Air fryer

Deep-fried food tastes good because the Maillard reaction at high temperatures creates complex flavors while hot oil transfers heat efficiently to crisp the exterior. But deep-frying is messy, dangerous, and unhealthy—liters of oil at 180°C pose burn risks, and the food absorbs substantial fat. For decades, health-conscious cooks sought alternatives that could replicate the texture without the drawbacks.

The convection oven had existed since the 1940s, using fans to circulate hot air for faster, more even cooking. But conventional convection ovens were large, slow to preheat, and couldn't achieve the intense surface heat that deep-frying produced. The insight behind the air fryer was concentration: what if you made a small convection oven with a very powerful fan and heating element, forcing superheated air to circulate rapidly around food in a compact chamber?

Philips developed the Airfryer, launching it in 2010 at the IFA consumer electronics show in Berlin. The design placed food in a perforated basket, allowing hot air to reach all surfaces while excess fat dripped away. The concentrated airflow could reach temperatures and heat transfer rates approaching those of deep frying, creating crispy textures with minimal added oil.

The adjacent possible required several converging elements. High-efficiency heating elements had become compact and affordable. Digital temperature control enabled precise cooking. Consumer demand for healthier cooking alternatives had grown. And the small appliance manufacturing ecosystem—concentrated in China but designed globally—could produce units at price points accessible to mass markets.

Geographic factors shaped the development. Philips' design team in the Netherlands conceived the product, building on the company's century of appliance expertise. Manufacturing occurred primarily in China, where component costs were lowest. The product launched in Europe before expanding to the US and Asia. By 2015, air fryers had become one of the fastest-growing small appliance categories globally.

The air fryer exemplified a recurring pattern in kitchen appliances: repackaging existing technology into a form factor optimized for a specific use case. Convection cooking wasn't new; the innovation was making it compact, convenient, and marketed for the 'crispy without guilt' value proposition that resonated with health-conscious consumers.

By 2025, air fryers had reached saturation in many developed markets. The category had fragmented into dozens of brands, from premium units with smart connectivity to budget versions selling for under $30. Combination devices merged air frying with instant pots, toaster ovens, and other appliances. The simple idea of concentrated convection had spawned an entire appliance ecosystem.