The Kitchen Bench
Air Fryers Problems and Fixes in 2027
The most common air fryers problems, why they happen, and the fix to try first — plus how to tell when repair is worth it and when replacement is smarter.
By The Kitchen Bench Research Team · Updated for 2027 · Independent · Reader-supported · No paid placements
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Common problems and fixes
Food comes out soggy, not crisp
Spread food in a single layer with space between pieces, preheat fully, and pat wet surfaces dry. Oil spray helps browning but cannot fix an overloaded basket.
Smoke during cooking
Grease pooling under fatty food is the usual cause. Empty the drawer between fatty batches and wipe drips before they bake on.
Uneven browning
Shake the basket halfway through and rotate trays in oven-style models. Food at the edges browns faster than food in the centre.
Lingering smells
Wash the basket and drawer after strong-smelling food, and wipe the interior once cool. Odours baked onto the element are much harder to remove.
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The winner is insideRepair or replace?
Repair when the problem is a single worn part, a cleaning issue or a settings mistake — most air fryers problems are. Replace when the core structure, coating or motor is failing, when spare parts are unavailable, or when repair costs approach the price of a new unit. Safety faults — damaged cords, cracked housings, electrical smells — always mean stop using the item and replace it.
Frequently asked questions
Is an air fryer healthier than deep frying?
It uses far less oil, so the finished food is usually lower in fat. It does not make breaded or processed food healthy on its own.
Can it replace an oven?
For small batches and weeknight cooking, yes. For large roasts, multiple trays or baking, a full oven still wins.
Do I need oil at all?
A light spray improves browning and texture, especially on potatoes and breaded food, but many foods cook well without it.