Goodbye air fryer as a new kitchen gadget with nine cooking methods divides home cooks into die-hard fans and furious skeptics

A new contender steps up to the worktop

For the past few years, the air fryer has felt like the last word in quick, efficient cooking. Now a bigger, flashier box has landed on the worktop and it’s turning everyday kitchens into debate clubs almost overnight.

This new countertop multi-cooker promises nine different cooking methods in one machine, and it’s being billed as the next “why didn’t I buy this sooner?” appliance. Part oven, part grill, part dehydrator, it’s already splitting home cooks into two noisy camps: people convinced it can replace half their kit, and others certain it’s just another pricey trend waiting to be shoved to the back of a cupboard.

The device at the centre of the row is a multi-cooker that claims to handle nine different cooking methods. Think of something roughly the size of a microwave, with the promises of a mini professional kitchen. At its core, this gadget aims to combine tasks normally split across an oven, hob, toaster, air fryer and slow cooker.

Retailers pitch it as an answer to shrinking kitchens, higher energy bills and rushed evenings. Marketing materials focus on families juggling different diets and solo renters trying to cook “proper food” in tiny spaces. Social media videos follow the same formula: tip in raw ingredients, tap a programme, walk away, then come back to a golden-brown meal.

This nine-in-one gadget is pitched as the box that finally lets people retire their air fryer, slow cooker and toaster oven in one go.

What sets it apart from older multi-cookers is how wide its function list is - and how directly it’s aimed at air fryer loyalists. Rather than one or two dry-heat modes, it offers a full spread of options on a bright digital panel.

The nine cooking methods causing the fuss

Names and exact options vary by brand, but most versions of this new machine include a similar core line-up:

• Air fry
• Bake/roast
• Grill/broil
• Slow cook
• Pressure cook or rapid cook
• Steam
• Sauté/sear
• Reheat/keep warm
• Dehydrate

The headline claim isn’t that any one setting is revolutionary - it’s that all of them happen in the same chamber. You can sear meat, pressure cook it, then switch to air fry or grill to crisp the outside, without transferring it to another pan.

Supporters say that step-by-step workflow is exactly where it excels. Critics say it’s needless complexity for people who were already getting by perfectly well with an oven and one decent pan.

Why some home cooks are ready to dump the air fryer

Among fans, the air fryer is already starting to feel a bit dated. Plenty of early adopters say they used their air fryer every day, then stopped bothering once the new gadget arrived.

For them, it’s the versatility that wins out rather than sheer performance. They like being able to roast a chicken, steam vegetables and dehydrate fruit in the same device, leaning on presets instead of fiddling with timings. Some busy parents say it’s replaced not only their air fryer but also their slow cooker - and even their main oven for weeknight dinners.

Supporters describe it as a “one-button dinner machine” that handles everything from frozen chips to Sunday roast-style joints.

There’s also a cost-of-living argument. UK and US energy-conscious cooks point out that a compact, well-insulated device heats up faster than a full-size oven. For a one-tray meal, running the big oven for 45 minutes can feel like overkill. A machine that can blast food with circulating hot air or pressure cook quickly can look cheaper over time.

Convenience versus clutter

Another big draw is less mess. Fans say sautéing onions, adding stock, switching to slow cook, then finishing with an air fry-style crisp means fewer pans and less washing up. That lands especially well with young professionals in shared flats, where there’s often a small sink and not much storage.

For renters, there’s also an appeal in having a capable cooker you can take with you when you move - particularly if the built-in oven is ancient, unreliable or simply runs too hot.

The furious skeptics: “Just use the oven”

On the other side, the frustration is real. Some seasoned cooks see this as yet another shiny thing sold by influencers and retailers chasing big-ticket purchases. They point out that an oven can already roast, bake, grill and dehydrate if you know what you’re doing.

Several complaints keep popping up in forums and comment sections:

• Size: the device is large, dominating smaller countertops
• Noise: fans and pumps can be louder than an air fryer
• Cleaning: a bigger chamber means more surfaces to scrub
• Cost: premium models rival the price of a budget full-size cooker

Critics argue it’s not a revolution at all, just a reshuffled bundle of existing functions in a box that takes up half the worktop.

There’s also doubt about how long they last. Many people who bought early air fryers remember non-stick coatings wearing out quickly or baskets snapping. They worry a more complex build - with hinges, gaskets and electronics - could fail before it’s actually paid for itself in energy savings.

Do nine modes really mean better food?

Some experienced home cooks take issue with results rather than the gadget itself. They argue a dedicated oven bakes better, a cast-iron pan gives a better sear and a proper grill produces nicer char. To them, the new device feels like a jack of all trades, master of none.

Underneath the noise is a bigger tension between convenience cooking and the slower habits of scratch cooking. The air fryer already nudged lots of people towards “set and forget” meals. A nine-mode machine pushes that even further, turning cooking into an automated workflow rather than an active skill.

Energy, space and habits: who actually benefits?

Whether it’s worth it depends heavily on how - and where - someone lives. A single person in a studio flat cooking small portions can genuinely benefit from a compact multi-cooker. They might use less oil, switch on the main oven far less often and avoid buying multiple appliances.

A family of five in a suburban house with a huge range cooker may see very little upside. Their existing oven handles trays of vegetables, bread and large joints far more comfortably than a tabletop box with a smaller basket or tray.

Household type	Likely benefit from nine-in-one gadget
Solo renter, small flat	High - saves space, cuts oven use, combines tools
Couple with basic oven	Moderate - helpful for quick weeknight meals
Large family with big range	Low - capacity limits meals, oven stays central
Students in shared housing	High - portable, reliable for those with poor communal ovens

There’s also the learning curve to consider. Air fryers were fairly straightforward: one basket, one fan, a couple of dials. Multi-mode gadgets ask people to trust presets with unfamiliar terms like “combo cook” or “smart finish”. That can put off less confident cooks, especially older ones used to knobs rather than touchscreens.

From trend to tool: questions to ask before buying

As the hype builds, consumer groups are already recommending a few practical checks before replacing an air fryer with a nine-in-one box:

• What dishes do you realistically cook each week?
• Will you use functions like dehydrate or steam, or are they just nice ideas?
• Do you have enough counter space to leave it out permanently?
• Is the basket or tray large enough for your usual portions?
• How easy are the parts to clean in an ordinary sink?

A quick cost-per-use reality check can help too. If a device costs as much as a month’s rent, but you’ll only use the advanced modes once or twice a month, a mid-range air fryer plus a decent pan may still be the better mix.

Understanding the jargon: air fry, pressure cook, dehydrate

For shoppers comparing appliances, a few terms are worth unpacking. “Air fry” is essentially fast, high-heat convection: a fan blows hot air around food to mimic frying without deep oil. “Pressure cook” traps steam in a sealed chamber, raising the boiling point of water and speeding up cooking of tough cuts and beans.

“Dehydrate” runs the fan at low heat over several hours, pulling moisture from fruit, herbs or meat for snacks and long-term storage. While useful, this mode often takes patience and planning, so many owners barely touch it after an initial burst of enthusiasm.

Imagining a week with and without the new gadget

Picture a typical weekday for a working parent. With a standard oven and hob, they might preheat, chop veg, brown meat in a pan, transfer everything to a tray, then roast. With the nine-in-one, they could sauté in the main pot, add sauce and pasta, switch to bake mode and leave it to get on with dinner. That kind of streamlined batch cooking is where multi-functional machines tend to shine.

On the other hand, a keen home baker making sourdough, traybakes and big pies will likely keep relying on a full oven. A smaller chamber struggles with large loaves and wide tins, and uneven browning close to the heating elements can be a headache for anyone chasing consistent results.

As air fryers once did, this nine-mode machine is prompting people to rethink what they expect from their countertop. Whether it replaces the trusty air fryer or ends up stacked next to it in the cupboard will depend less on the spec sheet and more on how each household actually cooks once the advertising buzz has faded.