From the book · 30 Air Fryer Hacks

Air fryer or oven? Choose by the result you want

The air fryer is brilliant for crunch and speed, but it isn't always the best tool. Tall cakes dome and crack, thick roasts dry at the edges, and big batches steam. The oven wins at other things, for good reasons. The book compares the two on 10 factors that matter, with a quick guide to which foods belong where, and a way to keep chicken breast juicy in the air fryer.

The fix is in the book

3 more step-by-step sketches
The full method in 3 numbered parts
Exact times, temperatures in °C and °F, and safety notes
A recipe to try it: juicy chicken breast in the air fryer

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Common questions

Is an air fryer just a small oven?

Basically, yes: a small fan oven with the heater close to the food and a strong fan. That makes it fast and crispy, but also uneven for tall or large food.

What cooks better in the oven than in the air fryer?

Tall cakes, which dome and crack; large roasts, which dry at the edges; and big batches, which steam when piled up. The oven's gentler, more even heat suits them better.

Does an air fryer use less electricity than an oven?

For small portions, usually yes: it heats a much smaller space and cooks faster. For big batches cooked in several rounds, the saving shrinks or disappears.