While air fryers excel at crunch, they can dry out foods that benefit from moisture retention. A turkey breast or a moist cake, for example, may come out dry or over-browned in an air fryer.
continued on the next page. Potential for Acrylamide Formation
Some research suggests that cooking starchy foods (like potatoes) at high temperatures — especially with direct hot air contact — could increase levels of acrylamide, a compound linked to health concerns when consumed in large amounts. Oven cooking at appropriate temperatures can sometimes reduce this risk, depending on the method used.
4. Size and Capacity Limitations
