I Reheated a Day-Old Slice of Pizza in the Air Fryer and It Was Better Than Fresh.
The Pizzeria Resurrection
I used to think leftover pizza was destined to be a soggy, sad affair from the microwave. Then I tried the air fryer. I took a cold, stiff slice of pepperoni pizza from the fridge and put it in the air fryer at 375°F for three minutes. What emerged was nothing short of a miracle. The cheese was perfectly melted and bubbly, the pepperoni was crisped at the edges, and the crust was somehow even crispier than it was on day one. It wasn’t just reheated; it was resurrected.
The Microwave Makes Leftovers Sad. The Air Fryer Makes Them Glorious. Here’s Proof.
The Leftover Hall of Shame
My microwave’s greatest hits include rubbery chicken, soggy pizza, and nuclear-hot-on-the-outside, frozen-on-the-inside lasagna. It’s a machine that specializes in making food sad. The air fryer does the opposite. Its circulating dry heat brings food back to its original, glorious state. French fries get crispy again. Fried chicken skin crackles. Roasted vegetables taste freshly roasted. The proof is in the texture. The microwave steams, but the air fryer revitalizes. One makes leftovers a chore; the other makes them a treat.
How to Bring Soggy, Sad French Fries Back From the Dead.
The Fry Revival Ritual
Bringing home leftover fries from a restaurant used to be a fool’s errand. By the time they got home, they were a limp, greasy mess, and the microwave only made them worse. The air fryer is a necromancer for sad fries. I spread them in a single layer in the basket and blast them at 400°F for three to four minutes. The intense heat drives out the absorbed moisture and re-crisps the exterior, bringing them back to their original, glorious, crispy state. It’s a leftover miracle.
The 3-Minute Trick to Make Leftover Fried Chicken Impossibly Crispy Again.
The Colonel’s Comeback
Leftover fried chicken is a classic conundrum. The meat is still good, but the skin is soft and sad. The microwave makes it a steamy disaster. The oven takes too long. The air fryer is the three-minute solution. I place the cold chicken in the basket and cook it at 375°F for about three to four minutes. The hot, circulating air renders the fat in the skin for a second time, making it shatteringly crispy again while perfectly warming the meat through. It tastes like it just came out of the fryer.
Stop Microwaving Your Steak! The Air Fryer Method That Preserves the Perfect Cook.
Don’t Nuke Your New York Strip
I once made the mistake of microwaving a piece of leftover steak from a fancy dinner. It came out gray, rubbery, and completely overcooked—a tragic end for a forty-dollar piece of meat. Now, I use the air fryer. I let the steak come to room temperature and then pop it in the air fryer at 370°F for just a few minutes, until it’s warmed through. The gentle, dry heat warms the steak without continuing to cook it, preserving the perfect medium-rare I paid for, and even re-crisping the crust.
I Reheated an Entire Thanksgiving Plate in an Air Fryer. The Results Are Shocking.
The Day-After Dinner, Perfected
The day after Thanksgiving, I decided to test my air fryer’s limits. I put a scoop of stuffing, a few slices of turkey, and some roasted Brussels sprouts into the basket. I heated it at 350°F for about seven minutes. The results were shocking. The turkey was moist, the stuffing got a crispy top like it was fresh from the oven, and the Brussels sprouts tasted freshly roasted, not soggy. It was a million times better than the generic, steamy plate the microwave produces. It was like having a second, perfect Thanksgiving dinner.
The “Restaurant Secret” for Reviving Day-Old Bread and Rolls.
The Stale Bread Savior
I hate when the leftover bread rolls from a restaurant turn hard and stale the next day. A chef friend told me a secret: a little bit of water. I learned to apply this to the air fryer. I run a stale roll under the faucet for just a second to barely dampen the crust. Then I pop it in the air fryer at 320°F for a few minutes. The water creates a little steam to soften the inside, while the hot air re-crisps the crust. It emerges warm, soft, and tasting bakery-fresh.
How to Reheat Pasta Without It Becoming Dry or Oily.
The Pasta Packet Trick
Reheating pasta is tricky. In the microwave, it gets oily and unevenly heated. In a pan, it can get dry. The air fryer offers a gentle solution using the “packet” trick. I take my leftover pasta, add a tiny splash of water or broth to create some steam, and wrap it loosely in a foil packet. I put the packet in the air fryer for five to seven minutes. The foil traps the steam, gently reheating the pasta and sauce together without drying it out or making it greasy.
The “Crispy Rice” Hack for Leftover Chinese Takeout.
The Wok-Free Wonder
My favorite part of Chinese takeout is the crispy bits of rice that get stuck to the carton. I discovered how to make a whole bowl of it with leftovers. I take my cold, clumpy leftover rice, toss it with a little soy sauce and a tiny bit of oil, and spread it in the air fryer basket. I cook it at 400°F for about 10 minutes, shaking it once. The grains separate and transform into a wonderfully crispy, crunchy, and addictive snack or base for another meal.
My Tacos Were a Soggy Mess. The Air Fryer Turned Them Back into Crunchy Triumphs.
The Taco Shell Resurrection
I brought home leftover tacos, and by the next day, the hard shells had absorbed all the moisture from the filling and were a soft, soggy mess. I thought they were a lost cause. As an experiment, I carefully scraped out the cold filling, placed the sad, soft shells in the air fryer for two minutes, and they crisped back up to their original state. I reheated the filling separately and reassembled the tacos. The air fryer performed a complete taco shell resurrection.
How to Reheat a Gooey, Melty Grilled Cheese Sandwich Perfectly.
The Golden-Brown Guarantee
A cold grilled cheese is a sad sight. The microwave turns it into a soft, steamy tragedy. The air fryer brings it back to its former glory. I place the cold sandwich in the basket and reheat it at 360°F for about three to four minutes. The circulating heat re-melts the cheese into a perfect, gooey pull, while simultaneously re-crisping the bread to a beautiful, even golden-brown. It’s the only way to experience a grilled cheese in its perfect state for a second time.
The “Quesadilla Revival” Technique That Takes 2 Minutes.
From Limp to Legendary
A leftover quesadilla from the fridge is usually limp and unappealing. Trying to revive it in a pan is messy, and the microwave makes it a floppy disaster. The “quesadilla revival” in the air fryer is the only way to go. I just place the cold quesadilla wedge in the air fryer at 375°F for two to three minutes. The tortilla gets miraculously crispy and flaky again, and the cheese inside re-melts into gooey perfection. It’s a two-minute trick that makes leftovers feel like a freshly made meal.
How to Reheat Fish Without Stinking Up Your Entire House.
The Contained Cooking Method
Reheating fish, especially in an office microwave, is a cardinal sin. The smell is overpowering. The air fryer, with its contained cooking chamber and powerful fan, is much better at minimizing odors. For a breaded filet, I just pop it in for a few minutes to re-crisp. For a piece of salmon, I’ll often wrap it in a foil packet. This traps most of the “fishy” aroma while gently steaming the fish, ensuring it doesn’t dry out. It’s a much more socially acceptable way to enjoy leftover seafood.
The “Burrito Rescue”: How to Get a Crispy Tortilla Without a Gummy Interior.
The Perfect Leftover Lunch
A microwaved leftover burrito is a textural nightmare: lava-hot on the ends, cold in the middle, with a gummy, steamy tortilla. The air fryer burrito rescue is a two-step process. First, I wrap the burrito in foil and air fry it for about 10 minutes to heat the filling through evenly. Then, I remove the foil and cook it for two more minutes. This final step crisps up the tortilla, giving you a perfect burrito with a warm interior and a delightfully crispy exterior.
Reheating Roasted Vegetables: The Secret to Avoiding the Mushy Mess.
Bringing Back the Char
When you microwave leftover roasted vegetables, they turn into a sad, watery, mushy pile. You lose all the delicious crispy, charred bits that made them so good in the first place. The air fryer is the only way to bring them back to life. I spread my leftover broccoli, Brussels sprouts, or potatoes in a single layer in the basket and blast them at 400°F for three to five minutes. The high heat drives off any moisture and re-crisps all the edges, making them taste freshly roasted all over again.
I Tested Reheating a Burger: Air Fryer vs. Microwave vs. Oven. There’s Only One Winner.
The Battle of the Leftover Burger
I conducted a test on a leftover burger patty. The microwave produced a gray, rubbery, and weirdly wet puck. The oven took 15 minutes and dried it out slightly. The air fryer was the clear champion. I reheated the patty for three minutes at 370°F. It warmed it through perfectly without overcooking it, and the outside even got a little bit of a fresh crust back. For the last minute, I threw the bun in with it. The result was a juicy, delicious burger that was miles ahead of the competition.
How to Revive a Stale Bagel to Bakery-Fresh Quality.
The 3-Minute Bagel Miracle
A day-old bagel can be tough and chewy. Toasting it helps, but it doesn’t bring back the original texture. The air fryer does. I take my stale bagel, run it very quickly under the tap to just barely dampen the outside, and then air fry it at 350°F for three minutes. The water creates a tiny bit of steam that softens the inside, while the hot, circulating air creates a perfect, lightly-crisped crust. It emerges warm and chewy, with a texture that’s remarkably close to a fresh-from-the-bakery bagel.
The “No More Rubber Chicken” Method for Reheating Chicken Breast.
The Juicy Solution
Microwaving a leftover chicken breast is a gamble that almost always results in dry, rubbery meat. The intense, uneven heat overcooks it in seconds. The air fryer, however, provides a gentle, even heat that brings it back to life. I place the cold chicken breast in the basket and heat it at 360°F for about five to seven minutes. It warms the chicken all the way through without continuing to cook it, preserving its natural juices. For extra insurance, I sometimes add a splash of chicken broth to the bottom of the drawer.
I Put a Cold, Hard Waffle in the Air Fryer. It Came Out Perfect.
The Waffle Iron’s Best Friend
I love making a big batch of waffles on the weekend, but reheating them from the fridge or freezer usually results in a soft, limp waffle. The toaster can burn the edges. The air fryer is the perfect tool for the job. I take a cold, hard waffle and pop it in the air fryer at 350°F for about three minutes. It comes out with a perfectly crisp, even exterior and a warm, fluffy inside, just like it came fresh off the waffle iron.
How to Reheat Quiche So the Crust Stays Flaky.
The Soggy Bottom Savior
The enemy of leftover quiche is a soggy bottom crust. The microwave only makes it worse. To reheat a slice of quiche perfectly, the air fryer is your only option. I place the cold slice in the basket, sometimes on a small piece of parchment paper, and heat it at 320°F for about five to seven minutes. The gentle heat warms the egg filling without making it rubbery, and the circulating air re-crisps the pastry crust, ensuring it stays flaky and delicious.
The “Lasagna Layer” Problem: How to Reheat it Evenly.
Conquering the Cold Center
A thick slice of lasagna is one of the hardest things to reheat. The microwave always leaves you with boiling-hot edges and a cold center. The air fryer, with its convection heat, solves this problem. The key is to cover the slice of lasagna with foil for the first part of the reheating process. This allows the heat to penetrate all the layers evenly. Then, for the last few minutes, I remove the foil to let the cheese on top get bubbly and slightly browned again.
How to Make Leftover Mashed Potatoes Crispy and Delicious.
The Potato Patty Transformation
Leftover mashed potatoes are usually a bit sad. But in the air fryer, they can be transformed. I take the cold mashed potatoes, mix in some cheese or chives, form them into small, thick patties, and spray them with a little oil. I air fry them at 400°F for about 10-12 minutes, flipping once. They develop an incredible, golden-brown, crispy crust on the outside while the inside stays warm, soft, and fluffy. It’s a completely new dish from a simple leftover.
The “Blooming Onion” Resurrection. Yes, It’s Possible.
Reviving the Impossible Appetizer
Bringing home a leftover “Blooming Onion” seems like a lost cause. It’s a greasy, soft mess the next day. But I tried to revive one. I carefully placed the leftover onion in the air fryer basket and reheated it at 375°F for about five minutes. It was a shocking success. The intense heat drove out much of the grease and re-crisped all the little “petals,” bringing the crunchy texture back to life. It wasn’t quite as good as fresh, but it was a million times better than throwing it away.
Your Office Lunch Game is About to Change Forever.
The Superior Reheat
I used to dread my sad, microwaved meal-prep lunches at the office. Now, I do my meal prep with the air fryer in mind. I’ll air fry chicken and vegetables at home. At the office, a quick 90 seconds in the dreaded microwave is just to warm it up, not to cook it. The texture, which was perfected in the air fryer at home, holds up remarkably well. My lunch is crispy and delicious, while my coworkers are eating sad, steamed concoctions. It’s a huge upgrade to the work-from-home lunch experience.
How to Reheat Multiple Leftovers at Once Without Them Tasting Like Each Other.
The Art of Strategic Placement
I wanted to reheat some leftover salmon and some french fries for a quick lunch, but I was worried about the fries tasting fishy. The key is strategic placement. Since the hot air circulates from the top down, I placed the salmon, wrapped in a small foil packet to contain the aroma, on one side of the basket. I put the fries, which I wanted to have direct air contact, on the other side. The result was perfectly reheated, non-fishy fries and warm salmon.
The “Stale Donut” Challenge: Can an Air Fryer Save It?
The Glazed Miracle
A day-old glazed donut is often a sticky, slightly-stale disappointment. I decided to see if the air fryer could save it. I placed the sad donut in the basket and heated it at 350°F for just 60 to 90 seconds. It was a miracle. The donut itself became warm, soft, and airy again, and the glaze melted slightly into a beautiful, fresh sheen. It tasted like it had just come off the line at the donut shop. It’s a trick that has saved many a morning treat from the trash.
How to Un-Clump and Revive Cold, Hard Rice.
The Grain Separator
Cold, leftover rice from the fridge is often a single, solid, hard clump. Breaking it up is a pain. The air fryer can help. I take the clump of rice, break it into a few smaller chunks, and put it in the air fryer with a tablespoon of water. I cook it at 350°F for a few minutes. The steam from the water helps to separate the grains and rehydrate them, while the hot air warms it through, leaving you with fluffy, ready-to-use rice.
The “Egg Roll” Test: Can You Get the Crunch Back?
The Crunch Restoration
A leftover egg roll is the definition of a soggy leftover. The crispy wrapper becomes soft and chewy overnight. I put a cold egg roll to the test in my air fryer. Three minutes at 380°F was all it took. The hot, dry air wicked away the moisture that the wrapper had absorbed and re-crisped the shell to its original, crunchy glory. It was a complete textural transformation that the microwave could never hope to achieve.
Reheating Soup in an Air Fryer? Yes, and Here’s Why You Should.
The Even-Heat Advantage
This sounds crazy, but reheating soup in an air fryer is actually a great idea. The microwave often creates hot spots, leaving parts of the soup lukewarm. I pour my soup into an oven-safe bowl or mug, place it in the air fryer basket, and heat it at 350°F. The circulating, even heat warms the soup all the way through without creating those dangerous lava-hot pockets. It takes a bit longer, but it’s a much more pleasant and consistent way to reheat liquids.
The “Muffin Tin” Trick for Reheating Small Portions of Different Foods.
The Bento Box Reheat
I often have small, leftover portions of different things—a scoop of mac and cheese, a few meatballs, some corn. Reheating them all together is a mess. The solution is to use a silicone muffin tin as a “bento box” for reheating. I put a different leftover in each muffin cup, place the whole tin in the air fryer, and heat it. Everything gets warmed through evenly, but nothing touches or mixes. It’s the perfect way to reheat a variety of small items at once.
How to Reheat a Slice of Pie So It Tastes Freshly Baked.
The Pie Revival
A cold slice of apple pie is good, but a warm slice is divine. The microwave makes the crust soggy. The air fryer makes it perfect. I place a cold slice of fruit pie in the air fryer at 350°F for about four to five minutes. The heat warms the filling all the way through, and the circulating air re-crisps the top crust and, most importantly, the bottom crust. It tastes exactly like it did when it first came out of the oven.
The “Shrimp Scampi” Test: Avoiding Rubber Bullets.
The Gentle Reheat
Leftover shrimp is notoriously difficult to reheat. A few seconds too long in the microwave and they turn into tough, rubbery bullets. The gentle, dry heat of the air fryer is a much better option. I take my leftover shrimp scampi and spread it in a single layer in the basket. I reheat it at a lower temperature, around 320°F, for just two to three minutes. It’s just enough to warm the shrimp through without overcooking them, preserving their delicate texture.
I Reheated a “Fancy” Restaurant Meal. Did the Air Fryer Ruin It?
The Gourmet Preservation Society
I splurged on a sixty-dollar duck confit from a French restaurant and couldn’t finish it. I was terrified of ruining the expensive leftover. The next day, I carefully placed the duck in the air fryer and reheated it at 375°F for about six minutes. The air fryer didn’t ruin it; it perfected it. The skin became even crispier than it had been at the restaurant, while the meat remained tender and moist. It was a testament to the air fryer’s ability to preserve, and even enhance, high-quality food.
The “Breakfast Sandwich” Revival for a Perfect Morning-After Meal.
The Cure for a Cold Croissant
I bought a delicious but expensive sausage, egg, and cheese croissant from a cafe and saved half for the next day. In the morning, it was a cold, solid brick. I put the whole thing in the air fryer at 350°F for four minutes. The croissant became warm and flaky again, the sausage was heated through, and the cheese re-melted perfectly. It was like I had just bought it. It’s the only way to do justice to a leftover breakfast sandwich.
How to Add Moisture Back into Dry Leftovers While Reheating.
The Water Bath Trick
I had a piece of leftover pork loin that I knew would be dry if I just blasted it with heat. To add moisture back in, I used the “water bath” trick. I placed the pork loin in the air fryer basket, and then I put a small, oven-safe ramekin filled with a few tablespoons of water in the basket next to it. As the air fryer heated up, the water created a steamy environment that gently reheated the pork while helping it stay moist.
The One Food You Should NEVER Reheat in an Air Fryer.
The Leafy Green Warning
I’ve tried to reheat almost everything, but there’s one category of food you should never put in an air fryer: a dressed salad. I once thought I could revive a slightly-wilted Caesar salad. It was a hilarious and disgusting failure. The powerful fan blew the lettuce leaves everywhere, the dressing got warm and separated, and the croutons burned. Leafy greens with any kind of dressing or high water content are simply not meant for the dry, intense heat of an air fryer.
Reheating Times and Temps: A Cheat Sheet for All Your Favorite Leftovers.
The Ultimate Leftover Guide
I got tired of guessing how to reheat my leftovers, so I created a cheat sheet that I taped to the inside of a kitchen cabinet. It has all my favorites. Pizza: 375°F for 3-4 minutes. French Fries: 400°F for 3-4 minutes. Fried Chicken: 375°F for 4 minutes. Steak: 370°F for 3-5 minutes. Roasted Veggies: 400°F for 5 minutes. Having this simple guide has taken all the guesswork out of reheating and ensures I get perfect results every time.
How to Reheat a Calzone So It’s Not a Lava Pit of Cheese.
The Foil-Wrapped Solution
A calzone is a pocket of deliciousness, but microwaving it turns the inside into a volcanic pit of lava-hot cheese while the outside stays soft. The air fryer and a piece of foil are the solution. I wrap the cold calzone in aluminum foil and heat it at 350°F for about 10-12 minutes. The foil allows the calzone to heat through to the center evenly. Then, I unwrap it and cook it for two more minutes to get the crust perfectly crispy.
The “Samosa” Challenge: Restoring the Flaky, Crispy Shell.
The Indian Appetizer Revival
A leftover samosa from my favorite Indian restaurant is a treasure, but overnight, its beautiful, flaky, crispy shell becomes soft and sad. The air fryer is the key to its revival. I place the cold samosa in the basket and reheat it at 360°F for about five minutes. The hot, circulating air drives out the absorbed moisture from the filling and re-crisps the delicate pastry shell, bringing it back to its original, glorious, crunchy state without making it greasy.
I Stopped Using My Microwave for a Week. The Air Fryer Won.
The Great Appliance Showdown
I decided to conduct an experiment and unplugged my microwave for a full week, relying only on my air fryer for reheating. It wasn’t even a competition. The air fryer was superior in every way except for speed. Pizza was crispier. Chicken was juicier. Vegetables were roasted, not steamed. The extra three minutes it took to reheat something was a tiny price to pay for the massive improvement in food quality and texture. At the end of the week, I realized the microwave was obsolete.
The “Crispy Noodle” Secret for Leftover Pad Thai.
A Textural Transformation
Leftover Pad Thai can be a bit clumpy and one-note when reheated. I discovered a trick to add some amazing texture. I take about a quarter of the leftover noodles and put them in the air fryer at 400°F for about five to six minutes. They get incredibly crispy and crunchy. I reheat the rest of the Pad Thai normally and then sprinkle the crispy noodles on top. It adds a fantastic textural contrast that makes the leftovers even more interesting than the original dish.
How to Reheat Corn on the Cob Without It Becoming Chewy.
The Corn Comeback
Microwaved corn on the cob often becomes tough and chewy. The air fryer, however, can bring it back to its juicy, just-cooked state. I take the cold corn on the cob, brush it with a little bit of butter or oil, and air fry it at 370°F for about five to six minutes, turning it once. The kernels get slightly roasted and caramelized, and the inside stays plump and juicy, not rubbery. It’s the best way to enjoy this summer treat for a second time.
The “Stale Croissant” Transformation Will Blow Your Mind.
The Bakery Miracle Machine
I bought a six-dollar almond croissant, and the next day it was a soft, sad shadow of its former self. I was heartbroken. I put it in the air fryer at 320°F for two minutes. The transformation was nothing short of miraculous. The outside became warm and shattered with flaky crispiness, the almond filling got warm and gooey, and the entire pastry tasted like it had been pulled from a Parisian baker’s oven just moments before. It’s my number one trick for saving expensive pastries.
How to Reheat Meatloaf Without Drying It Out.
The Moisture-Lock Method
A thick slice of meatloaf can easily dry out when you reheat it. The key is to lock in the moisture. I place my slice of meatloaf in the air fryer, but I brush the top with a little bit of leftover glaze, ketchup, or even just a splash of beef broth. I reheat it at a moderate 350°F. The topping creates a barrier that prevents the meat from drying out while the circulating heat warms it through evenly.
The “Onion Ring” Test: Can You Beat the Sog?
The Crunch Conservation
Leftover onion rings are the arch-nemesis of good leftovers. They are almost always a greasy, soggy, depressing experience. The air fryer is their only hope. I spread the limp rings in a single layer in the air fryer basket and cook them at 380°F for three to four minutes. The hot air drives out the grease and moisture and re-crisps the breading to an impressive crunch. They aren’t quite as good as fresh, but they are a million times better than any other reheating method.
How to Reheat a Stuffed Bell Pepper Evenly.
The Top-Down Heating Advantage
A stuffed bell pepper is another tricky leftover. The filling is dense, and the pepper itself can get mushy. The air fryer’s top-down heating is perfect for this. I place the pepper in the basket and reheat it at 360°F. The hot air does a great job of reheating the top layer of the stuffing and the cheese, while also warming the pepper without turning it into complete mush. For a very thick pepper, I might cut it in half to ensure the center of the filling gets warm.
The “Meal Prep” Advantage: Foods That Taste Better Reheated in an Air Fryer.
Planning for the Reheat
I’ve started designing my weekly meal prep around how well the food reheats in an air fryer. The champions are roasted vegetables like broccoli and potatoes, breaded chicken cutlets, salmon filets, and meatballs. These foods are not just “good” when reheated in the air fryer; they are fantastic. The texture is almost perfectly restored. I now avoid meal-prepping things like saucy pastas, which are better suited for other methods. Planning for the reheat makes my weekday lunches something to look forward to.
The “Empanada” Rescue Mission: Flaky, Not Greasy.
The Pastry Pocket Revival
A cold, leftover empanada often has a soft, slightly greasy pastry shell. The microwave makes it a thousand times worse. The air fryer rescue mission is simple and effective. I place the cold empanada in the basket and reheat it at 360°F for about five minutes. The circulating dry heat re-crisps the flaky pastry layers and warms the savory filling without adding any extra grease. It comes out tasting almost identical to a freshly-baked one.
The Ultimate Leftover Showdown: Day-Old Buffalo Wings.
The King of Reheated Foods
If there is one food that proves the air fryer’s superiority, it is the day-old buffalo wing. In the microwave, they become a horrifying, steamy, rubbery mess. In the air fryer, they are reborn. I place the cold, saucy wings in the basket at 380°F for about six to seven minutes. The skin, which was soft and soggy, renders and becomes incredibly crispy again, and the sauce gets thick and caramelized. They are, without exaggeration, sometimes even better on the second day.
I’m Throwing My Microwave Out. The Air Fryer is the Only Reheater I Need.
The Countertop Coup d’État
After a month of consciously choosing the air fryer over the microwave for every reheating task, the conclusion was inescapable. The microwave is faster, but the air fryer is better in every other conceivable way. It preserves and restores texture, it heats more evenly, and it makes food taste great, not just “not cold.” My microwave, once a central part of my kitchen, became a redundant box. I finally reclaimed that counter space. The coup was complete; the air fryer now reigns supreme.