The hum of the extractor fan, the lonely slice of pizza on a baking tray, the oven preheating to 200°C “just for five minutes”. It was late, we were tired, and the idea of waiting for a full-size oven to warm up for a quick snack felt almost absurd. On the counter, the new Moulinex Easy Fry Infrared sat there, smaller, silent, a little futuristic with its black dome and glossy front.
We dropped the pizza in the basket, tapped two buttons, and walked away, half sceptical, half curious. Seven minutes later, the crust came out crackling, the cheese bubbling, with almost no smell of hot oil and no heat wave flooding the kitchen.
That was the moment we realised something had quietly shifted in everyday cooking. And now this thing is suddenly under 100 euros.
The airfryer that doesn’t behave like a toy gadget
The first surprise with the Moulinex Easy Fry Infrared is how grown-up it feels. Many airfryers look like bulky plastic eggs that end up exiled to the top of the fridge. This one is more compact, more angular, with a finish that doesn’t scream “discount gadget”.
On the worktop, it doesn’t dominate the space. The control panel is clear, responsive, and not overloaded with icons that mean nothing in real life. You see time, temperature, modes, and that’s about it. It’s closer to a small, serious oven than to a glorified fryer.
And you notice something else when it runs: the kitchen doesn’t turn into a sauna.
We tested it for a week the way people actually cook: rushed lunches, late dinners, weekend snacks. Frozen fries on Wednesday after work, marinated chicken thighs on Friday night, leftover vegetables on Sunday. No staged food styling, no perfect meal-prep jars.
On paper, the big promise here is the infrared system combined with hot air circulation. In practice, that meant faster browning and less need to flip food halfway. A tray of homemade potato wedges got nicely golden on the outside and stayed tender inside in under 20 minutes.
We also tried a small salmon fillet with broccoli. Ten minutes, 170°C. The top caramelised slightly, the fish stayed moist, and the broccoli didn’t go sad and grey.
Technically, what makes this machine stand out is the way it uses infrared heating to accelerate the surface browning while the hot air cooks through. That mix is what gives you crisp edges without drying everything into cardboard.
Infrared isn’t a marketing gimmick here. You see it when you reheat yesterday’s pizza: the bottom comes back crisp, not soggy, and the cheese doesn’t turn into rubber. It’s closer to a mini grill-oven than to a simple fan heater.
Energy-wise, preheating is minimal, if not nonexistent for small quantities. Compared to firing up a traditional oven for one tray, the difference in time and electricity starts to look very real when you repeat the gesture three or four times a week.
How to actually use it every day (without turning into a food influencer)
The simplest winning move with the Easy Fry Infrared is to think in “small trays” instead of “big meals”. One protein, one veg, 15–20 minutes, done. The basket is large enough for two portions, or a generous solo dinner.
A concrete routine that worked in our tests: cut vegetables in rough chunks (carrots, courgettes, peppers), toss with a spoon of oil, salt, paprika. Start them at 180°C for 10 minutes. Slide in a piece of chicken or tofu on top, same temperature, another 10–12 minutes.
You open the drawer, and dinner is there, golden and sizzling, without juggling three pans on the stove. It’s not restaurant food. It’s weekday food that doesn’t drain you.
Where most people struggle with airfryers is expectation versus reality. No, it won’t magically turn frozen junk into a Michelin dish. And yes, you can absolutely end up with dry chicken or sad fries if you push the temperature too high out of impatience.
The trick is to think “medium heat, little check-ins”. Start a bit lower than the preset suggests and peek inside halfway. The transparent front panel and easy drawer handling make that painless.
Soyons honnêtes : personne ne fait vraiment ça tous les jours, perfectly timing and weighing each portion. Some evenings, you’ll just throw in frozen nuggets and hit “Go”. *And that’s perfectly fine too.*
During our tests, one comment kept coming back from colleagues who borrowed the machine for a night:
“I stopped using the big oven for anything under 25 minutes. This thing is just faster and less tiring.”
That’s the quiet revolution here. Not some dramatic lifestyle change, just less friction between “I should cook” and “I actually cooked something decent”.
To keep it practical, here’s what people ended up using it for the most:
- Reheating pizza, quiche and savoury tarts without soggy crust
- Frozen fries and nuggets that stay crisp longer on the plate
- Quick roast veg from whatever is left in the fridge
- Toasting small pieces of bread, naan or pita directly in the basket
- Finishing off grilled cheese or gratins with a fast, strong top heat
Why the sub‑100 euro price changes the game
Let’s talk money, because that’s where this new promo hits hard. Airfryers started as a “nice-to-have” gadget at 150–250 euros, the kind of purchase you postpone or grab on Black Friday. Dropping below 100 euros for a model with infrared tech and the Moulinex badge changes the calculation.
It moves from “impulse splurge” to “everyday tool that can actually save you something back”, especially in energy and food waste. You preheat less, you reheat leftovers better, you cook smaller portions instead of ordering delivery just because you’re tired.
On a tight budget, that’s not theory. That’s the difference between a 40-minute oven cycle and a 12-minute basket session you can forget about while you shower.
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| Point clé | Détail | Intérêt pour le lecteur |
|---|---|---|
| Infrared + hot air combo | Faster surface browning with moist interiors | Better texture on fries, chicken, veg without drowning in oil |
| Price under 100 € | Promo drops it into entry-level territory with mid-range features | Makes a serious, tested model accessible without waiting for big sales |
| Everyday practicality | Quick preheat, easy cleaning, compact footprint | Replaces many small oven tasks, saves time, heat and electricity |
FAQ :
- Does the Moulinex Easy Fry Infrared really cook faster than a classic oven?Yes, for small to medium portions. It needs little to no preheating and the infrared boosts browning, so you often gain 5–10 minutes on weeknight recipes.
- Can you cook for a family with it, or is it just for one person?It’s ideal for one or two people. For a family, it works best as a second “fast oven” for sides, snacks, or smaller batches alongside a main dish.
- Is the food truly “healthier” than in a deep fryer?You use a lot less oil than in traditional frying, so fat intake drops. The result is closer to oven-roasted food than to classic fried food in terms of nutrition.
- Is it noisy or does it heat the kitchen a lot?Noise is comparable to a standard fan oven at low speed, and the external heat is limited. It won’t turn a small kitchen into a furnace in summer.
- Is the sub‑100 € price a good deal or just marketing?Given the infrared tech, performance in tests, and build quality, going below 100 € puts it in a very competitive sweet spot. Among branded models, it’s one of the more convincing offers right now.