The microwave makes its usual “ding,” but no one in the kitchen moves. A second appliance quietly hums on the counter, giving off a soft warmth and the smell of bread baking. The frozen lasagna looks pale and rubbery behind the glass, and on the other side, a tray of vegetables is browning and the edges are caramelised, like something you’d see in a real restaurant kitchen.
For a long time, the microwave was the best way to save time on weeknights. Get hot, beep, and eat. But lately, something else is slowly taking its place, one crunchy reheat at a time.
You may have already seen it in a friend’s kitchen. You might even have one and not even know what it can do.
Why the microwave is losing the battle without making a sound
The microwave’s dirty little secret is that it heats things up quickly but not well. The food is hot on the edges, lukewarm in the middle, and has that sad, chewy texture that we all pretend to like on busy nights. Pizza turns into rubber, fries die a second time, and leftover roast chicken gets dry and stringy.
We accepted this trade-off for years, telling ourselves that the convenience was worth the cost. Push a button, wait three minutes, and then swallow. But the more we care about what we eat, the less this compromise makes sense. Especially when a new kind of oven can do the same thing, almost as quickly, and with real flavour and texture.
I saw a couple test their new air fryer for the first time in a small flat in Lyon one night. Their microwave was in the corner, a little yellowed, like an old TV that no one wanted to get rid of. They added some limp fries from lunch, the kind you would usually eat with a sigh of resignation. The fries came out golden, crackling, and almost fresh seven minutes later.
They looked at each other like they had just found a shortcut they should have known about ten years ago. The microwave was unplugged and put away in a cupboard “just in case” that same week. It hasn’t come out since then.
It’s not magic; it’s physics that makes the difference. A microwave sends waves through food that make water molecules move, heating the food from the inside out but ruining its texture. The air fryer is like a small convection oven that blows hot air around the food.
So things don’t just get hot; they also get brown. The edges are crisp, the surfaces caramelise, and the moisture stays inside. When you reheat a slice of pizza, it goes from a sad, spongey triangle to a thin, crispy crust with cheese that has melted. And all of this usually takes less than ten minutes, and you don’t have to waste energy by preheating a big oven. That’s when the microwave really starts to lose points.
The air fryer revolution is taking over the kitchen.
The trendy name of the air fryer isn’t what makes it so powerful; it’s the way it changes people’s daily routines. You don’t just put a plate in the microwave and hope for the best. Instead, you put your leftovers in a small basket, set the time and temperature, and let the hot air do its job.
A simple method works almost every time to reheat: 160–180°C for a few minutes, with a quick shake in the middle. Pizza, roasted potatoes, grilled vegetables, chicken, quiche and even croissants from the day before all of a sudden seem like they deserve a nice plate instead of a fork over the sink. It’s not just heating up; it’s bringing back to life.
Most people begin with the classics: frozen fries, chicken nuggets, and pizzas from the oven. After that, the air fryer slowly makes its way into every meal. A young dad in Barcelona told me that he now “cooks everything that fits” in it. One tray dinners with salmon fillets and seasoned vegetables. Five minutes to make toasted sandwiches. Rice that has been reheated with a little oil and soy sauce and tastes like it came from a wok.
The funniest thing is the messages people send each other, like “You HAVE to try reheating roast potatoes in this thing.” We used to suggest new TV shows, and now we suggest new ways to reheat food. That’s how you can tell that an appliance is really making a difference.
The air fryer also has a psychological effect that changes the game: it looks and feels more like a “real” cooking tool than a microwave. You don’t just zap things; you set the temperature, hear the fan, and smell the food. It doesn’t just feel like reheating; it feels like cooking.
And let’s be honest: no one really thinks about how the texture and taste will affect the long-term cost when they hit the microwave button every day. The gap is clear and quick with the air fryer. You see colour, you hear crunch, and you feel like your leftovers get a second chance instead of a sad encore. *That little emotional reward is what slowly moves the microwave to the back of the counter.
How to really replace your microwave every day
You don’t just throw away your microwave to get a new one. This happens when you use the air fryer to reheat yesterday’s roast chicken instead of the microwave. Set the temperature to 170°C, put the pieces in the basket, and let them cook for 6 to 8 minutes. The skin gets crispy again, the meat warms up without drying out, and all of a sudden “leftover night” doesn’t feel like a punishment.
For pizza, turn the heat up a little more: 180–190°C for 4–6 minutes, depending on how thick it is. No foil, just put it right on the basket or on a tray with holes in it. The crust comes back to life, the cheese melts slowly, and the cardboard texture you remember from the microwave fades away.
Fear of time is the most common: “Won’t this take longer than the microwave?” Yes, a little bit on paper. In reality, those extra three or four minutes make the difference between “I’m just feeding myself” and “I’m really eating something good.” If you’re tired, start by switching out some small things, like fries, roast potatoes, pizza, quiche, and pastries. If you want, you can let your microwave make coffee or soup for a while.
We’ve all been there: looking at leftovers and feeling like you don’t want to do anything. The key is to make new reflexes. Instead of putting your plate on the microwave tray when you get home, you put it in the air fryer. You push a button, then take off your shoes and get a glass of water. When you get back, your food smells like dinner instead of compromise.
Sara, 32, who lives in a small studio in Lisbon, laughs and says, “Once I started reheating everything in the air fryer, my microwave turned into a glorified bread box.” “I didn’t mean to get a new one.” It just… stopped working.
Foods that are best to reheat in an air fryer
Roasted vegetables, potatoes, meat, fish fillets, pizza slices, savoury tarts, puff pastry, spring rolls, gratins, and anything else that is breaded get a second life with real texture.
What to stay away from or change
Soups, stews, and very saucy foods, as well as very liquid leftovers, fit better in a small pan or pot. Some air fryers come with trays or ramekins that help, but you can still use the microwave if you want.
Why it changes your routine without you knowing
You cook more at home, throw away less food, and feel less bad about leftovers. You also tend to reach for ultra-processed ready meals less often because real food stays appealing for longer.
How kitchens of the future might look without a microwave
Today, if you walk into a newly furnished kitchen, you’ll often see three things in a row: a built-in oven, a coffee maker, and a big air fryer on the counter fighting for space. The microwave is becoming less and less of a part of the picture. Like an old habit you can’t quite break, some people keep a small one hidden away in a cupboard “for emergencies.” When they move into a new place, some people skip it completely and then realise months later that they don’t miss it at all.
The change is as much cultural as it is technical. The air fryer fits the times: it’s small, works well, uses less energy, and works with people who want food that is quick but still tastes “real.”
| Key point | Detail | Value for the reader |
|---|---|---|
| Air fryer as a microwave replacement | Crisper, tastier reheating of most everyday dishes in under 10 minutes | Transforms leftovers into meals you actually want to eat |
| Gradual switch, not a radical break | Start with pizza, fries, roasted foods, then expand to full meals | Makes the transition easy, without adding stress or complexity |
| New kitchen habits | Less food waste, fewer sad ready-meals, more home-style cooking | Better everyday eating without spending more time or money |
FAQ:
Question 1: Can an air fryer really take the place of a microwave?
Yes, for most solid foods. A microwave is still faster and easier for liquids like soup or reheating coffee, so some people keep a small one just for that.
Question 2: Do air fryers use more power than microwaves?
The power draw is higher per minute, but the cooking is quick and focused, and you don’t have to preheat a big oven. For reheating and small portions, the total amount of energy used is often the same or less.
Question 3: Are air fryers really better for you?
They let you cook and reheat with little or no extra oil, which can help you eat less fat than deep-frying or greasy ready meals.
Question 4: What size should I get for a small kitchen?
A 3–4 litre model is usually enough for one or two people and will fit on most countertops. Families with more than four people usually like 5–6 litres so they can cook a whole meal at once.
Question 5: Do I need any special tools or recipes to get started?
No. A simple basket model will do. You can start with the recipes and leftovers you usually use in the oven. Just cut down on the time a little and watch them the first few times.
