A new countertop gadget promises nine cooking methods in one box, and kitchens everywhere are suddenly choosing sides.
The air fryer’s reign as the must-have appliance is under threat, as a new multi-function machine spreads across social feeds and shopping carts. Part oven, part grill, part dehydrator, this bulky newcomer is creating two loud camps: those who swear it can replace half the kitchen, and those who think it’s just the latest expensive fad destined for the back of the cupboard.
A new contender steps up to the worktop
The device at the centre of the row is a multi-cooker that claims to handle nine different cooking methods. Think of something roughly the size of a microwave, with the promises of a mini professional kitchen. At its core, this gadget aims to combine tasks normally split across an oven, hob, toaster, air fryer and slow cooker.
Retailers push it as an answer to shrinking kitchens, higher energy bills and busy evenings. Marketing materials focus on families juggling different diets and solo renters trying to cook “proper food” in tiny spaces. Social media videos show the same script: throw in raw ingredients, tap a setting, walk away, return to a golden-brown meal.
This nine-in-one gadget is pitched as the box that finally lets people retire their air fryer, slow cooker and toaster oven in one go.
What makes it different from older multi-cookers is the breadth of its functions aimed directly at air fryer fans. Instead of one or two dry-heat modes, it offers a full menu of options on a bright digital panel.
The nine cooking methods causing the fuss
Names and exact options vary by brand, but most versions of this new machine include a similar core line-up:
- Air fry
- Bake/roast
- Grill/broil
- Slow cook
- Pressure cook or rapid cook
- Steam
- Sauté/sear
- Reheat/keep warm
- Dehydrate
The big claim is less about each individual function and more about the promise that they can all be done in one chamber. You could sear meat, pressure cook it, then switch to air fry or grill to crisp the outside, all without moving the food to another pan.
Supporters say this sequence is where the machine shines. Critics call it unnecessary complication for people who were managing perfectly well with an oven and one pan.
Why some home cooks are ready to dump the air fryer
Among fans, the air fryer is already starting to look old-fashioned. Many early adopters say they used their air fryer daily, only to leave it unplugged since the new gadget arrived.
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For them, the draw is flexibility rather than raw power. They like being able to roast a chicken, steam vegetables and dehydrate fruit in the same device, using presets rather than manual timings. Some busy parents claim the machine has replaced not just their air fryer but their slow cooker and even their main oven for weekday meals.
Supporters describe it as a “one-button dinner machine” that handles everything from frozen chips to Sunday roast-style joints.
There is also a cost-of-living angle. UK and US energy-conscious cooks point out that a compact, well-insulated device heats up faster than a full-size oven. For a one-tray dinner, running the big oven for 45 minutes can feel wasteful. A machine that can blast food with circulating hot air or pressure cook it quickly looks like a cheaper option over time.
Convenience versus clutter
Another selling point is mess reduction. Fans say that being able to sauté onions, add stock, switch to slow cook, then finish with an air fry-style crisping means fewer pans and less washing up. That claim resonates with young professionals in shared flats, who may only have a small sink and limited storage.
For renters, there’s also something attractive about owning a powerful cooker that they can take with them when they move, especially where the built-in oven is ancient, unreliable or just runs too hot.
The furious skeptics: “Just use the oven”
On the other side, there is real irritation. Some seasoned cooks see this as another shiny object pushed by influencers and retailers keen on big-ticket sales. They point out that an oven can already roast, bake, grill and dehydrate with a bit of know-how.
Several gripes keep showing up in forums and comment sections:
- Size: the device is large, dominating smaller countertops
- Noise: fans and pumps can be louder than an air fryer
- Cleaning: a bigger chamber means more surfaces to scrub
- Cost: premium models rival the price of a budget full-size cooker
Critics argue it’s not a revolution at all, just a reshuffled bundle of existing functions in a box that takes up half the worktop.
There is also scepticism about longevity. Many who bought early air fryers remember non-stick coatings wearing out quickly or baskets breaking. They worry that a more complex system with hinges, gaskets and electronics could fail before it has paid for itself in saved energy.
Do nine modes really mean better food?
Some experienced home cooks take issue with quality, not hardware. They argue that a dedicated oven bakes better, a cast-iron pan sears better and a traditional grill gives nicer char. For them, the new device feels like a jack of all trades, master of none.
Underneath the noise, there is a deeper tension between convenience cooking and the slower rituals of scratch cooking. The air fryer already moved many people towards “set and forget” meals. A nine-mode machine goes further in that direction, encouraging cooking as an automated workflow instead of an active skill.
Energy, space and habits: who actually benefits?
The appeal of this gadget depends strongly on how and where someone lives. A single person in a studio flat, cooking small portions, can legitimately gain from a compact multi-cooker. They might fry less in oil, heat the main oven far less often and avoid buying multiple devices.
A family of five in a suburban house with a huge range cooker might see little advantage. Their existing oven can handle trays of vegetables, bread and large joints more comfortably than a tabletop box with a smaller basket or tray.
| Household type | Likely benefit from nine-in-one gadget |
|---|---|
| Solo renter, small flat | High — saves space, cuts oven use, combines tools |
| Couple with basic oven | Moderate — helpful for quick weeknight meals |
| Large family with big range | Low — capacity limits meals, oven stays central |
| Students in shared housing | High — portable, reliable for those with poor communal ovens |
There is also a learning curve. Air fryers were relatively simple: one basket, one fan, a couple of dials. Multi-mode gadgets require people to trust presets with unfamiliar terms such as “combo cook” or “smart finish”. That can intimidate less confident cooks, especially older ones who grew up with knobs instead of touch screens.
From trend to tool: questions to ask before buying
As the hype grows, consumer groups are already suggesting a few practical checks before ditching an air fryer for a nine-in-one box:
- What dishes do you realistically cook each week?
- Will you use functions like dehydrate or steam, or are they just nice ideas?
- Do you have enough counter space to leave it out permanently?
- Is the basket or tray large enough for your usual portions?
- How easy are the parts to clean in an ordinary sink?
Running a quick cost-per-use calculation can also help. If a device costs as much as a month’s rent, but you only expect to use the advanced modes once or twice a month, a mid-range air fryer plus a decent pan may still be the smarter combination.
Understanding the jargon: air fry, pressure cook, dehydrate
For shoppers comparing appliances, a few terms are worth unpacking. “Air fry” is essentially fast, high-heat convection: a fan blows hot air around food to mimic frying without deep oil. “Pressure cook” traps steam in a sealed chamber, raising the boiling point of water and speeding up cooking of tough cuts and beans.
“Dehydrate” runs the fan at low heat over several hours, pulling moisture from fruit, herbs or meat for snacks and long-term storage. While handy, this specific mode often demands patience and planning, so many owners rarely use it beyond an initial burst of enthusiasm.
Imagining a week with and without the new gadget
Picture a typical weekday for a working parent. With a standard oven and hob, they might preheat, chop vegetables, brown meat in a pan, move everything to a tray, then roast. With the nine-in-one, they could sauté in the main pot, add sauce and pasta, switch to bake mode and walk away. That sort of streamlined batch cooking is where multi-functional devices shine.
On the other hand, a keen home baker doing sourdough, traybakes and large pies will probably still rely on a full oven. A smaller gadget chamber struggles with big loaves and wide tins, and uneven browning near the heating elements can frustrate anyone aiming for precise results.
As air fryers once did, this nine-mode machine is pushing people to rethink what they expect from their countertop. Whether it replaces the trusty air fryer or ends up stacked next to it in the cupboard will depend less on the spec sheet and more on how each household actually cooks when the advertising has faded.
Originally posted 2026-03-08 22:30:00.