How Much Faster Can You Roast Food In An Air Fryer?

Time is money. Anything that helps us cut corners, even if it comes with a price tag, is always worth doing a little cost-benefit analysis. Air fryers are all the rage these days — and anyone who has one seems to love theirs ... and isn't quiet about letting others know. Owning an air fryer seems to enter one into a fan club of sorts. Yes, they purportedly offer less cleanup, and the health benefits of using less oil — yet still yielding crispy food — are undeniable (via Health).

But how much time are they really saving us? Is the loss of coveted countertop real estate worth the alleged extra leisure time you'll have when preparing dinner? Turns out, the research has been done for us, and there is a standard time savings we can account for. So, just how much faster will your food roast in an air fryer compared to your oven? Is it time to join the club if you haven't already?

Subtract a standard percentage

Air fryers work much like the convection setting on your oven. The air is heated via radiation, and a fan circulates it to encompass the food from all angles and cook it thoroughly. The result is a much crispier, almost fried texture than your regular oven setting, according to Science Focus. Because the chamber of an air fryer is a fraction of the size of your oven, it heats up quickly and circulates the air much faster while also keeping your gas or electric bill lower — win-win. 

The time saved using an air fry is two-fold. Impressively, there is no need to wait the 10 to 15 minutes plus it takes to preheat your oven. Most air fryers reach a standard roasting temperature of about 325 to 350 degrees Fahrenheit within three minutes, per Cookery Space. In addition, Everyday Family Cooking points out the total time it takes to roast in the air fryer is about 20 percent less than what it takes in the oven. 

While you may not be able to roast your Thanksgiving turkey in one, air fryers definitely shave some time off of any run-of-the-mill weeknight meal. As a general rule of thumb, decrease the temperature in any recipe that calls for an oven by about 25 percent and the total time listed by about 20 percent.