Can Air Fryer Be Used as a Microwave The Ultimate Guide

No, an air fryer cannot fully replace a microwave due to fundamental differences in cooking methods—air fryers use rapid hot air to crisp and brown food, while microwaves heat with electromagnetic waves for fast, even warming. However, air fryers excel at reheating leftovers with a crispy texture that microwaves typically can’t achieve, making them a valuable but complementary kitchen tool.

Key Takeaways

• Air fryers cannot replace microwaves for quick reheating or defrosting tasks.
• Use air fryers for crispy results—ideal for leftovers needing texture restoration.
• Microwaves win for speed when cooking soft foods or melting ingredients fast.
• Air fryers require preheating—plan ahead for optimal cooking performance.
• Choose air frying for healthier meals with less oil and better browning.
• Microwaves suit liquid-heavy dishes like soups, which air fryers can’t handle.

The Big Kitchen Dilemma: Air Fryer vs Microwave

Let’s be honest—kitchen space is precious, and every appliance needs to earn its spot. If you’ve recently bought an air fryer, you’ve probably wondered: can an air fryer be used as a microwave? I mean, they both cook food fast, right? I’ve been there. After my microwave died (RIP, old friend), I found myself standing in the kitchen, staring at my shiny new air fryer, wondering if I could just skip replacing the microwave altogether. Spoiler: it’s complicated, but not impossible.

I’ve spent the last few months testing, experimenting, and even burning a few meals to figure out the real answer. And what I discovered? Air fryers and microwaves are like cousins—related, but very different. They have overlapping uses, but each shines in its own way. This guide isn’t about pushing one over the other. It’s about helping you make smart, practical decisions in your kitchen, so you don’t end up with a drawer full of half-used gadgets. Whether you’re short on counter space, trying to simplify your routine, or just curious, let’s dive into whether your air fryer can truly replace your microwave—or if it’s better to keep both.

How Air Fryers and Microwaves Work: The Science Behind the Heat

Air Fryers: Convection Cooking at Its Best

An air fryer works by circulating super-hot air around your food using a powerful fan and a heating element. This is called convection cooking. Think of it like a mini convection oven. The high-speed air crisps the outside of foods—like fries, chicken wings, or even reheated pizza—giving them that golden, crunchy texture we all love. It doesn’t actually “fry” anything. Instead, it mimics the results of deep frying with just a light coating of oil.

For example, I tested reheating leftover French fries. In the air fryer, they came out crispy on the outside and fluffy inside in just 4 minutes. In the microwave? Soggy, rubbery, and sad. That’s because the air fryer’s dry heat evaporates surface moisture, creating crispiness. The microwave, on the other hand, uses moisture to heat.

Microwaves: The Power of Microwave Radiation

Microwaves use electromagnetic waves (microwaves) that vibrate water molecules in your food. This vibration creates heat, cooking food from the inside out. It’s fast, efficient, and great for heating liquids, defrosting, or warming up leftovers that don’t need crispness.

I reheated a bowl of tomato soup in the microwave in 2 minutes. In the air fryer? It took 12 minutes, and the top skin dried out while the bottom stayed lukewarm. Not ideal. Microwaves are built for speed and moisture retention—something air fryers just can’t match.

Key Differences in Heating Mechanism

• Air fryer: Dry, circulating hot air (175°F–400°F). Best for crispy, browned results.
• Microwave: Moist, internal heating (via water molecules). Best for quick, even warming without browning.

The takeaway? Air fryers are about texture and browning. Microwaves are about speed and moisture. They’re not interchangeable—but they can complement each other. The real question isn’t “which one is better?” but “which one do I need for this job?”

Can You Reheat Food in an Air Fryer? Yes—But With Caveats

What Works (and What Doesn’t) for Reheating

You can definitely reheat food in an air fryer. In fact, for certain foods, it’s better than a microwave. But it’s not a one-size-fits-all solution. Let’s break it down by food type:

• Fried foods (fries, chicken tenders, mozzarella sticks): Air fryers win. They restore crispiness. I reheated KFC leftovers at 375°F for 5 minutes—crispy outside, juicy inside. Microwave version? A mushy mess.
• Pizza: Air fryer magic. 3 minutes at 350°F brings back the crust. Just don’t overload the basket—single layer only.
• Meat (steak, chicken, pork chops): Works well, but watch the time. Overcooking dries them out. I reheated grilled chicken at 350°F for 4 minutes. Juicy and flavorful. But 6 minutes? Dry as cardboard.
• Vegetables: Mixed results. Roasted veggies reheat well. Steamed or boiled? Can turn rubbery. Add a splash of water or oil to help.
• Soups, stews, sauces: Not ideal. The air fryer’s dry heat dries them out. Stir halfway through if you must, but microwave is faster and safer.
• Bread (bagels, rolls): Air fryer can revive crusts. 2 minutes at 325°F. But soft breads (like sandwiches) may dry out.

Pro Tips for Reheating in an Air Fryer

• Use lower temps: 325°F–350°F is usually enough. High heat dries out food fast.
• Don’t overcrowd: Air needs to circulate. Single layer, please.
• Add moisture if needed: Spray with oil, add a splash of water, or cover loosely with foil for delicate foods.
• Stir or flip halfway: Especially for dense foods like casseroles or meatloaf.
• Preheat for crispy results: 2–3 minutes at temp before adding food.

One night, I reheated a leftover veggie lasagna in the air fryer. I cut it into small portions, sprayed lightly with olive oil, and cooked at 350°F for 6 minutes. It was warm and slightly crispy on top—way better than the microwave version, which was soggy and uneven. But the bottom layer was still cold. So I flipped it and did 2 more minutes. Success! But it took more attention and time than the microwave.

Bottom line: Air fryers can reheat many foods beautifully—especially anything that benefits from crispness. But they’re not a drop-in replacement for the microwave’s speed and consistency with moist, delicate, or liquid-based foods.

Defrosting, Melting, and Boiling: Where Air Fryers Fall Short

Defrosting: A Slow, Risky Process

Can you defrost in an air fryer? Technically, yes—but it’s not recommended. Air fryers are designed for high-heat cooking, not gentle thawing. The outer layer of food can start cooking while the inside is still frozen. This leads to uneven results and potential food safety issues.

I tried defrosting a frozen chicken breast. After 10 minutes at 200°F, the edges were warm and slightly cooked, but the center was still icy. Not safe. The microwave’s defrost setting, on the other hand, uses lower power levels to thaw evenly. Even a regular microwave cycle (30 seconds on, 1 minute off) works better.

Plus, air fryers lack the turntable and moisture retention that help microwaves defrost without drying. For frozen foods, always use the microwave or fridge method.

Melting Butter, Chocolate, or Cheese? Not Happening

Need to melt butter for a recipe? Microwave it in 15-second bursts. Chocolate for baking? 30 seconds, stir, repeat. Cheese for nachos? A quick zap. In the air fryer? You’d need to put it in a heat-safe dish and risk overheating or burning.

I tried melting chocolate in my air fryer. I used a small oven-safe bowl, set it to 150°F, and left it for 5 minutes. The chocolate seized and burned. The microwave? 30 seconds, stir, another 15—perfect. Air fryers aren’t built for low, controlled heat. They’re for cooking, not melting.

Boiling Water or Heating Liquids: A No-Go

Need hot water for tea or instant soup? Microwave it in a mug in 2 minutes. In an air fryer? You’d need a metal or oven-safe container, and even then, it takes way longer—and uses more energy.

I tested boiling 1 cup of water. Microwave: 2 minutes. Air fryer (in a stainless steel bowl): 12 minutes. And the air fryer’s basket isn’t designed for liquids—spills are messy and dangerous.

When to Use the Microwave for These Tasks

• Defrosting: Use microwave defrost or low-power settings.
• Melting: Microwave in short bursts with stirring.
• Boiling: Microwave or stovetop—never air fryer.
• Warming drinks: Microwave-safe mug, 30–60 seconds.

These are tasks where the microwave’s design shines. The air fryer simply can’t compete. Trying to force it just leads to frustration, wasted time, and potential mess.

Energy Use, Cooking Time, and Convenience: The Practical Trade-Offs

Speed: Microwaves Are Still the Winners

Microwaves are fast. Like, really fast. Reheating a bowl of chili? 2–3 minutes. Air fryer? 8–10 minutes. Defrosting a pound of ground beef? Microwave: 5 minutes. Air fryer: Not recommended.

Air fryers take time to preheat (2–5 minutes) and cook slower due to smaller capacity and convection limitations. They’re great when texture matters, but not when you’re in a rush.

Energy Efficiency: It’s a Tie (With a Twist)

Both appliances use similar wattage (typically 1000–1800 watts). But microwaves heat food directly, so they’re more efficient for small, quick jobs. Air fryers heat the air, which then heats the food—less efficient for small portions.

However, air fryers can replace ovens for small meals, saving energy. Baking a single chicken breast in a full-size oven (350°F for 30 minutes) uses more energy than air frying it (400°F for 12 minutes). But for reheating a single slice of pizza? Microwave wins.

Convenience: Microwaves Are Hands-Off

Microwaves are set-and-forget. Pop in your food, press a button, walk away. Air fryers require more attention: preheating, flipping, monitoring, and avoiding overcrowding.

I reheated a sandwich in the microwave while brushing my teeth. In the air fryer, I had to preheat, place it carefully, and check it twice. Not ideal when you’re half-awake at 7 a.m.

When Air Fryers Are Worth the Effort

• You want crispy, restaurant-quality results (fries, wings, reheated fried chicken).
• You’re cooking small portions and don’t want to heat up the whole oven.
• You’re making foods that benefit from browning (hash browns, roasted veggies).

But for everyday reheating, defrosting, or liquid heating? The microwave is still king. The air fryer is a specialist, not a generalist.

Hybrid Solutions: When to Use Both (or Neither)

The “Two-Step Reheat” Trick

Here’s a pro move: use the microwave first, then the air fryer. Defrost or reheat in the microwave, then finish in the air fryer for crispness.

Example: Leftover fried chicken. Microwave for 1 minute to warm through, then air fry at 375°F for 3 minutes to crisp the skin. Best of both worlds. I do this all the time for takeout—no more soggy chicken!

Smart Kitchen Setup: Complement, Don’t Replace

If you have space, keep both. Use the microwave for:

• Quick reheating (soups, stews, rice)
• Defrosting
• Melting and boiling
• Warming drinks

Use the air fryer for:

• Crispy reheating (fries, pizza, fried foods)
• Cooking small meals (chicken breasts, roasted veggies)
• Browning (hash browns, quesadillas)
• Replacing the oven for small batches

When to Skip Both: The Oven or Stovetop

Some foods just don’t work in either appliance. Large casseroles, roasts, or anything needing even, gentle heat? Use the oven. Sautéing, searing, or making sauces? Stovetop.

I once tried to make risotto in my air fryer. Disaster. The rice burned on the edges and stayed hard in the center. The stovetop? Perfect in 20 minutes.

Know your tools. Use the right one for the job.

Final Verdict: Can Air Fryer Be Used as a Microwave?

So, back to the original question: can air fryer be used as a microwave? The short answer: partially, but not completely.

Air fryers can handle many reheating tasks—especially for foods that benefit from crispness. They’re great for reviving fried foods, pizzas, and meats. But they fall short on speed, moisture retention, and tasks like defrosting, melting, or boiling.

Think of your air fryer as a texture specialist. It brings back crunch, color, and that “just-cooked” feel. But it’s not a speed demon or a moisture master. The microwave, meanwhile, is the convenience champion. Fast, hands-off, and perfect for liquids and delicate reheating.

If you’re short on space and must choose one, ask yourself: What do I cook most? If it’s frozen meals, soups, and quick reheats, the microwave is essential. If you love crispy, restaurant-style food and don’t mind a little extra time, the air fryer might be your go-to.

But here’s the real secret: they’re better together. Use the microwave for speed and moisture. Use the air fryer for texture and browning. Combine them when needed (like the two-step reheat trick). And don’t forget the oven and stovetop for bigger or more delicate tasks.

At the end of the day, kitchen tools are just that—tools. The best one is the one that fits your lifestyle, your meals, and your time. So don’t feel pressured to replace one with the other. Embrace the strengths of each. Your leftovers (and your taste buds) will thank you.

Data Table: Air Fryer vs Microwave – Quick Comparison

Task	Air Fryer	Microwave	Best Choice
Reheating fries	✅ Crispy results (3–5 min)	❌ Soggy, rubbery	Air fryer
Reheating soup	❌ Dries out, slow (10+ min)	✅ Fast, even (2–3 min)	Microwave
Defrosting chicken	❌ Uneven, risky	✅ Safe, even (defrost mode)	Microwave
Melting chocolate	❌ Hard to control	✅ Easy, precise (30-sec bursts)	Microwave
Boiling water	❌ Slow, messy (10+ min)	✅ Fast (1–2 min)	Microwave
Reheating pizza	✅ Crispy crust (3–4 min)	❌ Soggy bottom	Air fryer
Energy efficiency (small job)	❌ Less efficient	✅ More efficient	Microwave

Remember: there’s no perfect appliance. But with a little know-how, you can make both your air fryer and microwave work smarter—not harder. Happy cooking!

Frequently Asked Questions

Can an air fryer replace a microwave for reheating leftovers?

While air fryers can reheat food, they work differently than a microwave. Air fryers use hot air circulation to crisp food, making them ideal for leftovers like fries or pizza, but they take longer and aren’t as efficient for liquids or delicate items like soups.

Is it safe to use an air fryer as a microwave for defrosting?

Air fryers can defrost small items, but uneven heating may occur compared to a microwave’s defrost function. For best results, use the air fryer’s lowest temperature setting and monitor food closely to avoid partial cooking.

Can air fryers cook the same foods as a microwave?

Air fryers excel at crisping and browning foods (e.g., chicken wings, vegetables), while microwaves are better for steaming, boiling, or reheating quickly. Some dishes, like baked potatoes, can be done in both but with different textures.

What’s the main difference between an air fryer and a microwave?

Air fryers use convection heat to create a crispy exterior, while microwaves use radiation to heat water molecules inside food, resulting in faster but softer results. The choice depends on your texture preference and time constraints.

Can I use microwave-safe containers in an air fryer?

Not all microwave-safe containers are air fryer-safe. Avoid glass or plastic unless labeled oven-safe; instead, use metal, ceramic, or silicone containers designed for high-heat appliances to prevent melting or cracking.

Are air fryers more energy-efficient than microwaves?

Air fryers typically consume more energy per minute but may cook faster than conventional ovens. Microwaves are generally more energy-efficient for quick reheating, while air fryers use more power but deliver better browning and crispness.