Air fryer or oven: which one consumes more power?
As more people pay attention to sustainability and energy use, choosing between a conventional oven and an airfryer matters. How these appliances affect your electricity bills and carbon footprint has become a hot topic, as households try to manage rising energy costs while cutting their environmental footprint. Knowing how they differ in energy use, efficiency and day-to-day practicality helps you make a smarter pick for your kitchen.
How much energy do they use?
Conventional ovens typically draw between 2,000 to 5,000 W (watts), while airfryers generally use about 1,000 to 1,800 W (watts). That means airfryers usually need roughly half—or even less—of the power of many ovens while running. But the power rating alone doesn’t tell the whole story. Total energy use depends on how long the appliance runs, combining preheating and cooking times. Ovens often need longer preheat and cook times because of their larger size, whereas airfryers have compact cooking chambers that heat up quickly and can cut cook times significantly.
What that means in practice
The airfryer’s smaller size and faster heating translate to better energy efficiency, especially for quick snacks or small meals. Ovens, on the other hand, tend to use more energy overall because they handle larger volumes and keep heating for longer to get an even result. That’s why ovens are invaluable for larger dishes where capacity and versatility matter. For everyday meals or quick bites, switching to an airfryer can be an efficient alternative that saves energy while staying convenient.
It’s important to weigh power rating against runtime to work out actual energy use. Airfryers win on short cook times, while ovens are better when you need to cook several dishes at once.
What they’re good at — and where they fall short
Conventional ovens come with clear strengths: they can cope with large meals and offer a wide range of cooking methods—baking, roasting and producing dishes for big gatherings. They’re ideal for roasting whole chickens, baking large cakes and preparing festive holiday meals. Ovens give even heat distribution for consistent results, but their downsides include higher energy use and longer cooking times.
Airfryers, by contrast, are compact, heat up fast and cook food evenly with less oil (often promoted as a healthier option). Their speed and convenience make them perfect for reheating leftovers and cooking small dishes. The flip side is the limited basket size, which restricts how much you can cook in one go, and they can’t replace all oven jobs—things like baking large cakes or casseroles still need an oven.
Real-life examples and observations
One family that switched from using the oven to mainly cooking with airfryers reported nearly a 40% reduction in cooking-related energy use. Shorter cooking and preheating times were cited as the main reasons for that drop. Other personal accounts note lower energy bills after moving everyday meals to airfryers, while still keeping the oven for larger meals and family get-togethers.
Tips for cooking more efficiently
- Only preheat the oven when you really need to, and turn it off a few minutes early to make use of the residual heat.
- Don’t overcrowd the airfryer basket — that slows cooking and raises power use.
- Keep appliances clean so they work efficiently and distribute heat evenly.
- Try to cook during off-peak hours (when electricity is cheaper) to save money, given the fluctuating electricity rates some suppliers offer, such as Altid Energi.
With these facts and tricks in mind, pick the appliance that fits your cooking habits and energy aims. Airfryers are great for quick, smaller meals, while ovens remain irreplaceable for bigger jobs and flexible cooking. Using both where they shine lets you make the most of your energy use without compromising the results you want.