of life is hidden in these carefully chosen objects between meals。
