Can Air Fryer Use as Microwave The Ultimate Comparison Guide

No, an air fryer cannot fully replace a microwave due to fundamental differences in cooking technology—air fryers use rapid hot air to crisp and brown food, while microwaves heat quickly via electromagnetic waves, ideal for reheating and defrosting. While air fryers offer superior texture for fried foods, they lack the speed and convenience of microwaves for everyday tasks like warming leftovers or cooking frozen meals.

Key Takeaways

• Air fryers cannot replace microwaves for quick reheating or defrosting tasks.
• Use air fryers for crispy results—ideal for frying, roasting, or baking with minimal oil.
• Microwaves save time with rapid heating, perfect for leftovers or frozen meals.
• Combine both appliances for optimal cooking: microwave to thaw, air fryer to crisp.
• Air fryers offer healthier cooking with less oil, but lack microwave convenience.
• Choose based on need: speed (microwave) vs. texture (air fryer).

The Kitchen Dilemma: Can Your Air Fryer Replace Your Microwave?

Picture this: you’re standing in your kitchen, staring at two appliances — your trusty microwave and your shiny new air fryer. One heats food in seconds, the other gives you crispy, golden results that feel like restaurant quality. You’ve heard people say, “Oh, just use your air fryer instead!” But can an air fryer really do what a microwave does? And more importantly, should it?

If you’ve ever wondered whether your air fryer can double as a microwave, you’re not alone. With kitchen countertops getting smaller and budgets tighter, many of us want to know if one appliance can truly replace another. After all, microwaves are famous for speed and convenience — reheating leftovers, thawing frozen meals, or making instant oatmeal in under two minutes. Air fryers, on the other hand, promise healthier cooking with less oil and better texture. But can they cover all the same bases? In this guide, we’ll dive deep into the real capabilities of both appliances. We’ll compare cooking methods, speed, versatility, energy use, and even how each affects your food’s taste and nutrition. By the end, you’ll know exactly when to reach for the air fryer — and when to stick with the microwave.

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

Air Fryer: Convection Cooking with a Crispy Twist

Let’s start with how an air fryer works. Despite the name, it doesn’t actually “fry” anything. Instead, it uses rapid air circulation (convection) and a heating element at the top. Hot air — typically between 300°F and 400°F (150°C–205°C) — swirls around the food at high speed, cooking it from all angles. This creates a crispy exterior, similar to deep frying, but with little to no oil. Think of it like a mini convection oven with turbo boost.

For example, when you cook frozen chicken nuggets in an air fryer, the hot air quickly dehydrates the surface, forming a crunchy crust while the inside stays juicy. It’s ideal for foods that benefit from browning: fries, roasted veggies, chicken wings, and even baked potatoes. The key here is dry heat and air movement — perfect for achieving that golden, crispy texture.

Microwave: Speed Through Molecular Vibration

Now, let’s talk about the microwave. This appliance uses electromagnetic waves (microwaves) to make water molecules in food vibrate. As these molecules move, they generate heat — and that’s what cooks or reheats your food. Because it targets moisture, microwaves excel at heating wet or dense foods quickly: soups, pasta, steamed veggies, or a bowl of chili.

The process is fast — often 2–3 times quicker than conventional methods — but it doesn’t brown or crisp. That’s why your leftover pizza from last night might be hot, but the crust is soggy. Microwaves are great for speed and convenience, especially when you’re short on time. But they’re not designed for texture.

Key Differences in Heat Application

• Air fryer: Uses dry, circulating hot air. Cooks food from the outside in, promoting browning and crispiness.
• Microwave: Uses microwave radiation to agitate water molecules. Heats food from the inside out, but doesn’t create browning.
• Cooking time: Air fryers take longer (10–20 minutes for most meals), while microwaves often finish in 1–5 minutes.
• Texture outcome: Air fryers deliver crunch; microwaves deliver warmth — but often with a softer, sometimes rubbery texture.

So, can an air fryer use as microwave? Technically, yes — but only in a limited way. It can heat food, but it won’t do it the same way, and it won’t do it as fast.

Can You Reheat Food in an Air Fryer? (And Should You?)

Reheating Leftovers: The Air Fryer Approach

Yes, you can reheat food in an air fryer — and in many cases, it actually does a better job than the microwave. Why? Because it restores crispiness and texture. Think about your leftover fried chicken, French fries, or a burger. In the microwave, it turns into a soggy, rubbery mess. In the air fryer? It comes back to life with a crunchy outside and warm inside.

Here’s how to do it right:

• Preheat the air fryer to 350°F (175°C).
• Spread food in a single layer — don’t overcrowd. Use the basket or a parchment liner.
• Cook for 3–5 minutes, shaking halfway through. For larger portions, go up to 8 minutes.
• Check doneness — if the outside is crisp and the center is hot, it’s ready.

Example: Reheating 6 oz of leftover French fries in a Philips Airfryer took 4 minutes at 375°F. Result? Crispy, golden, and far better than the microwave’s 2-minute steam bath that left them limp.

When the Air Fryer Fails at Reheating

But here’s the catch: not all foods work well. Moist, dense, or water-rich dishes suffer in the air fryer. Think:

• Steamed rice (dries out and hardens)
• Soups or stews (can’t be reheated without a container that blocks airflow)
• Delicate items like scrambled eggs or omelets (overcook quickly and become rubbery)
• Foods with high moisture content (like steamed dumplings or wet casseroles)

In these cases, the microwave wins — hands down. It preserves moisture, heats evenly, and doesn’t risk drying out your meal. I once tried reheating a bowl of lentil soup in my air fryer (yes, in a metal container). After 10 minutes, the top layer was warm, the edges were scorched, and the center was still cold. Lesson learned.

Smart Reheating Tips

• For crispy foods (fries, chicken, pizza): Air fryer is your friend.
• For wet or delicate foods (soups, rice, eggs): Stick with the microwave.
• For mixed meals (like a casserole with a crispy topping): Use the microwave to heat the base, then finish in the air fryer for 2–3 minutes to crisp the top.
• Always cover with foil if you’re worried about drying out — but leave one corner open for steam to escape.

So, can an air fryer use as microwave for reheating? Yes — selectively. It’s a texture upgrade for certain foods, but not a universal replacement.

Cooking vs. Reheating: Can an Air Fryer Handle Microwave Tasks?

Defrosting and Thawing: A Clear Winner

Let’s talk about one of the microwave’s superpowers: defrosting. Microwaves have a “defrost” setting that gently thaws frozen meat, bread, or veggies in minutes. Air fryers? Not so much.

Air fryers cook — they don’t defrost. If you put frozen chicken breasts straight into an air fryer, the outside will cook before the inside thaws, leading to dry edges and a cold center. You can cook frozen foods (like nuggets or fish sticks), but they’re already pre-cooked — you’re just crisping them.

For true thawing (especially for raw meat), the microwave is far safer and faster. It uses low power to gently raise the temperature without starting the cooking process. Air fryers simply don’t have this function.

Speed Cooking: Instant Oatmeal, Popcorn, and More

Microwaves are famous for instant cooking tasks:

• Instant oatmeal (1–2 minutes)
• Popcorn (3 minutes with a bag)
• Boiling water for tea (2 minutes)
• Steaming veggies (4–5 minutes)

Can an air fryer do these? Let’s break it down:

• Oatmeal: No. You’d need a heat-safe bowl, and the dry heat would burn the oats before they absorb water. Microwave wins.
• Popcorn: Yes — with a special air fryer popcorn basket. It works, but it takes 6–8 minutes and uses more oil. Microwave is faster and cheaper.
• Boiling water: Technically yes, but inefficient. A kettle or microwave is better.
• Steaming veggies: Air fryers can roast veggies, but not steam them. For crisp-tender broccoli or carrots, a microwave with a steamer basket is faster and retains more nutrients.

The bottom line? Air fryers are not built for rapid, low-moisture cooking tasks. They’re slow starters and energy hogs for small jobs.

Everyday Microwave Tasks: A Reality Check

Ask yourself: what do you use your microwave for most?

• Reheating coffee? (Microwave: 30 seconds. Air fryer: impossible.)
• Melting butter or chocolate? (Microwave: 30 seconds. Air fryer: risky — could burn.)
• Making a mug cake? (Microwave: 1–2 minutes. Air fryer: 15+ minutes, and you’d need a special pan.)

For these quick, everyday tasks, the microwave is unmatched. The air fryer simply can’t compete on speed or convenience for small-scale heating.

Energy Efficiency, Cost, and Countertop Real Estate

Energy Use: Which Appliance Saves More?

Let’s look at the numbers. On average:

• A microwave uses about 1,000–1,500 watts but runs for short bursts (1–5 minutes).
• An air fryer uses 1,200–1,800 watts and runs for 10–25 minutes per use.

Even though both use similar wattage, the air fryer’s longer runtime means it consumes more energy per session. For example:

• Reheating a plate of food: Microwave (2 min) = ~0.05 kWh. Air fryer (10 min) = ~0.25 kWh.
• That’s 5 times more energy for the same result — and often a less desirable texture for moist foods.

If you’re trying to save on electricity, the microwave is the greener choice for quick heating.

Countertop Space and Budget

Most air fryers take up more space than microwaves. A standard 4-quart air fryer is about 12” x 12”, while a compact microwave is often 10” x 15” — and it’s usually taller, so it fits under cabinets.

Cost-wise:

• Microwaves: $50–$150 for basic models, $200+ for convection combo units.
• Air fryers: $80–$150 for mid-range models, $200+ for smart or large-capacity units.

So, if you’re short on space or budget, relying on one appliance for both roles sounds appealing. But as we’ve seen, they’re not interchangeable. You might save space, but you’ll sacrifice functionality.

Hybrid Appliances: The Middle Ground?

Some brands now offer air fryer microwaves or convection microwaves with air fry settings. These combo units aim to give you the best of both worlds.

For example, the Panasonic HomeChef 4-in-1 includes microwave, convection oven, air fry, and broil functions. It can reheat, bake, and crisp — all in one machine. But it’s expensive ($300+) and still not perfect. The air fry function uses a small basket, so capacity is limited.

Are they worth it? If you rarely cook large meals and value space, yes. But if you’re a serious cook or reheat big portions, a standalone air fryer and microwave may still be better.

Food Quality, Nutrition, and Taste: The Real Difference

Texture and Flavor: Crisp vs. Soft

This is where the air fryer shines. Because it uses dry heat and promotes Maillard reaction (browning), food tastes more “cooked” and flavorful. A reheated burger in the air fryer has a toasted bun and juicy patty. In the microwave? The bun gets soggy, and the meat turns rubbery.

Even simple foods like grilled cheese or quesadillas benefit from the air fryer’s crisp finish. It’s the difference between a “meh” meal and a satisfying one.

Nutritional Impact: What’s Lost and What’s Gained

Microwaves are often praised for preserving nutrients. Because they cook quickly and with little water, they retain more vitamins (like vitamin C and B vitamins) in veggies than boiling or frying.

Air fryers, while healthier than deep frying, use higher temperatures for longer. This can reduce some heat-sensitive nutrients. But they also reduce acrylamide (a carcinogen formed in high-heat starch cooking) by up to 90% compared to deep frying.

So, it’s a trade-off:

• Microwave: better for nutrient retention in delicate foods.
• Air fryer: better for reducing oil and improving texture in fried-style foods.

Best of Both Worlds: Strategic Use

Here’s a pro tip: use both appliances strategically.

• Use the microwave to quickly reheat the base of a meal (like rice or pasta).
• Finish in the air fryer for 2–3 minutes to add crispness to the top (like cheese, breadcrumbs, or a crust).

Example: Reheat lasagna in the microwave for 2 minutes. Then transfer to an air fryer-safe dish and crisp the top for 3 minutes at 375°F. You get warm, moist layers with a golden, crunchy crust — the best of both worlds.

Task	Microwave	Air Fryer	Best Choice
Reheat fries/chicken	Soggy, rubbery	Crispy, golden	Air fryer
Reheat soup	Even, moist	Dry, uneven	Microwave
Defrost meat	Fast, safe	Uneven, risky	Microwave
Make instant oatmeal	1–2 minutes	Not practical	Microwave
Crisp leftovers	Poor texture	Excellent	Air fryer
Energy efficiency (small tasks)	High	Low	Microwave

Final Verdict: Can an Air Fryer Use as Microwave?

After testing, researching, and living with both appliances, here’s the honest truth: an air fryer can use as microwave — but only for certain tasks, and never as a full replacement.

The air fryer excels at restoring crispiness, adding browning, and cooking foods that benefit from dry heat. It’s a texture upgrade for reheated fries, chicken, pizza, and roasted veggies. But it’s slow, energy-intensive, and terrible for moist, dense, or delicate foods. It can’t defrost, can’t make instant meals, and can’t handle small, quick heating tasks efficiently.

The microwave, meanwhile, remains the king of convenience. It’s fast, energy-efficient, and perfect for reheating soups, steaming veggies, melting ingredients, and defrosting. It may not give you crispy results, but it gets the job done — and it does it well.

The best approach? Use both — but use them for what they’re good at. Think of them as complementary tools, not competitors. Your microwave handles the quick, wet, and delicate jobs. Your air fryer handles the crispy, golden, texture-driven ones. Together, they cover almost every kitchen need.

And if you’re really tight on space, consider a convection microwave with air fry function. It won’t be perfect, but it can bridge the gap for light users.

At the end of the day, the goal isn’t to replace one with the other — it’s to use the right tool for the job. So next time you’re reheating last night’s burger, go for the air fryer. But when you’re heating your morning coffee? Let the microwave do its thing. Your taste buds (and your energy bill) will thank you.

Frequently Asked Questions

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

While air fryers can reheat food, they work differently than microwaves. Air fryers use convection heat, which may leave food less moist than microwave reheating, but they excel at crisping textures. For best results, use lower temperatures and shorter times.

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

Microwaves use electromagnetic waves to heat food quickly and evenly, while air fryers circulate hot air for crispy, oven-like results. If you want to use an air fryer as a microwave, expect longer cook times and different texture outcomes.

Can I defrost frozen food in an air fryer like a microwave?

Yes, but it requires manual adjustments. Air fryers lack preset defrost modes, so use low temperatures (around 250°F) and check frequently to avoid cooking the edges. Microwaves are still faster and more consistent for defrosting.

Is it safe to use microwave-safe containers in an air fryer?

No—only use air fryer-safe cookware like metal, ceramic, or parchment paper. Microwave-safe glass or plastic may warp or melt under the high, direct heat of an air fryer basket.

Can an air fryer replace a microwave for cooking frozen meals?

It’s possible, but not always practical. Air fryers can cook frozen foods (like nuggets or fries) with crispier results, but they take longer and have smaller capacities than microwaves for full frozen dinners.

Which is more energy-efficient: an air fryer or a microwave?

Microwaves win for speed and energy efficiency, using less electricity for tasks like reheating. Air fryers consume more power due to longer cook times, making them better suited for crisping than quick microwave tasks.