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.

These kinds of appliances have finite life spans, using a built-in is asking for a problem down the road when you can't get something the exact size and shape. I'd build a shelf that will hold a standalone unit with some wiggle room to avoid a crisis later.

ALL French fries are double fried. I made from scratch frequently awhile ago. Peel, cut, soak in water, drain and air dry. Fry in oil until semicooked, cool, then fry agiain until crisp. They are great, but no one but me appreciated them . Frozen fries that are at the first precooked stage is what I use now. I cook a serving of French fries for my husband every Thursday in the oven. Would everyone please tell me the brand and size of the air fryer they like. I will not be cooking raw meat, that I do that on the grill or in the Crock Pot. Cooking only for one or two. French fries, egg rolls, reheating. I have a very space challenged kitchen. It was designed in the 50's or 60's for a family that only heated TV dinners, made peanut butter sandwiches, or cereal. I guess that you were to eat out for most meals. The kitchen is 9ftx9ft. and the "dining" room is the same size. I will have to find a space to store. I do have a toaster oven theat is fine for toast, bagels, or reheating pizza. It does not do French fries well. My old one did, but it died.

I was the same way (didn’t want another appliance), but I’ve used a few brands over time (including a Philips model), and honestly, they all shine when it comes to quick, crispy cooking. Some of my favourite things to make: Salmon — absolutely yes. Brush with a little oil, season, and air fry at about 400°F/200°C for 8–10 minutes. Stays juicy and gets slightly crisp on the edges. Veggies — broccoli, Brussels sprouts, carrots, green beans. Toss with a tiny bit of oil + seasoning. Air fryers (including my old Philips) caramelise veggies way better than a standard oven. Frozen snacks — fries, dumplings, nuggets, fish sticks. No need for extra oil and they come out properly crisp. Chicken thighs — bone-in or boneless both turn out great. Crispy skin, tender inside. Toasted sandwiches — melts cheese without soggy bread. Leftovers — pizza, roasted potatoes, wings… the air fryer basically “revives” them.