Professional commercial kitchen with a group of chefs preparing food, featuring a large commercial air fryer with a digital display and air vent on a stainless steel countertop, cooking crispy golden fries

February 21, 2025 Lisa Santorelli

The Surprising Truth: Do Professional Chefs Use Air Fryers?

Ever wondered if professional chefs use air fryers? Short answer: yes, and for good reason! A commercial air fryer saves time, cuts oil, and keeps kitchens efficient. But is it a game-changer or just a trendy gadget? Stick around to find out how chefs really use them!

Air Fryers in Home Cooking

Air fryers have taken home kitchens by storm, promising crispy, golden perfection with little to no oil. For home cooks, they offer a hassle-free way to enjoy their favourite fried foods without the guilt. Imagine whipping up a plate of perfectly crisp fries without the mess of deep frying—sounds like a dream, right? The convenience factor alone has made air fryers a go-to for busy families and health-conscious food lovers. No wonder they’re flying off store shelves.

Popularity Among Home Cooks

Home cooks can’t get enough of air fryers. They’re fast, easy to use, and surprisingly versatile. From crunchy fries to juicy chicken wings and even homemade granola, these little machines can handle it all. They fit perfectly into the fast-paced lifestyle of many Canadians, making meal prep less of a chore. With minimal cleanup and no greasy pans to deal with, it’s easy to see why air fryers have become a kitchen staple.

Professional kitchen scene with a chef monitoring a commercial air fryer with a digital display, cooking crispy golden fries, set in a busy restaurant environment

Professional Kitchens vs. Home Kitchens

While air fryers are a hit at home, their role in professional kitchens isn’t as straightforward. Unlike a home cook preparing dinner for a small family, restaurant chefs work under tight deadlines and serve hundreds of people daily. Their equipment needs to be powerful, efficient, and consistent. A commercial air fryer can meet some of these demands, but does it truly stand up to the demands of a professional kitchen? Let’s break it down.

Different Needs and Priorities

Home cooks want convenience, quick meals, and healthier options. Chefs, on the other hand, need precision, consistency, and the ability to prepare large volumes of food quickly. A commercial air fryer can be useful for specific tasks, but it won’t replace traditional frying or high-heat cooking methods. In a professional kitchen, every second counts, and chefs can’t afford to compromise on flavour or texture. That’s why air fryers, while useful, are often used as a supporting tool rather than the main workhorse.

Traditional Cooking Methods

Chefs spend years mastering techniques like deep frying, roasting, and grilling. These methods offer total control over heat, timing, and seasoning, which is crucial when cooking at a high level. Air fryers may produce crispy food, but they can’t replicate the rich depth of flavour that comes from traditional frying in hot oil. That said, they do offer an alternative for restaurants looking to provide healthier options. Some chefs are finding creative ways to use them while maintaining the quality of their dishes.

Emerging Trends

Despite some skepticism, air fryers are making their way into professional kitchens. With diners increasingly looking for healthier options, restaurants are adapting to meet demand. This shift has led some chefs to rethink their approach and find new ways to integrate air fryers into their menus.

Air Fryers for Specific Applications

Fast-casual restaurants and food trucks are using commercial air fryers to prepare crispy appetisers and sides without the excess oil. A bustling burger joint might use one to crisp up sweet potato fries, while a high-end bistro may experiment with air-fried vegetable chips. Because they heat up quickly and cook food evenly, air fryers can also help with speed and efficiency in the kitchen. They won’t replace traditional fryers anytime soon, but they’re proving to be a handy tool for specific tasks. With rising food costs and sustainability concerns, the ability to cut back on oil usage is another bonus.

Innovation and Experimentation

Some chefs see air fryers as a challenge—how can they use them in ways that push culinary boundaries? Instead of just frying, chefs are experimenting with air-roasting, dehydrating, and even baking. Picture a perfectly crisp piece of salmon with a golden crust, cooked in minutes without drying out. Or a batch of air-fried churros, crunchy on the outside and soft inside, dusted with cinnamon sugar. The best chefs know that great cooking isn’t just about tradition—it’s also about innovation.

Chef in a commercial kitchen using a stainless steel commercial air fryer with a digital display to cook and plate crispy chicken wings, while other chefs prepare food in the background

Chef Opinions and Perspectives

Not all chefs are convinced that air fryers belong in a high-end kitchen. Some view them as a shortcut that can’t replace classic techniques. Others see them as just another tool in their arsenal, useful for certain applications but not essential. In many cases, it depends on the type of restaurant and the menu they serve.

Many chefs agree that while air fryers can be helpful, they won’t replace deep fryers, ovens, or grills. But for quick-service restaurants, caterers, and food trucks, they offer a fast, efficient way to prepare certain dishes. The key is knowing when and how to use them effectively.

Whether they’re a must-have kitchen gadget or just another trend, air fryers have certainly sparked debate among chefs. And as the food industry continues to evolve, it will be interesting to see how they fit into the future of professional cooking. One thing’s for sure—air fryers aren’t going anywhere anytime soon.