They both sit on the counter and cook fast, but they do very different jobs. Here's how the air fryer and microwave compare — and when each is the better choice.
Key takeaways
Q: Is an air fryer better than a microwave?
A: For crisping and cooking, yes — the air fryer browns and crisps where the microwave only heats. The microwave still wins for speed and liquids.
Q: Which is faster?
A: The microwave, for simply heating; the air fryer is slower but gives a far better texture.
Side by side
| Air fryer | Microwave | |
|---|---|---|
| Texture | Crisp, browned | Soft, can go soggy |
| Speed | Slower | Fastest to heat |
| Cooking | Roasts, fries, bakes | Heats, steams |
| Liquids / soups | No | Yes |
| Reheating crispy food | Excellent | Poor |
| Energy | Low | Very low for short bursts |
The verdict
They're complementary, not rivals. The microwave is unbeatable for heating liquids, steaming veg and the fastest reheats. The air fryer wins any time texture matters — cooking from raw, crisping, and reheating anything that should be crispy, like takeaway. Most kitchens benefit from both. See also air fryer vs oven.
Frequently asked questions
Is an air fryer better than a microwave?
For cooking and crisping, yes — it browns and crisps food where a microwave only heats. But the microwave is faster for simply warming food and handles liquids the air fryer can't.
Which is faster, an air fryer or microwave?
The microwave heats food fastest. The air fryer takes longer but gives a crisp, browned texture a microwave can't.
Should you have both an air fryer and a microwave?
Many kitchens benefit from both — the microwave for liquids and quick heating, the air fryer for cooking and crisping.