Can Air Fryer Be Used as 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 food, while microwaves heat with electromagnetic waves for fast, even warming. However, air fryers excel at browning and crisping tasks that microwaves can’t, making them a valuable but not interchangeable kitchen tool.

Key Takeaways

• Air fryers can reheat food but not as evenly as microwaves for liquids or dense items.
• Use air fryers for crispy results when reviving fries, nuggets, or leftovers needing crunch.
• Microwaves win for speed—air fryers take longer but deliver better texture for many foods.
• Air fryers lack microwave versatility—no quick defrosting or boiling water safely.
• Combine both appliances for optimal results: microwave to heat, air fryer to crisp.
• Never use metal in air fryers—unlike microwaves, it’s safe but can damage the basket.

Can Air Fryer Be Used as Microwave? The Ultimate Guide

Let’s face it — kitchen gadgets can feel like a never-ending parade of promises. One week it’s the instant pot, the next it’s the air fryer. And if you’re like me, you’ve probably stared at your countertop, wondering: *Can my air fryer actually do everything my microwave does?* Maybe you’ve even tried reheating last night’s leftover pizza in the air fryer, only to end up with a crispy, slightly dry crust and a lukewarm center. (Yep, been there. Done that. Got the T-shirt.)

The short answer? An air fryer can *kind of* be used as a microwave, but not in the way most of us expect. It’s not a direct swap — not even close. But with the right expectations, techniques, and a little kitchen creativity, you *can* use your air fryer for tasks typically reserved for your microwave. This guide is all about helping you understand the differences, the overlaps, and the smart ways to make the most of your air fryer without burning your toast (again). Whether you’re short on counter space, trying to cut down on appliances, or just curious, we’ll explore what’s possible, what’s not, and how to get the best results — all while keeping things simple, honest, and totally relatable.

How Air Fryers and Microwaves Work (And Why That Matters)

The Science Behind the Heat

To understand whether your air fryer can replace your microwave, you first need to know how each appliance actually works. It’s not just about “heating food” — it’s about *how* they do it.

Microwaves use electromagnetic waves (microwaves, duh) to excite water molecules in your food. This creates heat *inside* the food, which is why things heat up quickly and evenly — especially liquids, soups, and moist dishes. Think of it like a fast, internal warm-up. That’s why your coffee reheats in 90 seconds and your frozen burrito is ready in 3 minutes.

Air fryers, on the other hand, work more like a convection oven. They use a heating element (like a toaster or oven) and a powerful fan to circulate hot air around the food. This creates a crispy, browned exterior — the “fried” effect — while cooking the inside. It’s all about surface heat, not internal radiation. So while microwaves *penetrate*, air fryers *surround*.

Speed vs. Texture: The Trade-Off

This difference in heating methods is the key to understanding why you can’t just “air fry” everything you’d normally microwave. For example:

• Reheating soup in an air fryer will take 15–20 minutes, dry out the top layer, and likely burn the edges before the center is warm. Not ideal.

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• Reheating a frozen burrito in a microwave takes 2 minutes and keeps it soft and steamy. In an air fryer? 10–12 minutes, with a crisp outer shell and a still-cold center unless you cut it open.

So while both appliances heat food, they do it in *completely different ways*. One is fast and moist, the other is slow and crispy. That’s not a flaw — it’s a feature. But it means you can’t expect the same results. The good news? With the right approach, you *can* use your air fryer for many microwave tasks — just not all, and not always as quickly.

Tasks You Can (And Should) Use Your Air Fryer For Instead of a Microwave

Reheating Crispy Foods: The Air Fryer’s Sweet Spot

This is where the air fryer truly shines. If you’ve ever microwaved leftover french fries, pizza, or chicken tenders, you know the sad, soggy fate they meet. The microwave steams the outside, leaving you with a rubbery, limp mess. Not appetizing.

Enter the air fryer. Because it uses dry, circulating heat, it *re-crisps* foods beautifully. Here’s how to do it right:

• Fries or tater tots: 350°F for 3–5 minutes. Shake halfway. They’ll come out crispy on the outside, fluffy inside.
• Pizza slices: 350°F for 3–4 minutes. Place directly on the basket or on parchment paper. The crust gets crunchy, and the cheese melts just enough.
• Chicken tenders or nuggets: 375°F for 5–7 minutes. No sogginess, no steaming — just golden, crispy perfection.

Pro tip: Don’t overcrowd the basket. Give food space so the hot air can circulate. And if you’re reheating multiple items, do them in batches. It’s worth the extra minute.

Warming Baked Goods (Without Drying Them Out)

Microwaves are notorious for turning croissants, muffins, and cookies into dry, rubbery disappointments. But the air fryer? It gently warms them while keeping the texture intact.

• Croissants or danishes: 300°F for 2–3 minutes. Low and slow keeps the butter from melting out.
• Cookies or brownies: 325°F for 1–2 minutes. Just enough to warm the center without overbaking.
• Bread rolls or bagels: 325°F for 2–3 minutes. Crisp the outside, warm the inside.

Bonus: You can even use your air fryer to *revive* stale bread. Wrap it in foil and heat at 300°F for 2–3 minutes. It’s not magic, but it’s close.

Cooking Small, Dry, or Frozen Snacks

Need a quick snack? Skip the microwave and use your air fryer for better results. Try:

• Frozen mozzarella sticks: 390°F for 6–8 minutes. Crispy outside, gooey inside — no soggy mess.
• Frozen egg rolls: 380°F for 10–12 minutes. No need to preheat — just pop them in.
• Toasted nuts or seeds: 325°F for 5–7 minutes, shaking occasionally. Way better than a microwave, which can burn them unevenly.

These foods are designed to be crispy or toasted, so the air fryer’s dry heat is perfect. Plus, you avoid that weird “microwave aftertaste” some people notice.

Tasks You Should *Not* Use Your Air Fryer For (And Why)

Liquids and Moist Foods: The Air Fryer’s Achilles’ Heel

Here’s the hard truth: air fryers are terrible at reheating liquids. Soup, stew, oatmeal, rice — anything with a high moisture content is a recipe for disaster. Why? Because the air fryer’s dry, hot air will evaporate the liquid from the surface, leaving you with a crusty top and a cold, underheated center. And if you try to cover it (say, with foil), you risk steam buildup or even damaging the appliance.

Real-life example: I once tried to reheat a bowl of tomato soup in my air fryer at 350°F for 10 minutes. The top was a dried-out, leathery skin, the middle was barely warm, and the bottom? Still cold. Total fail. My microwave would’ve done it in 2 minutes flat.

The same goes for:

• Rice or pasta dishes: They dry out fast and heat unevenly.
• Steamed vegetables: You’ll get roasted, not steamed. Not always bad — but not what you want if you’re looking for tender-crisp broccoli.
• Yogurt, custards, or soft desserts: The texture will break down, and you risk curdling or burning.

Bottom line: If it’s wet, steamy, or needs gentle, even heating, stick to the microwave — or better yet, a stovetop or oven.

Defrosting: A Slow and Inefficient Process

Microwaves have a “defrost” setting for a reason — they use lower power to gently thaw food without cooking it. Air fryers don’t have this. They’re built for *cooking*, not thawing. If you try to defrost meat or frozen veggies in an air fryer, you’ll end up with:

• Outer edges that are warm or even slightly cooked.
• Inner parts that are still icy or frozen solid.
• Potential food safety risks (bacteria grow in the “danger zone” between 40°F and 140°F).

Sure, you *can* defrost small items like frozen berries or herbs at 200°F for 5–10 minutes — but it’s not efficient, and you still need to stir or flip them constantly. For anything larger, just use your microwave or plan ahead and thaw in the fridge overnight.

Quick Reheating of Large Portions

Got a big bowl of leftovers? Trying to reheat a full casserole in your air fryer? Not gonna work well. Air fryers have limited space, and their heat doesn’t penetrate deeply. You’ll end up with:

• Overcooked edges and undercooked centers.
• Long wait times (15+ minutes for a single portion).
• The need to stir or rotate food multiple times.

Microwaves, especially larger ones, handle big portions much better. They heat from the inside out, and you can stir halfway for even results. Save the air fryer for small, crispy, or individual items.

How to Use Your Air Fryer Like a Microwave (Smart Workarounds)

Use the “Low and Slow” Method for Moist Foods

Okay, so you *really* want to reheat that leftover stir-fry or rice without using the microwave? Try this trick: **low and slow with a cover**.

• Place food in an air fryer-safe dish (like a ceramic or glass bowl).
• Cover tightly with aluminum foil or an air fryer lid (if you have one).
• Set temperature to 275–300°F.
• Heat for 8–12 minutes, stirring halfway.

This traps some steam inside, mimicking a microwave’s gentle reheating. It won’t be as fast, but it’s better than nothing. Just don’t expect it to be *as* moist — the air fryer will still dry it out a bit.

Pre-Cook, Then Air Fry: The Two-Step Hack

Here’s a game-changer: **use the microwave to partially cook or reheat, then finish in the air fryer**.

Example: Reheating a frozen chicken pot pie.

• Microwave for 2 minutes to thaw and warm the center.
• Transfer to air fryer at 350°F for 5–7 minutes to crisp the crust.

Result? A warm, fully cooked center *and* a golden, flaky crust. The best of both worlds. You can do this with:

• Frozen lasagna or casserole slices
• Reheated meatloaf or stuffed peppers
• Even frozen waffles or pancakes (microwave 30 seconds, air fry 2 minutes)

It takes a few extra minutes, but the payoff in texture and flavor is worth it.

Use Parchment Paper or Silicone Liners

To prevent drying and make cleanup easier, use parchment paper or silicone liners in your air fryer. They help:

• Retain a little moisture
• Prevent sticking
• Protect delicate foods (like baked goods)

Just make sure the liner is air fryer-safe and doesn’t block airflow. Poke a few holes if needed. This simple trick makes “microwave-like” reheating much more successful.

Air Fryer vs. Microwave: A Side-by-Side Comparison

Task	Microwave	Air Fryer	Best Choice?
Reheating soup or stew	2–3 minutes, even heat	15–20 minutes, dries out	Microwave
Reheating pizza or fries	2 minutes, soggy texture	3–5 minutes, crispy outside	Air Fryer
Defrosting meat	10–15 minutes, even thaw	30+ minutes, uneven, risky	Microwave
Warming croissants	30 seconds, dry texture	2–3 minutes, warm & buttery	Air Fryer
Cooking frozen snacks	2–3 minutes, soft exterior	6–10 minutes, crispy exterior	Air Fryer
Reheating rice	1–2 minutes, even, moist	8–10 minutes, dries out	Microwave

This table makes it clear: each appliance has its strengths. The microwave wins for speed, moisture, and even heating. The air fryer wins for crispiness, texture, and browning. They’re not enemies — they’re teammates.

When It Makes Sense to Use Your Air Fryer as a Microwave (And When It Doesn’t)

You’re Short on Counter Space

If you’re living in a tiny apartment, dorm, or RV, having both a microwave and an air fryer might feel like overkill. In that case, the air fryer can *supplement* your microwave use — but not replace it entirely.

Smart strategy: Use the air fryer for:

• Crispy reheating (pizza, fries, nuggets)
• Toasting and warming (bread, snacks, small meals)
• Cooking frozen foods that need browning

And keep the microwave for:

• Liquids (soup, tea, oatmeal)
• Defrosting
• Large portions or casseroles

You’ll still need both, but you can minimize how often you use the microwave — and that’s a win for flavor and texture.

You Want Better-Tasting Reheated Food

Let’s be real: microwaved food often tastes… microwaved. Soggy, bland, or just “off.” If you care about how your leftovers *taste*, the air fryer is your friend. It brings back the crispness, the crunch, the *life* that microwaving kills.

Example: Last night’s grilled chicken. Microwave it — it’s rubbery and flavorless. Air fry it at 350°F for 5 minutes — it’s juicy inside, slightly charred outside, and tastes like it just came off the grill. Huge difference.

You’re Cooking for One or Two

Air fryers are perfect for small portions. They heat up fast (no preheating needed in most cases), and they’re efficient. If you’re reheating a single serving of something crispy or baked, the air fryer is often faster and better than the microwave — even if it takes a few extra minutes.

But if you’re feeding a family of four? Stick to the microwave for big batches. The air fryer just can’t keep up.

Final tip: Think in terms of texture, not just speed. Ask yourself: *Do I want this food crispy, warm, or soft?* If it’s crispy or toasty, air fryer. If it’s soft, moist, or liquidy, microwave. Simple.

At the end of the day, the question “Can air fryer be used as microwave?” isn’t about replacement — it’s about complementing. They’re different tools for different jobs. But when used wisely, together or separately, they can help you eat better, waste less, and actually enjoy your leftovers. And isn’t that what good kitchen gear is all about?

Frequently Asked Questions

Can an air fryer be used as a microwave for reheating leftovers?

While air fryers can reheat some foods, they aren’t ideal for all microwave tasks. They work well for crispy items like pizza or fries but may dry out moist dishes like soups or casseroles. For even reheating, a microwave is still more efficient.

Is it safe to use an air fryer as a microwave alternative for quick meals?

Yes, but with limitations. Air fryers require longer preheating and cooking times than microwaves, making them less practical for instant meals. They excel at browning or crisping but aren’t designed for rapid steaming or defrosting.

Can air fryer replace microwave functions like defrosting or steaming?

No, air fryers lack dedicated defrost or steam settings, which microwaves handle effortlessly. While you can thaw food in an air fryer at low temps, it’s slower and may unevenly cook edges. Stick to microwaves for these tasks.

What are the key differences between using an air fryer and a microwave?

Air fryers use convection heat for crisping, while microwaves use radiation to heat water molecules. The air fryer is better for texture, but the microwave wins for speed and versatility with liquids or delicate foods.

Can I cook frozen foods in an air fryer like a microwave?

Yes, but results vary. Air fryers excel at frozen fries, nuggets, or waffles, giving them a crispy finish. For frozen meals with sauces or veggies, a microwave may distribute heat more evenly to prevent drying.

Does using an air fryer as a microwave save energy?

Generally no. Air fryers take longer to preheat and cook, consuming more energy per use. Microwaves are faster and more efficient for reheating small portions, though air fryers are better for texture-focused cooking.