Air Fryers?

[patteeu]

Originally Posted by Baby Lee

Depends, some are all glass with a metal heating element. Some are glass bottom with plastic top and halogen bulb heating element.

The former are about 18-20 lb

Generally, they are listed as 3 gallon [or 12 quart/liter] capacity. Some have ring expanders that can make it taller. With a ring expander, you can cook a whole turkey easy. It's slightly smaller than a whole turkey [on the inside] otherwise. And you can cook different things on different levels with the racks [ie, a rack with 4 burgers, and another rack on top with 4 helpings of fries].

If you are carrying the entire apparatus from one place to another, it can be cumbersome. But you can carry the base, bottom and top separately, which divides the weight out.

Or, like most do. My mom leaves the unit on the countertop and just lifts the lid off to use. I do the same, except the unit stays on top of my microwave.

Since you have a pretty long history with this appliance, what kinds of foods do you cook where this is your go to choice for cooking it (as opposed to something you could use it for but generally don’t)? How often do you use it?

[Baby Lee]

Originally Posted by patteeu

Since you have a pretty long history with this appliance, what kinds of foods do you cook where this is your go to choice for cooking it (as opposed to something you could use it for but generally don’t)? How often do you use it?

The easiest way to say it is, whatever usually starts fresh/raw or frozen and is consumed browned or crispy.

Meat/fish/chicken, potato, hors-d'oeuvres, squash and root veggies

Say breakfast, you can stick bacon/sausage and breakfast potato [patty, tot, hashbrown, whatever] in there and not worry about it while you prepare eggs, coffee, toast, jam, OJ, etc. Just scoop them onto your plate when everything else is ready.

Lunch - dog/brat/burger and fries or asparagus spears/squash planks/mozz sticks/whatever. Usually close to ready to eat by the time you get your utensils, condiments, drink, place setting, etc.

Dinner - pork chop/chicken breast/country fried steak. Usually, make mashed potatoes or rice on stove top with this type of entree.

I use it quite a bit, but would probably use it more except I also have a convection microwave. It uses a bunch of fancy sensors to do most of what the Flavorwave does, plus heat the water content with the microwave part. That one is REALLY good for baked potatoes. Put a little olive oil and salt on the outside, and it's done to perfection [even a big Russet] in 20 minutes.

I don't use the Flavorwave for wet/sticky stuff or stuff you slow cook. Pot Roast, beans, chili, go in crockpot. Pasta and rice go in rice cooker. Bread, cookies and cakes still go in the oven. Steaks go in sous vide.