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I think an air fryer is just like the convection setting on my toaster oven.

Patrick says

I think an air fryer is just like the convection setting on my toaster oven.

I had a toaster/convection oven I used last summer in lieu of buying an air fryer, and it took far longer to make the food than a dedicated air fryer. The air fryer has a much smaller space and cooks it faster, more evenly, too. You can also toast bread in an air fryer if you want, and it's 1-2 minutes just like a regular toaster.

Cleanup is far easier than a convection oven, just pull out the basket and rinse in the sink, and it's ready to go. Dump out the crumbs and whatnot and let the sink drainer collect it, rather than getting crumbs on the counter/floor by wiping the inside of a convection oven with a cloth/paper towel. Also no need for aluminium foil unless the dish is really greasy or full of sauce.

It's also easier to collect bacon/meat fat in an airfryer, just pour out the basket contents into a jar. Unlike a convection oven, where you have to handle the pan carefully or dribble it all over.

FortWayneAsNancyPelosiHaircut says

is there a good brand you recommend?

Right now I have one made by Instant as in "Instapot": the "Vortex Plus". I searched high and low for an American one, but sadly, none I could find. I also owned a cheap generic with analog dials which was just as good.

I find convection ovens not to cook the same or as fast as the air fryer with the bottom removable basket.

Also, you can get small air fryers if you want one for an office/workshop.

komputodo says

I don't like microwaved water for my tea.

Ditto, it's not the same somehow.

AmericanKulak says

Cleanup is far easier than a convection oven, just pull out the basket and rinse in the sink, and it's ready to go. Dump out the crumbs and whatnot and let the sink drainer collect it, rather than getting crumbs on the counter/floor by wiping the inside of a convection oven with a cloth/paper towel.

It's amazing as well if you have kids. Cooks frozen nuggets (I know bad) in about 8 minutes that are crispy and not mushy. And as you say the crumbs are easily gotten rid of without taking up dishwasher space. Does well for boiled eggs the few times I've done it. Bacon actually does well, but you have to do multiple rounds for just 1 package.

We have an Instapot as well, but we find a dedicated air fryer to be better. Only plus with Instapot is the ability to sear meat. Basically you could cook any meal in say your standard hotel room that that maybe will have a microwave. My chef buddy made some insane Italian beef out of an Instapot when we shared a room for a concert in South Bend, IN. Better than any I've ever had. My issue with them is they're just too damn big and heavy. Don't like the lid. The pressure cooking part requires it though.

Haven't seen anyone mention this about the tankless heaters yet. They are finicky if you try to set the temperature to less than high when you turn the water on. To the point that my wife swore they didn't work, because she never turned the hot water up, so she only got cold water. Basically you have to let the heater know it needs to activate by turning the hot on all the way, then turning it down. So not perfectly efficient, but definitely better than heating up gallons of water that aren't being used.

Patrick says

I think an air fryer is just like the convection setting on my toaster oven.

the deal about an air fryer is that its small and enclosed in a way that holds the heat in better than a toaster oven...in other words, its hotter inside so it cooks faster and crisper and evenly.

WookieMan says

AmericanKulak says

Cleanup is far easier than a convection oven, just pull out the basket and rinse in the sink, and it's ready to go. Dump out the crumbs and whatnot and let the sink drainer collect it, rather than getting crumbs on the counter/floor by wiping the inside of a convection oven with a cloth/paper towel.

It's amazing as well if you have kids. Cooks frozen nuggets (I know bad) in about 8 minutes that are crispy and not mushy. And as you say the crumbs are easily gotten rid of without taking up dishwasher space. Does well for boiled eggs the few times I've done it. Bacon actually does well, but you have to do multiple rounds for just 1 package.

We have an Instapot as well, but we find a dedicated air fryer to be better. Only plus with Instapot is the ability to sear meat. Basically you could cook any meal in say your standard hotel room that that maybe will have a microwav...

If you eat frozen foods that need baking or frying, the air fryer is good...but i use my instapot much more because we eat more food from scratch... rice, stews, shredded meats, beans, corn on the cob, dried garbanzos, mashed potatoes, etc.

FortWayneAsNancyPelosiHaircut says

Reheat a slice of pizza on cheat day

If reheating and eating a slice of pizza is called a cheat day, what do you call the day where you actually ate 1/2 the extra large all meat pizza?

komputodo says

FortWayneAsNancyPelosiHaircut says

Reheat a slice of pizza on cheat day

If reheating and eating a slice of pizza is called a cheat day, what do you call the day where you actually ate 1/2 the extra large all meat pizza?

they never posted that, i think it somehow misquoted it as me?

komputodo says

If reheating and eating a slice of pizza is called a cheat day, what do you call the day where you actually ate 1/2 the extra large all meat pizza?

Half? More like 3/4.

Big Cheat Day.

Moderation doesn't work for me. Starve and binge is where it's at, historical human eating for 996,000 years. There's no evidence for 3 meals a day. 1 meal a day 5-6 days a week, then a 4 hour cheating window of DOOM. I'll also eat a small sub (no fries or chips) or a slice of pizza frozen from Big Cheat Day if I get midweek and weak so as not to skip leg day.

Also pigging out makes me feel like shit for the next 18-24 hours and gets me through the rest of the week of severely restricted calories because of the heartburn, sluggishness, guilt, and general malaise.

komputodo says

If you eat frozen foods that need baking or frying, the air fryer is good...but i use my instapot much more because we eat more food from scratch... rice, stews, shredded meats, beans, corn on the cob, dried garbanzos, mashed potatoes, etc.

Not a fan of wet food. I make a carrot, beef, tomato stew once in a while, but I like my meat dry and crisp. Esp. Turkey. If it ain't just short of dessicated, it ain't done. Then slather it in Coleman's powdered mustard and super dry green peas with wasabi.

oh yeah also theres an outdoor snd indoor version. in CA you can get away with outdoor one. no meed for a vent pipe then.

DooDahMan says

The ones I have encountered overseas have an "idle" mode. If you go to shower, run laundry etc. - you need to turn the temp setting to an active mode and there are several to choose from depending on what you want the unit to do.

Didn't check the most recent one we used, but definitely looked closely at the other two, and no setting I could see. Just had to be assertive on wanting hot water.

Fortwaynemobile says

in CA you can get away with outdoor one. no meed for a vent pipe then.

I know a lot of folks in CA go for the outdoor installs. If it's going to be permitted, it also requires a dedicated, weather proof electric outlet (so add an electrician as well as a plumber to the total install cost).
Bear in mind that a foot of 3/4 inch copper pipe holds 0.0229 gal of water. So adding a ten foot stretch of pipe to your hot water line is about a quart of water that needs to be purged before the hot water shows up. If your fixture is pulling hot water at 1 gpm, then that's an extra 14 seconds. YMMV...

komputodo says

FortWayneAsNancyPelosiHaircut says

Reheat a slice of pizza on cheat day

If reheating and eating a slice of pizza is called a cheat day, what do you call the day where you actually ate 1/2 the extra large all meat pizza?

"Purge Day"

AmericanKulak says

Then slather it in Coleman's powdered mustard

I did not know Coleman's powdered mustard was available outside of England. You're talking about that yellow mustard heavily fortified with horse radish, right? Very hot.