Goodbye air fryer: this new all-in-one kitchen gadget goes far beyond frying, combining nine cooking methods in a single device

The air fryer still sits on the worktop, purring away like a miniature jet engine-once the darling of TikTok dinners and “healthier chips”. But beside it, another appliance has started to upstage it without making a fuss. One drawer. One lid. A bright digital display that feels closer to a smartphone than a traditional oven. You can tap bake, then steam, then air fry without shifting a single tray. In minutes, the aromas swing from crunchy chicken to pillowy brioche. You’re no longer simply warming up last night’s meal-you’re effectively running a tiny kitchen from a 40 cm stainless-steel box.

Somewhere between a pressure cooker, a grill and a compact smart oven, this all‑in‑one device is quietly changing what “home cooking” looks like.

From single-use fryer to a nine‑in‑one kitchen command centre

Not long ago, the air fryer felt like a genuine breakthrough. Tip in frozen chips, add a light mist of oil, press a button, and suddenly midweek dinners felt effortless. Then the trend went mainstream: every household seemed to have one, every manufacturer released a model, and the recipes began to blur into the same loop-nuggets, chips, crisped cauliflower. Eventually, the novelty wore thin.

Now the next machine arrives with a different attitude: “Frying? That’s only the beginning.” A nine‑in‑one unit can bake, roast, grill, steam, slow-cook, dehydrate, reheat, air fry and even proof dough, all inside one compact appliance. It doesn’t just want a spot on your counter-it wants centre stage.

Imagine a Wednesday evening: you’re exhausted, your head says “takeaway”, and your bank balance says “absolutely not”. You drop chicken thighs into the pot with seasoning, select pressure cook, and let it run. About 15 minutes later, you switch to air crisp to finish with a blast of dry heat. Meanwhile, vegetables steam on the upper rack, taking on flavour rather than extra oil. One pot. Two textures. No juggling.

The next morning, it’s the same machine again. You choose yoghurt or a low and slow setting, leave milk with starter overnight, and wake up to homemade yoghurt-made in the very bowl you might later use for a one‑pot pasta. That’s the moment it stops feeling like a gimmick and starts feeling like a new way to run the kitchen. Your hob becomes the back-up, not the default.

Underneath it all is a quiet consolidation. For years, we were sold one appliance per worry: a pressure cooker to save time, a slow cooker to reduce effort, an air fryer to cut calories, a bread maker to avoid the bakery. The nine‑in‑one movement flips that idea. One machine, one plug, and multiple cooking approaches layered together via software and sensors.

The key shift is less “can it fry?” and more “can it adapt?” You still get presets, but you also get sequencing: sauté then slow‑cook, steam then grill, bake then air‑crisp. It feels less like a novelty item and more like a small chef hiding behind a touchscreen. Realistically, most people won’t use every mode daily-but simply knowing you could, using one lid and one bowl, changes how you think about cooking at home.

A practical bonus that often gets overlooked: for everyday portions, these machines can be more energy‑efficient than heating a full-sized oven. Because the cavity is smaller and heats up quickly, you’re often cooking dinner without warming the whole kitchen-particularly useful in summer or in smaller flats.

It’s also worth thinking about where it will live. A nine‑in‑one can vent steam and hot air, so leaving space around it (and checking it fits under overhead cupboards) can make the difference between a tool you love using and one you dread pulling out.

How to actually live with a nine‑in‑one multi‑cooker (without losing your mind)

The easiest way to avoid feeling swamped is to begin with only two or three modes. Think of it as a smart oven‑plus, not a spacecraft. Choose one thing you already cook most weeks-roast chicken, a vegetable traybake, frozen fish-and make that your first “transfer” into the device. Use roast the first time, then repeat the same recipe the following week using steam + roast or steam + air fry.

You’ll start spotting the small wins: a juicier middle, quicker browning, less dryness around the edges. That’s the real advantage. You aren’t being funnelled into “appliance recipes”. You’re improving what you already do, one button at a time, until the machine feels like the normal route rather than a special‑occasion gadget.

More to read

The quickest way to sabotage your experience is trying every function in the first three days. That’s how you end up irritated, surrounded by accessories that never see daylight again. Begin with the problems you actually want solved: salmon that overcooks, leftovers that turn soggy, rice that always sticks. Use reheat for pizza and chips instead of the microwave. Swap your usual pan-fried chicken for air‑crisp with a quick spray of oil.

And yes-the cleaning concern is legitimate. A deep cooking pot can feel like a chore. Rinse it while it’s still warm, wash with a soft sponge, and don’t feel guilty about using parchment when you’re working with sticky marinades. Everyone knows that moment: the sink is already full, and the “all‑in‑one” pot looks like one bowl too many. That’s where routine decides whether this appliance becomes indispensable or ends up in a charity shop.

“The day I stopped thinking ‘new gadget’ and started thinking ‘this is just my oven now,’ was the day my kitchen finally calmed down,” says Clara, a 34‑year‑old nurse who swapped four appliances for a single nine‑in‑one.

She replaced a toaster oven, a rice cooker, a slow cooker and an air fryer with one stainless-steel cube on a narrow shelf. Her rule is simple: if a meal doesn’t require a large baking tray, she tries the multi‑cooker first. That kind of personal system matters more than memorising every mode.

To make it even simpler, many people end up sticking a short, no‑nonsense cheat sheet on the fridge:

• Frozen chips or nuggets → air fry on high heat, shake once halfway through
  
• Dry chicken or pork → use steam + grill to keep the inside juicy
  
• Summer vegetables → roast with a splash of water using convection + low fan
  
• Batch cooking → pressure cook grains, then air‑crisp the top for texture
  
• Bread and pizza → proof on low, then switch straight to bake in the same bowl
  

One appliance, a handful of house rules-that’s typically enough.

The quiet revolution on our worktops

Something understated is happening in home kitchens. For a long time, the air fryer stood for quick comfort food with a little less guilt. The newer nine‑in‑one wave points to a different desire: doing more with less-less space, less energy, and less mental effort. One plug, one footprint, several solutions. It won’t suit everyone (nothing does), but for small flats, shared houses, van life, or anyone tired of managing multiple pans, it genuinely changes the daily maths.

The most interesting part may not be the technology at all, but how quickly people adjust. One week you’re sceptical, sighing at yet another “miracle appliance”. A month later, you’re batch-cooking chickpeas, crisping them in the same bowl, and messaging friends pictures of a golden lasagne with: “Yes, it really did come out of that thing.” The old air fryer doesn’t disappear overnight-it simply stops being the hero. Frying becomes one feature in a bigger kitchen story.

Key point	Detail	Value for the reader
9 cooking methods in 1	Replaces an air fryer, slow cooker, steamer, mini oven and more	Clears worktop space and cuts down on appliance clutter
Stackable or multi‑level cooking	Cook protein and sides at the same time in one device	Saves time on weeknights and makes meal prep simpler
Smart sequencing modes	Combine pressure + crisp, steam + grill, proof + bake	Restaurant‑style textures with minimal effort

FAQ

• Is a nine‑in‑one really better than a simple air fryer?
  For straightforward chips and nuggets, the experience is similar. A nine‑in‑one comes into its own when you want more: roasts, stews, bread, rice, yoghurt, crisp‑topped bakes, and multi‑stage recipes in a single pot.

• Does food actually taste as good as in the oven?
  In many cases, yes-and for smaller portions it can be even better. The enclosed space plus steam‑and‑heat options help food stay moist while still achieving browning and crisp edges.

• Will it replace my oven completely?
  Not in every situation. Full trays of biscuits, large family pizzas, or a Christmas turkey still suit a full-sized oven. For everyday meals for 1–4 people, an all‑in‑one often becomes the go‑to.

• Is it complicated to learn all the functions?
  The display can look daunting at first, but most people rely on three or four modes repeatedly. Many start with air fry, roast and reheat, then gradually add steam, slow cook or pressure cook.

• What should I look for before buying one?
  Check capacity in litres (sometimes listed in US quarts), how easy it is to clean, noise levels, clear mode labelling, and whether it fits beneath your kitchen cupboards. It’s also wise to read reviews on reliability and the availability of spare parts.