We bought a Philips AirFryer XL about a year ago to try and wean ourselves off pan frying, to use as a potential substitute for deep frying and more importantly reduce the amount of oil we were consuming.
The idea was we'd use it for crumbed fish, chicken souvlaki / schnitzel, steak tips and maybe fries etc.
I've been really surprised at just how good it is.
Essentially, it's just a small convection oven with a turbo charged fan so I wasnt expecting much.
The drawer contains a basket where ones food goes however its possible to buy other fittings for baking etc.
It operates by way of dialing in the temperature and then starting the timer which means the default is "start and forget".
Its so small that it takes only 3 minutes to preheat to 200 degrees (I don't even bother preheating).
Everything cooks much quicker than in our convection oven - preheating our oven takes close to 10 minutes, and what takes 15 minutes in the oven takes 12 in the AirFryer (no preheating) which is great for when I get home drunk and want some spring rolls / crispy wontons / fries / pies.
Whats most important is the results and for our use, nine times out of ten they are better than what we would get from the convection oven (with the exceptions requiring a tweak to the recipe to get an equivalent or better result) and the cooking method lends itself towards very consistent results.
Generally speaking, the meat we cook in the AirFryer has a wonderfully browned all over crust and a moist juicy interior.
Crumbed Fish / Chicken is never soggy - its always perfectly crunchy and still really moist inside.
We cooked some cheap rump steak in it the other night and it was surprisingly good - as good as I could do in a pan.
I like my Sweet Potato Chips roasted until they are crispy with that caramel sweetness that comes out just before they burn and become inedible - 20 minutes in this baby with a slight shake at the 10 minute mark and I'm there.
Since we bought ours, our uncles / aunties and grandparents have all followed suit.
I find we dont use our convection oven nearly as much as we used too and our electricity bill has gone down too which is a nice bonus (our usage dropped 5-10% which I imagine is a function of operating a smaller, more efficient electronic appliance for a much smaller amount of time).
We still do roasts in the convection oven as we typically do shoulders which wouldn't work well in an AirFryer however I have seen folk do Pork Belly / Butterflied Lamb Legs with great results.
I cant say that its a perfect deep fryer replacement however we now dont find ourselves wondering whether we should buy a deep fryer.
My only gripe with it is its a bit on the small side for a family of five (and we have an xl model). We could probably do with two if we had the space however Im happy to cook in batches as we can do the kids first and let theirs cool down whilst ours is cooking.
Having joined a facebook page where people share their recipes and usage, its been interesting to see just how people are using them. Theres a reasonable number of mobile people who take them with them so they can cook on the road as its easy to use for eggs (come out similar to poached), bacon, chops etc and many use them as they dont have an oven.
ConsCould be bigger (but would impact portability) Can be expensive (We got ours for $60 but they generally go for $300ish)