Air fryer v oven

[Deleted User]

rothesy said:

I mentioned already, my usage went down by £5 each month.  That is when I was paying 15p per KWh.

So for £150 ninja that is 30 months to break even. 

You've not saved anything yet.

[Deleted User]

ariarnia said:

Deleted_User said:

ariarnia said:

Deleted_User said:

Then I saw this being described as edible and served on a plate to eat 

i dont think a supermarket pizza could ever be described as much better than edible even in the best of conditions (which is why we normally home make them). we dont throw away food in this house if its edible. and it was. there's nothing wrong with a bit of well toasted cheese and bbq sauce. cooking a new thing in a new way is always trial and error until you work out the timings (which are definately NOT cooking the pizza for the 22 mins stated on the box). unless your so ridged in your thinking that you beleve cooking anything differently from the way you normally have it is ruining it. 

so you can judge my picture all you like. all you are doing is making it perfectly clear that though you keep asking for evidence you have already made your mind up. repeatedly calling people who are only sharing there experiences part of a cult and jumping to conclusions rather than asking questions when something seems odd to you makes that very clear. 

Ok, here's a question:

Why didn't you take it out of the oven when it was cooked instead of waiting until it was cremated?

Do you think 7 mins for a frozen product that recommends 22 mins will result in it being cooked properly inside?

as i have said before. when i am cooking a new thing in the air fryer i start at half the recommended time. then open the draw and check it and give it more time until its done. so i started at 10 mins. opened the draw and thats what it looked like. thats why for the second one i started at 7 mins. if i were making another one i might try dropping the temp and cooking it for 8 mins to start and going from there. that is what trial and error means. 

as for if its cooked. i'm a little worried that explaining how you can tell if a pizza is cooked or not might mean you accuse me of 'schooling' you again. is it enough to say that i've cooked a lot of pizza from frozen (tho i admit not many supermarket ones) so if the top is golden and bubbling the base is golden and crispy the inside is hot/not doughy and steam comes out from the middle when its cut open then i'm happy that its cooked?

if you had a pizza in the oven that looked like that would you say it was cooked or leave it in for the rest of the time because the packet said so?

The reason some things need 20 mins to cook is so the heat can penetrate. Blasting the outside to make it looked cooked isn't a safe or good way of cooking. 

Worries me about cooking things like larger cuts of meat where it needs time for the heat to penetrate so cooking times are based on that, not what the outside looks like. 

ariarnia

Deleted_User said:

rothesy said:

I mentioned already, my usage went down by £5 each month.  That is when I was paying 15p per KWh.

So for £150 ninja that is 30 months to break even. 

You've not saved anything yet.

one interesting point there (if we can stop sniping for a minute ) how does the changing electric price influence the pay back calcs? 

air fryers are available from £40 upward but even with your £150 model does a £5 saving when paying 15p per kwh translate to a £10 saving paying 34p? or if electric goes to 50p from april. my brain is telling me no because the cost of the air fryer and oven both go up by the same rate but maths isnt my thing... 

rothesy

Deleted_User said:

rothesy said:

I mentioned already, my usage went down by £5 each month.  That is when I was paying 15p per KWh.

So for £150 ninja that is 30 months to break even. 

You've not saved anything yet.

But mines cost £35 in August.

https://www.daewooelectricals.com/halogen-cookers-c27/daewoo-17l-deluxe-halogen-air-fryer-p123

ariarnia

Deleted_User said:

ariarnia said:

Deleted_User said:

ariarnia said:

Deleted_User said:

Then I saw this being described as edible and served on a plate to eat 

i dont think a supermarket pizza could ever be described as much better than edible even in the best of conditions (which is why we normally home make them). we dont throw away food in this house if its edible. and it was. there's nothing wrong with a bit of well toasted cheese and bbq sauce. cooking a new thing in a new way is always trial and error until you work out the timings (which are definately NOT cooking the pizza for the 22 mins stated on the box). unless your so ridged in your thinking that you beleve cooking anything differently from the way you normally have it is ruining it. 

so you can judge my picture all you like. all you are doing is making it perfectly clear that though you keep asking for evidence you have already made your mind up. repeatedly calling people who are only sharing there experiences part of a cult and jumping to conclusions rather than asking questions when something seems odd to you makes that very clear. 

Ok, here's a question:

Why didn't you take it out of the oven when it was cooked instead of waiting until it was cremated?

Do you think 7 mins for a frozen product that recommends 22 mins will result in it being cooked properly inside?

as i have said before. when i am cooking a new thing in the air fryer i start at half the recommended time. then open the draw and check it and give it more time until its done. so i started at 10 mins. opened the draw and thats what it looked like. thats why for the second one i started at 7 mins. if i were making another one i might try dropping the temp and cooking it for 8 mins to start and going from there. that is what trial and error means. 

as for if its cooked. i'm a little worried that explaining how you can tell if a pizza is cooked or not might mean you accuse me of 'schooling' you again. is it enough to say that i've cooked a lot of pizza from frozen (tho i admit not many supermarket ones) so if the top is golden and bubbling the base is golden and crispy the inside is hot/not doughy and steam comes out from the middle when its cut open then i'm happy that its cooked?

if you had a pizza in the oven that looked like that would you say it was cooked or leave it in for the rest of the time because the packet said so?

The reason some things need 20 mins to cook is so the heat can penetrate. Blasting the outside to make it looked cooked isn't a safe or good way of cooking. 

Worries me about cooking things like larger cuts of meat where it needs time for the heat to penetrate so cooking times are based on that, not what the outside looks like. 

i really wish people would stop suggesting i serve my family unsafe food without anything other than there assumptions to go on.

ive already said for joints (and for bigger new things that i'm not comfortable with the timing yet) i use a meat thermometer. the timing might not be half but its normally cooked through a good amount of time before the time its 'supposed' to take. soon engouh that if i leave it in for the full time because thats how long its supposed to take it would be dry and burnt. 

i ask again if you were cooking something in the oven and you checked it with a thermometer and it was done early would you trust the thermometer or leave it in to burn just because thats how long you were told to cook it for? 

even if you dont beleve me then i think at least three other people on the thread have said the same thing. depending on what you are cooking the time can be the same or significantly shorter than in a big oven with less energy used. at what point can you stop thinking we're a cult and maybe at least consider its possible were not lying or stupid? 

Martinxu

Whether or not an air fryer really saves electricity depends mainly on the number of people you need to serve, if you cook for yourself or 2 people, then the air fryer can serve very well, you don't need to turn on your big oven again, or use less other cookware. This can achieve the effect of power saving.

If you need to feed a large family, like me, 4 people, then the air fryer doesn't make sense to me because it doesn't have enough capacity.

I own a countertop convection oven, and a great replacement for an air fryer and a large oven, I only need to cook once to finish serving. and it is very efficient

It has to be admitted that whether the cooker saves some points depends on the efficiency of cooking.

matelodave

100% return over three years sounds pretty good to me and it could get better if leccy gets up to 50-60p/kwh.

Compare it with the return on say, solar panels, a heatpump or an electric vehicle and it's a bargain. 

TBH there aren't a lot of things that you can get nowadays that will pay back in three years or less.

and what price do you put on the time and convenience, to me that's more important than the cost. 

I'm sure that similar arguments were made when microwave oven were introduced, expensive and they would kill half the population, some with food poisoning and the rest with radiation sickness.

ariarnia

Martinxu said:

I own a countertop convection oven, and a great replacement for an air fryer and a large oven, I only need to cook once to finish serving. and it is very efficient

one of the compromises were considering for the kitchen remodel (when we're finally getting rid of the big oven and replacing it and the extractor with cubard space) is making sure we have counter depth for one of those combi convection micrwaves when the air fryer or microwave hit end of life. the microwave is about 8 years old so might not be to long. current set up is fine but one less thing on the counter is never bad and there are the odd time we need to do two batches that the bigger size would sort. just not heard much about them as they seem to be an american thing mostly. 

Chrysalis

If you use the hob a lot, I think getting a induction hob can possibly provide much bigger savings as solid plate hobs are absolutely horrific for efficiency.

The_Green_Hornet

All cooking times on food packaging are guidelines so If you want to take the guesswork out of cooking meat I would recommend investing in a meat thermometer. I would still stick with the suggested temperature settings though as 180c is the same whatever the size of the oven.