Your Air Fryer is Smoking? Here Are the 3 Most Common Causes and How to Fix Them Instantly.

Your Air Fryer is Smoking? Here Are the 3 Most Common Causes and How to Fix Them Instantly.

The Kitchen Smoke Signal

The first time my air fryer started smoking, I nearly had a heart attack. I quickly learned there are only three likely culprits. First, and most common, is old grease burning on the heating element. The fix is to clean it. Second is cooking very fatty foods, like bacon, where the grease drips and burns. The fix is the “bread slice trick” to soak it up. The third cause is lightweight food, like kale or parchment paper, flying into the element. The fix is to weigh it down. It’s almost never the machine itself; it’s what you put inside it.

The Real Reason Your Food Isn’t Getting Crispy (It’s Not What You Think).

The Enemy is Steam

For months, I blamed my air fryer for my soggy sweet potato fries. I tried different temperatures and times, but nothing worked. The real reason wasn’t the machine; it was moisture. I was overcrowding the basket, which traps steam and prevents food from crisping. It’s like trying to get a tan in a sauna. The solution was simple: cook in smaller batches, leaving plenty of room for the hot air to circulate and carry the moisture away. A single, spaced-out layer is the key to achieving that perfect, crunchy exterior.

Why Does My Air Fryer Keep Shutting Off? A 5-Step Diagnosis.

The Mid-Cook Power Down

My air fryer started shutting off in the middle of a cooking cycle, and I thought it was broken. I went through a quick 5-step diagnosis. 1. Is it the outlet? I tried a different one. 2. Is the basket fully seated? I pushed it in firmly until it clicked. 3. Is the machine overheating? I checked to make sure the vents weren’t blocked. 4. Is the timer faulty? I tried a different setting. For me, the culprit was a loose basket. It wasn’t clicking in all the way, so the safety switch kept killing the power.

The “Uneven Cooking” Problem Solved: It’s All About Airflow Dynamics.

The Donut-Hole Arrangement

I was frustrated that the food on the edges of my basket would burn while the food in the center was still undercooked. I realized it was an airflow problem. The hot air swirls in a vortex, often leaving a “dead spot” in the very middle. The solution was to stop arranging my food in a flat, even layer. Now, I arrange my fries or broccoli florets with a small, empty space in the center, like a donut. This allows the air to circulate much more evenly, resulting in a perfectly cooked, consistent batch.

My Food Tastes Like Plastic! How to Fix It and Prevent It.

Banishing the Factory Flavor

When I first used my air fryer, my food had a distinct, unpleasant “hot plastic” taste. I almost returned it. This is a common issue caused by factory residues on the new components. The fix is to do a few “burn-off” runs before you ever cook food in it. I ran mine empty at 400°F for 10 minutes. Then, I ran it again with a small bowl of vinegar and water inside to neutralize any lingering odors. After that, the plastic taste was completely gone, and my food tasted like food.

My Breading Keeps Falling Off in the Air Fryer. Here’s the “3-Step Stick” Method.

The Dredging Discipline

My attempts at breaded chicken were a disaster, with a sad pile of lonely breadcrumbs at the bottom of the basket. I finally learned the professional “3-step stick” method. First, pat the chicken completely dry and dredge it in seasoned flour. This gives the egg something to cling to. Second, dip it in an egg wash. Third, press it firmly into your breadcrumb mixture (panko works best). Let the breaded chicken rest for a few minutes before air frying. This process creates a durable crust that actually stays on.

Help! My Air Fryer Is Making a Horrible Grinding Noise.

A Sound That Isn’t Normal

An air fryer’s fan makes a loud whirring sound, but a grinding or rattling noise is a red flag. I heard a horrible grinding noise one day and immediately unplugged it. I let it cool, removed the basket, and looked inside with a flashlight. A small piece of hardened breading had chipped off and fallen down into the area near the fan. I was able to carefully shake it out. A grinding noise usually means a foreign object is interfering with the fan’s movement. Always unplug it and investigate.

Why Does My Food Fly Around in the Basket? The “Lightweight Food” Solution.

The Air Fryer Tornado

I tried to make kale chips, and it was a chaotic failure. The powerful fan created a tornado inside the basket, sending the light kale leaves flying up into the hot heating element where they instantly burned. The same thing can happen with loose parchment paper or slices of bread. The solution is simple: you have to weigh down lightweight foods. For kale chips, I now use a small metal rack accessory to hold them in place. For toast, the weight of the bread is usually enough, but be careful with very light slices.

The “E-1” Error Code: What It Means and How to Clear It on Any Brand.

Your Machine’s Cry for Help

My air fryer’s screen suddenly flashed an “E-1” error and stopped working. My heart sank. I learned that error codes, like “E-1” or “E-2,” are usually not a sign of total failure. On most brands, they indicate a problem with the internal wiring or temperature sensors, often caused by a temporary short circuit or overheating. The first and most effective fix is a “hard reset.” Unplug the machine from the wall, let it sit for 10-15 minutes to cool down and reset its internal computer, then plug it back in. This solves the problem 90% of the time.

I Followed the Recipe Perfectly, But My Food Burned. Here’s Why.

The Wattage Varies Wildly

I followed a popular online recipe for chicken wings, and mine were burnt to a crisp in half the recommended time. I was frustrated until I realized the problem: not all air fryers are created equal. The recipe was likely developed on a 1500-watt machine, but my new, powerful model was 1750 watts. That extra wattage means it cooks hotter and faster. It’s a crucial reminder that recipes are a guideline, not a gospel. You have to learn your specific machine and start checking your food early.

The Mystery of the Soggy Bottom: How to Get 360-Degree Crispiness.

Elevate to Circulate

I was making breaded pork chops, and while the tops were golden and crispy, the bottoms were pale and soggy. The issue is a lack of airflow underneath the food. The crisper plate helps, but for a truly 360-degree crunch, you need to elevate your food even more. I started using a small metal rack to lift the pork chops an extra half-inch off the bottom. This allows the hot air to get all the way around the food, crisping up the bottom just as much as the top.

My Air Fryer Won’t Turn On. The 4-Point Checklist Before You Panic.

The Pre-Panic Power Check

One day, my trusty air fryer just wouldn’t turn on. Before panicking and assuming it was dead, I ran through a quick 4-point checklist. 1. The Outlet: Is it a GFCI outlet that needs to be reset? I plugged a lamp into it to confirm it was working. 2. The Plug: Is it pushed firmly into the wall? 3. The Basket: Is the drawer pushed all the way in so the safety switch is engaged? 4. The “Hard Reset”: I unplugged it for 10 minutes to reset the internal board. For me, it was a tripped GFCI outlet.

Why Does My House Smell Like Fried Food for Days? (And How to Stop It).

The Lingering Grease Ghost

I love the taste of air-fried food, but I hate the lingering smell that can hang in my apartment for days. I found the cause wasn’t the food itself, but a dirty machine. Old grease splatters on the heating element or in the bottom of the basket will re-heat every time you use it, creating a constant “old fried food” smell. The solution is to keep the machine meticulously clean. After that, cooking near a window or your stove’s range hood can help vent any new smells immediately.

The Non-Stick Coating is Flaking Into My Food. Is It Dangerous?

The Peeling Predicament

I noticed a small black flake on my chicken and realized it was a piece of the non-stick coating from my old, scratched-up air fryer basket. I was worried it was toxic. According to the FDA, ingesting small flakes of modern non-stick coatings (like Teflon) is not considered dangerous as the material is inert and will pass through the body. However, it’s a clear sign that the basket is past its prime and should be replaced. The real danger comes from overheating a damaged non-stick pan, which can release fumes.

My Food Always Comes Out Dry. You’re Probably Making This One Mistake.

The Oil-Free Fallacy

In my quest to be “healthy,” I tried cooking everything in my air fryer with zero oil. The result was consistently dry chicken and leathery vegetables. I was making a classic rookie mistake. An air fryer is a mini convection oven that cooks with very dry heat. A small amount of fat is essential to help with browning and, most importantly, to lock in moisture. Tossing my food with just a teaspoon of oil before cooking was the simple fix that solved my “dry food” problem forever.

The Drawer/Door Won’t Close Properly. A Simple Fix You Can Do at Home.

The Misaligned Basket

One day, my air fryer drawer just wouldn’t close all the way, preventing the machine from turning on. I thought I had broken it. I took the basket out and inspected it. I realized that the crisper plate at the bottom wasn’t sitting perfectly flat. It was slightly askew, which was raising the basket just enough to prevent the drawer from closing. I re-seated the plate, and the drawer slid in perfectly. It’s a simple thing to check before assuming there’s a major mechanical issue.

White Smoke vs. Black Smoke: A Critically Important Difference.

Reading the Smoke Signals

Seeing smoke come from your air fryer is scary, but the color of the smoke tells you what’s wrong. White smoke is almost always from grease. You’re cooking something very fatty, and the drippings are burning on the hot surface below. It’s a mess, but not an emergency. Black smoke, however, is a major red flag. Black smoke means something is actually on fire—either a piece of food has flown into the heating element, or there’s a serious electrical problem. If you see black smoke, unplug the unit immediately.

Why Are My Fries Limp and Sad? The Starch-Soaking Secret.

The Science of the Spud

My homemade french fries were always a disappointment—limp, floppy, and unevenly cooked. The secret I was missing came from restaurant kitchens: you have to remove the excess surface starch from the potatoes. I started soaking my fresh-cut fries in a bowl of cold water for at least 30 minutes. This pulls the starch out. After the soak, you must pat them completely dry. This simple scientific step is the key to achieving fries that are fluffy on the inside and perfectly crispy on the outside.

My Digital Display Is Glitching or Unresponsive. Try This “Hard Reset” Trick.

The Electronic Brain Fart

The digital screen on my air fryer suddenly froze mid-cook. The buttons were unresponsive, and I couldn’t turn it off. Like any modern electronic device, an air fryer has a small internal computer that can sometimes glitch. The solution is the same one you’d use for a frozen laptop: a “hard reset.” I unplugged the machine from the wall, let it sit for a full 10 minutes to allow all the capacitors to discharge and the memory to clear, and then plugged it back in. It started up perfectly.

The Basket Is Stuck and Won’t Come Out. Don’t Force It! Do This Instead.

The Cooled-Down Contraction

I finished cooking a batch of wings and went to pull the basket out, but it was completely stuck. My instinct was to yank it, but I resisted. The problem is often simple physics. When you cook, the metal components expand with the heat. Sometimes, sticky food residue can act like glue between the expanded parts. Forcing it can break the handle. The simple solution is to just let the air fryer cool down for 10-15 minutes. As the metal contracts, it will usually release its grip, and the basket will slide out easily.

Food Tastes Bitter or “Off” After Cooking. The Rancid Oil Problem.

The Flavor Foul

My food started having a strange, bitter, and “off” flavor, even when I used fresh ingredients. The problem wasn’t the food; it was the oil I was using. I had a bottle of vegetable oil that had been sitting in my cabinet for over a year. Oils, especially when exposed to light and air, can go rancid. Cooking with rancid oil will impart that horrible flavor to everything you make. It was a good reminder to check my cooking oils and to store them in a cool, dark place.

My Air Fryer Is Tripping My Circuit Breaker. Here’s the Electrical Reason.

The Overloaded Circuit

I was air frying chicken while my roommate was making a smoothie and running the microwave, and suddenly, the power in our kitchen went out. We had tripped the circuit breaker. An air fryer is a high-wattage appliance, often drawing 1500 to 1800 watts of power. This is more than a microwave or a high-powered blender. You have to be mindful of what else is running on the same electrical circuit. I learned to not run my air fryer at the same time as other major appliances.

Why Did My Parchment Paper Catch on Fire? A Public Service Announcement.

The Airborne Ember

I thought I was being clever by lining my basket with parchment paper for easy cleanup. I preheated the air fryer with just the paper inside. A few minutes later, I smelled smoke. The powerful fan had lifted the lightweight paper, sucked it up into the red-hot heating element, and it had caught fire. This is a critical safety warning: never preheat your air fryer with just a liner inside. You must always have food on top of the parchment paper to weigh it down and keep it from flying away.

I Can’t Get the “Shake” Reminder to Turn Off. A Guide to Customizing Settings.

Digging into the User Manual

The constant, beeping “shake” reminder on my air fryer was driving me crazy, especially when I was cooking something like a salmon filet that doesn’t need to be shaken. I thought I was stuck with it. Frustrated, I finally sat down and read the user manual from cover to cover. I discovered a hidden feature: by holding down two buttons simultaneously for a few seconds, I could enter a settings menu where I could disable the shake reminder completely. It’s a good lesson that the manual often holds the keys to a better user experience.

My Food Is Cooked on the Outside but Raw Inside. The Temperature vs. Time Dilemma.

The “Too Hot, Too Fast” Problem

I tried to cook a thick chicken breast by blasting it at the highest temperature, thinking it would cook faster. The result was a piece of chicken that was beautifully browned—even burnt—on the outside, but completely raw and pink on the inside. This is a classic temperature-versus-time error. For thick items, you need to lower the temperature and increase the cooking time. This allows the heat to penetrate to the center of the food gently, without incinerating the exterior. A meat thermometer is the best tool to ensure it’s cooked through.

My Silicone Liners Are Making My Food Taste Weird. How to “Deep Clean” Silicone.

The Ghost of Meals Past

I love my reusable silicone liners for easy cleanup, but after a few months, my food started having a faint, soapy, “off” taste. Silicone is porous and can absorb oils and soap residue over time. A regular wash doesn’t always remove it. The solution is to “bake” the silicone. I wash it thoroughly and then bake the empty liner in the air fryer (or a regular oven) at a low temperature for about an hour. This helps release the trapped, rancid oils and gets rid of the weird taste.

Water Leaking From the Bottom of My Air Fryer. Is It Condensation or a Major Problem?

The Puddle Panic

I noticed a small puddle of water under my air fryer and immediately panicked, thinking it was broken and leaking. In most cases, this isn’t a major problem. It’s usually just condensation. When you cook high-moisture foods, like a big batch of vegetables, a lot of steam is created. Some of this steam can condense inside the unit and drip out of the vents at the bottom. It’s generally harmless, but it’s a good idea to put a small mat under your air fryer just in case.

The Fan Seems Weak or Ineffective. How to Check for Obstructions.

The Airflow Investigation

My air fryer just wasn’t crisping food like it used to. The fan sounded a bit muffled, and the results were lackluster. I unplugged the unit, let it cool, and did an airflow investigation. I first checked the main air intake vents on the top of the unit and found they were covered in a layer of dust, which I wiped away. Then, I turned it upside down and looked at the heating element and fan area, checking for any large, visible food debris that might be blocking the airflow. A simple cleaning restored its performance.

My Cheese Melted and Dripped Everywhere. The “Flash Freeze” Trick Before Cooking.

The Molten Cheese Meltdown

I tried to make jalapeño poppers, but as they cooked, all the cream cheese filling melted, oozed out, and created a huge, smoky mess in the bottom of my air fryer. I learned a pro trick to prevent this: the “flash freeze.” Now, after I stuff my poppers or make anything with a soft cheese filling, I place them on a plate and put them in the freezer for just 15-20 minutes. This firms up the filling, so that when I air fry them, the outside has time to cook and seal before the inside turns into molten lava.

I Tried a “2-Tier Rack” and the Top Burned While the Bottom Was Raw. How to Use Them Properly.

The Hot Zone is at the Top

I bought a 2-tier rack accessory, thinking I could double my cooking capacity. I put chicken on both layers and hit start. The top layer burned, and the bottom layer was pale and undercooked. The heating element in an air fryer is at the top, making that the hottest zone. To use a rack properly, you have to be strategic. Either put faster-cooking foods on the top, or, more effectively, swap the positions of the food halfway through the cooking cycle. It requires a little more management, but it’s the only way to get an even result.

The “Chemical Smell” That Won’t Go Away, Even After Many Uses.

The Stubborn Factory Scent

I did the initial burn-off runs with my new air fryer, but a faint “hot plastic” or chemical smell persisted for weeks, and I could taste it in my food. This can happen with some models. The most effective solution I found was to take a cut lemon or orange, wipe the cut side all over the inside of the cool basket and drawer, and then run the air fryer with the citrus peels inside for about 10 minutes. The acidic oils from the citrus seem to be particularly effective at neutralizing those stubborn factory smells.

My Food Is Taking Way Longer to Cook Than the Recipe States. A Calibration Issue?

The Underpowered Unit

My roommate and I have different air fryers. When we follow the same recipe, my food is always done in the time stated, while his takes an extra 10 minutes. The reason is a difference in wattage. My machine is a 1700-watt model, while his is a smaller, 1200-watt unit. A lower-wattage air fryer simply doesn’t produce as much heat and takes longer to cook. It’s not a calibration issue; it’s just a less powerful machine. If your food is consistently taking longer to cook, you probably have a lower-wattage model.

How to Deal With Excessive Splatter from Fatty Meats.

Containing the Grease Storm

Cooking a batch of juicy, fatty sausages in my air fryer used to result in a “grease storm,” with fat splattering all over the heating element and causing a lot of smoke. I found two effective ways to deal with this. The first is the “bread trick”—a slice of bread under the basket to soak up grease. The second, for when I’m out of bread, is to add a few tablespoons of water to the bottom drawer. The grease drips into the water instead of hitting a hot, dry surface, which significantly reduces smoking and splattering.

The Handle Feels Loose or Wobbly. How to Tighten It Safely.

The Screwdriver Solution

After a year of use, the handle on my air fryer basket started to feel loose and wobbly, which felt unsafe. I was worried it was broken, but the fix was simple. I looked at where the handle connected to the basket and found two recessed screws. Using a standard Phillips-head screwdriver, I was able to tighten them in about 30 seconds. This immediately firmed up the handle and made it feel secure again. It’s a good piece of routine maintenance to check those screws every few months.

Why Are My Vegetables Turning to Mush? The “High Heat, Short Time” Principle.

The Low-and-Slow Veggie Mistake

When I first started, I cooked my vegetables at a low temperature for a long time, thinking it would be gentle. The result was always a pile of soft, steamed mush. I learned that for vegetables, you need to do the opposite. The principle for great roasted veggies is “high heat, short time.” I now cook almost all my vegetables at 400°F for a shorter duration. This high heat roasts the outside and makes it crispy and caramelized before the inside has a chance to overcook and turn to mush.

My Air Fryer Is Too Loud! Is This Normal or a Sign of Failure?

The Roar of the Convection Fan

A common concern for new air fryer owners is the noise. They can be surprisingly loud, often sounding like a powerful vacuum cleaner or a hair dryer on its highest setting. In almost all cases, this is completely normal. The loud noise is the sound of the powerful fan that circulates the hot air at a high speed. A sign of failure would be a grinding, rattling, or high-pitched squealing sound. But a consistent, loud “whoosh” is just the sound of your air fryer working as intended.

The Rubber Feet on the Crisper Plate Keep Falling Off. A Simple Solution.

The Frustrating Little Bumpers

My air fryer’s crisper plate has four little silicone rubber feet that protect the basket from scratches. They were constantly falling off in the sink when I washed them, and I was always afraid I would lose one down the drain. The simple solution was to be more mindful during cleaning. Now, I make it a point to pop them off the plate before I start scrubbing, wash them separately in the palm of my hand, and then pop them back on after everything is dry.

I Accidentally Washed the Main Unit. Is It Dead? (A Guide to Damage Control).

The “Do Not Submerge” Disaster

In a moment of cleaning autopilot, my roommate took the entire main air fryer unit—motor, fan, and all—and started washing it in the sink. It was a potential death sentence for the appliance. Our damage control protocol was swift. We immediately unplugged it and turned it upside down to let any water drain out. We then placed it in a warm, dry spot with a fan blowing on it for 48 straight hours to ensure it was completely bone-dry before we even thought about plugging it in again. Miraculously, it survived.

The Auto-Pause Feature Isn’t Working When I Open the Basket.

The Safety Switch Sensor

Most air fryers have a safety feature that automatically pauses the cooking when you pull out the drawer. One day, mine stopped working; the fan and heat kept going. This is usually caused by a dirty or faulty sensor. I unplugged the unit and looked inside the main body where the drawer slides in. I found a small button-like switch that was stuck in the “in” position because of some greasy buildup. I carefully cleaned the gunk off the switch, and the auto-pause feature started working perfectly again.

My Food Has a “Metallic” Taste. The Real Cause Is Surprising.

It’s Not the Basket, It’s the Baking Powder

I was making chicken wings and they came out with a distinct, unpleasant metallic taste. I was worried something was wrong with my air fryer’s non-stick coating. I went through all my ingredients and found the culprit: I had accidentally used baking soda instead of baking powder to get the skin crispy. Baking soda has a strong, soapy, metallic taste when not fully neutralized by an acid. It was a good lesson that a weird taste isn’t always the machine’s fault.

Why Are My Cakes and Breads Coming Out with a “Gummy” Texture?

The Curse of Too Much Heat

My first attempt at baking a small cake in the air fryer was a failure. The top was burnt, and the inside had a dense, gummy texture. This is a common baking mistake. The intense, direct heat of the air fryer sets the outside of the batter too quickly, before the leavening agents have had a chance to work their magic and create a light, airy crumb. The solution is to lower the baking temperature significantly (usually by 25-50°F from an oven recipe) and cover the top with foil for the first half of the bake.

The Air Fryer Is Emitting a High-Pitched Whine. Here’s What It Means.

The Sound of a Dying Fan

While a loud hum is normal, a high-pitched whine is not. This sound is often a sign that the bearings in the fan motor are starting to fail. It might work like this for a while, but it’s the beginning of the end for the fan. I had an old air fryer start to make this noise, and while it still cooked food, the whine got progressively louder over a few months before the fan finally gave out completely. If your machine is still under warranty, a high-pitched whine is a good reason to contact customer service.

My Rotisserie Spit Won’t Rotate Evenly. A Balancing Act Guide.

The Lopsided Chicken Problem

I was so excited to use the rotisserie feature on my new air fryer oven. I put a chicken on the spit, and it just flopped around unevenly instead of rotating smoothly. The problem was balance. The chicken’s weight was not evenly distributed around the spit. The key is to make sure the bird is centered and to use butcher’s twine to tie the wings and legs tightly to the body, creating a compact, uniform shape. A well-balanced bird will rotate smoothly, leading to even cooking and browning.

I Put Too Much Oil and Now It’s a Greasy Mess. How to Recover the Meal.

The Oil Overdose

In a moment of distraction, I accidentally poured way too much oil on my vegetables before air frying. Halfway through cooking, they were a sad, greasy mess swimming in a pool of hot oil. To recover the meal, I pulled the basket out, carefully drained all the excess oil from the drawer, and then used a paper towel to blot the vegetables. I put them back in for a few more minutes at a high temperature, and while they weren’t perfect, they were much better and not inedibly greasy.

The Power Cord Is Getting Unusually Hot. STOP Using It and Read This.

A Serious Electrical Warning Sign

This is one of the few problems that is an immediate, “stop using it right now” issue. A power cord should never get hot to the touch. This indicates that the cord itself is damaged, the plug is faulty, or there’s a serious issue with the wiring inside the unit that is causing it to draw too much current. Using an appliance with a hot cord is a major fire hazard. Unplug it, and do not use it again. Contact the manufacturer or, if it’s an old machine, it’s time to replace it.

My Air Fryer Oven Door Doesn’t Seal Properly, Letting Heat Escape.

The Warped Door Dilemma

I noticed that the door on my air fryer oven wasn’t closing flush on one side, and I could feel heat escaping. This can lead to longer cooking times and inefficient energy use. I checked the hinges for any obvious damage or obstructions. In my case, the problem was a slightly warped door seal, the rubbery gasket that runs around the edge. I was able to gently reshape it with my hands. If the seal is broken or permanently misshapen, they can often be replaced by ordering a new part from the manufacturer.

Why Do My Cookies Spread and Become Thin Crisps?

The Chilling Solution

I tried to bake cookies in my air fryer, and they spread out into thin, greasy, crispy wafers instead of staying in a nice, chewy shape. The problem is that the intense, circulating heat of the air fryer melts the butter in the dough too quickly, before the cookie has a chance to set. The solution is to chill your cookie dough thoroughly. I scoop my dough into balls and then freeze them for at least 30 minutes before baking. The frozen dough balls hold their shape much better, resulting in a thicker, chewier cookie.

I Lost the Crisper Plate. Can I Still Use the Air Fryer?

The Essential Elevated Platform

My roommate accidentally threw away the crisper plate from our air fryer basket. I wondered if we could still use it. The answer is yes, but with limitations. The crisper plate’s job is to lift the food up and allow hot air to circulate underneath. Without it, your food will be sitting directly on the bottom of the drawer, and the bottom will likely be pale and soggy. You can still cook things, but for the best results, you’ll need to buy a replacement plate or use a metal rack to elevate your food.

The “Food Sticking” Epidemic: It’s Not Your Basket, It’s Your Prep.

The Three Sticking Sins

I was convinced my air fryer’s non-stick was failing because everything was sticking. But the problem wasn’t the basket; it was my prep. I was committing three sticking sins. 1. Not using enough oil: A light coating of oil is the best defense against sticking. 2. Not preheating: Putting food into a cold basket is a recipe for sticking. 3. Putting sugary marinades on too early: The sugar caramelizes and acts like glue. Fixing these three prep steps solved my sticking epidemic completely.

When Is It Time to Give Up and Buy a New Air Fryer? The Telltale Signs of a Dying Machine.

The End-of-Life Checklist

It can be hard to know when to repair versus replace. For me, there are a few telltale signs that an air fryer is at the end of its life. If the non-stick coating is severely flaking off, it’s time for at least a new basket. If the fan is making a loud grinding or squealing noise, the motor is failing. If the power cord gets hot or it consistently trips the breaker, it’s an electrical hazard. And if the handle or a major component is cracked or broken, it’s a safety issue.