It’s the must–have appliance that has revolutionised the way we cook.
But it’s likely you’re using your air fryer wrong, according to experts.
They say the popular gadget could be leaving unexpected marks on worktops, even when it never feels particularly hot.
Although they do not reach the intense temperatures people associate with hot pans, steady heat exposure can still cause issues.
And because the damage develops gradually, it’s likely to go unnoticed for a long time.
‘People are usually careful with hot cookware, but appliances like air fryers tend to sit in the same spot and run for 20 or 30 minutes at a time,’ kitchen expert Simon Roberts, from Vogue Worktops, said.
‘The base might not feel scorching when you touch it, but heat is still building up underneath while it’s running. When that warmth transfers into the surface day after day, certain materials can start to react.’
He said repeated use, often in exactly the same position on the worktop, is where problems can begin to show.
The trendy gadget could be leaving unexpected marks on worktops, even when it never feels particularly hot, the expert warned (file image)
Nearly two–thirds of UK households now own an air fryer, estimates suggest, and most people tend to keep them in the same position in the kitchen.
‘Worktops are built for everyday kitchen life, but constant warmth focused in one area can leave its mark eventually,’ Mr Roberts said.
‘With laminate worktops in particular, you can start to see subtle bubbling or lifting where the layers underneath begin to weaken.
‘At first it might just look like a slight ripple, but it’s often the result of heat sitting in the same place again and again.’
Wooden worktops can also be affected. Regular exposure to warmth can gradually dry out the surface, sometimes leaving behind faint patches or changes in colour.
Even tougher engineered materials are not completely immune if the same area is exposed repeatedly, he warned.
Another factor many people overlook is how these appliances release heat while they are running.
‘Air fryers move hot air around inside the machine, and that heat has to escape somewhere,’ Mr Roberts added. ‘A lot of models vent from the back or underneath. If that heat is constantly blowing onto the same part of the worktop or splashback, you can start to notice dull spots or fading over time.’
Preventing the issue, however, is usually very simple.
‘A heatproof mat, trivet (heat–resistant stand) or even a thick wooden chopping board can make a big difference,’ Mr Roberts said.
‘It creates a small buffer between the appliance and the worktop so the heat isn’t sitting directly against the surface for half an hour at a time.’
He also recommends occasionally shifting appliances slightly rather than leaving them fixed in exactly the same spot for months or years.
‘Most people find a convenient corner for their air fryer and it never moves again,’ he added. ‘Just changing its position slightly now and then helps avoid that constant build–up of warmth in one single patch.’
Earlier this year, researchers from the University of Birmingham found that cooking food in an air fryer produces far fewer air pollution particles than other forms of frying.
In their study, the team analysed the particles released while cooking 12 popular treats – including potato smiley faces, onion rings, and sausages.
Their analysis revealed that air–frying produced less particulate matter (PM) and volatile organic chemicals (VOCs) than shallow or deep–fat frying.
Researchers previously revealed that cooking chicken breast in the air fryer produced fewer air pollution particles than other cooking methods
However, there’s an important caveat – this is only the case if your air fryer is clean.
‘Our study shows that repeated use of air fryers without being able to clean the more inaccessible cooking surfaces can negate some of the benefits for indoor air quality,’ explained Professor Christian Pfrang, lead author of the study.
‘While the effects are not producing emissions that families should be concerned about, this finding does make a case for air fryer design that allows for a deep clean to keep emissions low in the long term.’
Based on the findings, the researchers are calling on home chefs to regularly clean their air fryers.
