Expert consulted: 
We’ve been testing air fryers in the Good Housekeeping Institute Kitchen & Cooking Lab since 2017. That’s more than 70 models, hundreds of chicken wings, dozens of pounds of frozen fries, and many, many grilled cheese sandwiches. When we’re not running our standardized tests on these popular appliances, we’re using them in the Lab and at home to reheat leftovers and cook dinner.
We know it can be hard to commit to a new kitchen appliance, but after nearly a decade of testing, we know how to spot a well-designed air fryer that does its job. Here’s an inside look at how we test air fryers to find models that are easy to operate, cook food evenly, and deliver the crisp results air fryer users want.
How we test air fryers in the Kitchen Lab
Market research
Before we get our hands on any products, we conduct extensive market research to understand the latest air fryer innovations and designs. We attend trade shows and industry events and maintain contact with brand representatives to stay in the loop about new releases. This way, we’re able to evaluate the models that you see in stores and online.
Specs
When new products come onto our radar, we take note of their functional specifications, such as cooking capacity, type of controls, smart functionality, design, and any standout features that differentiate them from the competition, such as a glass basket.
Ease of use tests
Even if an air fryer makes the most beautiful pile of fries, we won’t recommend it if it’s confusing to operate. Before cooking anything, we assess each air fryer’s ease of use.
We peruse the owner’s manual to see how helpful it is and whether it includes suggested cooking times or recipes. We consider how intuitive and readable the control panel is, how wide the machine's temperature range is, and, when applicable, whether the basket slides out easily. Machines with removable and/or dishwasher-safe parts also score higher.
Performance tests
We run the same set of tests to assess each model’s performance:
✔️ Frozen french fries: We make a batch of frozen fries using a standardized cooking temperature and time to assess how evenly they cook, whether they’re done in a reasonable amount of time, and whether they’re crisp with a fluffy center or sad and soggy. This shows us how well the air fryer distributes air and heat during cooking.
✔️ Chicken wings: Then, we air-fry a batch of chicken winglets and drumettes. We’re looking for evenly golden-brown wings that are juicy and cooked through within about 20 minutes. If there are burned spots or the wings come out pale and flabby, we know the airflow wasn’t even, or the temperature was too hot or too cool.
✔️ Mozzarella sticks: Next, we cook frozen mozzarella sticks. Again, we assess for even color and cook time. We also see whether any (or all) of the sticks burst open during cooking, which is a sign that the basket got too hot. Then we take a bite to see whether the cheese is gooey and ready for a photo-worthy cheese pull, or remains rubbery and stick-shaped.
✔️ Grilled cheese: Finally, we make a simple grilled cheese and cook it for a few minutes on the air-fry setting. When we flip the sandwich, we check to see that it’s still intact. Sometimes, the overhead fan is so powerful that it knocks the top slice of bread clean off the sandwich. We’re looking for even color on the white bread and a melty center.
How long-term and consumer testing contribute to our findings
After running our Lab tests, we distribute certain air fryers to GH staffers for at-home testing. We periodically check in with home testers and collect survey feedback to see how well the machines hold up in the real world. This gives us detailed insight into how consumers use air fryers, the pain points they encounter, and how the machines perform over time.
We also distribute samples to members of the Good Housekeeping product tester database. These testers complete surveys about how they use the machines and what they think of the design, ease of use, and performance. All of this long-term and at-home data helps us make product recommendations.
How we make our recommendations
Once we’ve collected quantitative data from our Lab tests and qualitative feedback from our own use and consumer testers, we compare the results side by side. We recommend models that perform well, are easy to use, and hold up over time, updating our picks as new air fryers come through the Lab.
Meet the Experts
Nicole Papantoniou is the senior director of Kitchen & Cooking at GH, where she oversees all product testing in the Lab. She’s been testing air fryers since before they hit the U.S. market and actually helped develop one of the most popular air fryer toaster ovens. She uses an air fryer almost every day.
Lizzy Briskin is a contributing analyst in the GH Kitchen Lab, where she’s tested everything from toaster ovens to hand blenders. She conducted the most recent round of air fryer testing in the Lab and loves using her air fryer in unexpected ways (have you tried air-fried grapes yet?).
Nicole (she/her) is the senior director of the Good Housekeeping Institute Kitchen & Cooking Lab. She oversees all content and testing related to kitchen products, food, and recipes. She has worked at GH since 2019, and is a trained cook, published recipe developer, and seasoned product tester with nearly 15 years of experience. She has worked in test kitchens for national magazines and kitchen appliances brands, where she also helped develop products for the home cook. She earned a degree in journalism from SUNY New Paltz, graduated with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, and studied culinary nutrition at the Natural Gourmet Institute (both now part of the Institute of Culinary Education in New York City.)
