I have the La Sur that I believe was made for Costco. I love it! It replaced my air fryer & toaster oven when I down sized from my house with a giant kitchen to this home just for me. It has a rotisserie can do a whole chicken, a round basket for the rotisserie for fries etc. It will do kabobs also. It is very easy to keep clean & sits nicely in the corner of my counter. It also has 2 shelves for air frying.

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 don't use the oven much in summer. I switch to stove top for most things, if it's too hot to grill outside. For example, for chicken breast, I sprinkle with a pinch of baking soda and rub it all over, to encourage browning. Preheat pan, brown in a bit of olive oil, add a few tablespoons of water, cover and cook until done. The water mostly evaporates and I add a few tablespoons more if needed. Before cooking I make a deep cut into the thickest part and spread it a bit, so it's about the same thickness as the thinner part. I do that no matter how I cook it. Cooks much faster. Much cooler than putting on the oven. I share your non-stick concerns, and don't want another appliance.