I know this is a really old post - but I have to say - WOW! How insulting! I have replaced my oven with an air fryer and I didn't do it because of an "infomercial". In fact I've not been able to watch over the air TV for decades now (I stream only). So I haven't seen an infomercial of any sort for about 30 years or more. Can I bake a wedding cake in my air fryer? A pie? Cookies? NO. And I don't care. I'm a type 2 diabetic. I don't do baking any more. That's sort of the point for those of us who are older and on our own. We don't cook for crowds any more. More often than not we don't even cook for ourselves. Because our appetites are smaller, and our energy no longer flows from a seemingly endless font. AND, our memories? Not the best. With the air fryer, it shuts off by itself whether I remember I've got something cooking or not. I make chops, burgers, wings, and various low carb fries in mine on a daily basis. My breakfast is 4 maple flavored sausage links - done to perfection without any attention from me in less than 15 mins (I like it REALLY CRISPY as in nearly burnt). Pork chop took half an hour - THICK pork chop, I didn't even have to turn it. Set it at about 350F and forgot about it. I didn't set anything on fire and the chop was done to perfection without me having to do ANYTHING. Next time I'll turn it all the way up to 400F and go for 20 mins. I have the smaller Phillips and it admittedly doesn't cook all that much at once, but then I don't need it to. If I want a couple of egg rolls, it takes 10 mins in the air fryer and a fraction of the energy required to heat up that whole oven space. And before I had the air fryer, I would more often than not just skip eating altogether rather than wait for the big oven to heat up and then end up with 2 slightly soggy egg rolls anyway. The air fryer is handier, quicker, and egg rolls come out of it SUPER DUPER crispy, not soggy with hard spots like from the microwave. The air fryer is better even than the big oven. And there is the Gowise 12.7 qt air fryer "oven" that gives you a lot more surface area. I'm about to move but after I am all moved, I'm getting one because I would like to be able to do air fryer fries along with my air fryer burgers/chops/whatever for a whole meal and you can't do that in the typical Phillips-type air fryer (not simultaneously anyway). At least not without a lot of intervention (as in having to shake or stir stuff to distribute it and expose more of the surface to the hot air). The Gowise is like a teensy little oven with 3 teensy little shelves so you can just lay out a single layer on each shelf and still have plenty of air circulation. Should do for my purposes. As soon as I get settled, I'll be giving it a try anyway. The Actifry, btw, is not a typical air fryer. I'm not sure it qualifies at all really. One of its drawbacks is that it goes only to a maximum temp of 338F - IF the temperature control is working properly, which they usually don't in cheap devices of this sort. Hence things don't come out of it nearly as crispy as actual air fryers that heat up to a more reasonable maximum temperature. The Phillips I have, for instance, maxes out at 400F, and the Gowise mentioned above tops out at 430F. Oh, and btw - homes and apartments in the US are NOT required to have ovens, stoves, and/or refrigerators. I have rented many many times place that had nothing in the kitchen but a sink. It is perfectly legal nearly everywhere (if not everywhere). My kitchen, set up for safety and not because I don't have a stove, consists of an induction hob (no open flame, autoshutoff, on a timer), the air fryer (turns off with the timer), and an0 Instant Pot Ultra 6qt - I'd have gone for the 8qt but they didn't have it in the Ultra model at the time. I use these three all the time. There are 2 other devices useful for a safe kitchen/range-less kitchen that I have but no longer use much since I turned up diabetic. First is a Zojirushi breadmaker and second is a Zojirushi micom rice cooker that I love but also barely use because rice is a thing Type 2 diabetics should not be eating. BUT IF I COULD still eat bread and rice, those devices would provide it for me. The IPs actually do rice pretty well but I had the Zo rice cooker already before I bought the IP. In fact I turned up diabetic less than a month after I got the rice cooker (which is the best rice cooker I have ever owned in 40 years). I don't need a conventional oven, at all. Most people actually don't. You can cook nearly everything with just 2 countertop appliances, an induction hob and a good air fryer. You can expand your capabilities a lot with an Instant Pot. Some people DO bake cookies and small pies and cakes in air fryers but if that doesn't work for you, get a good breadmaker and you can make all sorts of cobblers, cakes, and bread without an oven and without a mixer even. And a good rice cooker is still useful if you eat a lot of rice so you don't have to tie up an IP making rice.

This past thread might help: http://ths.gardenweb.com/discussions/3854444/air-fryers-any-thoughts?n=17 For reducing your fat intake, however, you might look for alternative things you'd like to eat that are cooked by a different method, however. You can make crisped up vegetables and potatoes by tossing in a little good oil and seasoning/herbs/spices and laying them out on a baking sheet and putting them in any good oven at 375-425° F, depending on the oven and type/thickness/density, for 40-75 minutes, depending on all the previous. If you like battered or breaded fried meats, when they're well prepared, they actually steam in their own moisture, which is held in by the coating. You can get a fairly similar result if you spray the outside with oil and put in the oven, but you can also get rid of the coating by using moist cooking methods such as steaming and braising. Good luck.

Hi, I am a chef and cook a lot. I have a brand new Miele range, a whynter steam countertop oven in my pantry (which is fantastic, espcially for steaming) and I purchasee the sharp convection/air fry microwave drawer. The time it takes to reheat something is double what my last microwave was. I heated a bowl of soup and it took 8 minutes. I used the covection bake mode to cook 4 baked potatoes and after one hour,,,it still didn't cook them through. I had to use my miele range to finish them. I was so excited to purchase this microwave and now I'm dissapointed. I will call a tech next week to see if there is something wrong. It was a lot of money and the "cut out" in the cabinets are much larger than a standard microwave, so I feel kind of stuck now with this appliance. Huge Upset! Also,,,,as I am reading comment I saw the post about not toasting as it should. I agree. One side gets toasted and you have to flip it over! Its not even and it's a pain in the $%^#$$%

One problem, aside from venting, is building a custom space for an appliance with a short life span. As these appliances evolve in size, design, and features, they could quickly become outdated and the replacements might not fit the existing space you created just for the first one. In 17 years in our previous house, we had three different microwaves due to power interruptions. Trying to find a perfectly sized unit to fit in the custom space required my woodworker husband to alter the space.