The air fryer sits in the corner of the counter like a retired gadget, still plugged in but strangely quiet. At first, it was the hero of weeknight dinners: fries without guilt, crispy chicken without splattering oil everywhere, frozen snacks turned into “homemade” in 12 minutes. Then something shifted. The drawer became harder to clean, the basket started smelling faintly of last week’s nuggets, and half the recipes online began to feel exactly the same.
Now, a new device is quietly taking its place in real kitchens: a compact oven that doesn’t just fry, but grills, steams, roasts, slow-cooks and more, all in one square of countertop. People who swore by their air fryer are suddenly baking bread, searing salmon and reheating pizza like it just left the restaurant.
The era of the single-use “miracle” gadget might be over.
From one-trick air fryer to nine-in-one kitchen ally
Spend five minutes in a modern kitchen and you’ll notice a pattern: counters cluttered with appliances that each promise to change your life. The air fryer had its moment. Then came the multicooker, the waffle iron, the smoothie maker, the vacuum sealer. At some point, the outlets run out. The new generation of multi-function mini-ovens is born out of that fatigue. One compact device, nine cooking modes, and a simple promise: cook almost anything, in almost any way, without needing a degree in culinary engineering.
The result is a kind of quiet revolution: less visual chaos, more control, more real cooking.
Take Laura, 37, who lives in a small apartment with a kitchen the size of a walk-in closet. For two years, her air fryer was the star of the show. Frozen fries, wings on game night, “healthy” schnitzels for the kids. Then she bought a 9-in-1 countertop oven on a whim after seeing a video of someone steaming fish and then browning the skin in the same machine.
Within a month, the air fryer had migrated to the top of the fridge, “just in case.” The new oven roasted a whole chicken on Sunday, slow-cooked pulled pork on Wednesday, and even proofed and baked cinnamon rolls over the weekend. The family started eating fewer beige frozen foods and more real meals. The big change wasn’t the recipes. It was the feeling of actually cooking again — with one device instead of four.
The air fryer is basically a small, powerful convection oven with a basket. It blasts hot air around food to mimic frying. That’s useful, but also limited. The new 9-in-1 devices go further: they combine convection, grill elements, steam injection, low-temp slow cooking, dehydrating, and often a classic bake mode.
Technically, that means you can crisp fries, steam vegetables, bake bread, reheat leftovers without drying them out, grill skewers, and even dehydrate fruit or herbs. In practice, what changes is your reflex. Instead of thinking “What can I air fry?”, you start asking “What do I feel like eating?” and the machine adapts. It’s a subtle shift, but it opens the door to variety instead of repetition.
Nine cooking methods, one device: how to actually use them
The magic isn’t just in the list of functions, it’s in how you use them day to day. Picture this routine: on Monday night, you throw seasoned chickpeas and sliced sweet potatoes on the tray, choose “air fry / convection crisp,” and 20 minutes later you have a crispy base for bowls. On Tuesday, you switch to “steam + convection” for salmon and green beans, so the fish stays melting and the beans stay bright.
➡️ State LNP promises “strict new audits” of solar and wind, Barnaby promises a big new coal plant
➡️ If you feel tense before relaxing, psychology explains the nervous system shift
➡️ Lidl to launch Martin Lewis-approved gadget next week – just in time for winter
➡️ Lidl to launch Martin Lewis-approved gadget next week – just in time for winter
On Friday, you go full comfort mode: “bake” for a small lasagna in a dish that fits right on the rack, then a quick “grill” blast at the end for golden bubbles on top. Same device, three completely different dinners, and you never touched the big oven. That’s the quiet strength of these 9-in-1 models: they slip into your real life, instead of asking you to change everything for them.
The biggest trap with multi-function gadgets is always the same: using only two modes and forgetting the rest. We’ve all been there, that moment when you realize your expensive machine has a yogurt function you’ve never even tried. These new ovens are no exception. People buy them for the promise of nine methods, then spend months stuck on “air fry” and “reheat” because it feels safe.
Let’s be honest: nobody really reads the full manual cover to cover every single day. The trick is to adopt one new mode per week, no more. One week you test “steam” on broccoli or dumplings. The next, you try “slow cook” on a cheap cut of meat while you work from home. The week after, you hit “dehydrate” for orange slices or apple chips. Small, low-pressure experiments gradually unlock the full value of the machine without turning dinner into a science project.
*“What changed everything for me wasn’t the number of functions, it was realizing I could cook a whole meal in stages without moving from one appliance to another,”* explains Marco, 42, who swapped his air fryer for a 9-in-1 oven last winter. “I steam vegetables, then grill chicken in the same device while the plates are already on the table. The kitchen finally feels less like a battlefield and more like a place to live.”
To make that shift easier, many chefs and home cooks suggest focusing on a few key uses at first:
- Use **steam or steam-combo modes** for fish, vegetables, and reheating rice without drying it.
- Switch to **convection / air fry** for anything you want crispy: potatoes, chickpeas, breaded chicken.
- Reserve **grill / broil** for final browning on lasagna, gratins, toast, and cheese.
- Try **slow cook** on rainy weekends for stews, pulled pork, or lentil dishes.
- Keep **dehydrate** as a fun bonus for herbs, fruit snacks, or crunchy toppings.
By thinking in families of dishes instead of random functions, the nine methods suddenly feel much less intimidating and much more like a natural extension of your usual habits.
Beyond gadgets: a new way of thinking about everyday cooking
Something deeper is happening behind this goodbye to the air fryer. It’s not just about chasing the newest shiny toy. It’s about a real desire to simplify, to reclaim space, to stop filling cupboards with single-task devices that barely see the light of day after Christmas. The appeal of a 9-in-1 machine is as much psychological as practical. One object, one place, one plug, nine possibilities. The brain relaxes a bit.
For some, that means finally getting rid of the toaster oven, the dehydrator that was used twice, and the old steam basket at the back of the drawer. For others, it’s the spark that brings them back to cooking after years of microwave dinners and takeout. A small tray of roasted carrots with thyme, a piece of fish perfectly cooked, yesterday’s pizza reheated so well it tastes new — these little victories change how you see your own kitchen.
| Key point | Detail | Value for the reader |
|---|---|---|
| From one-trick to multi-cooking | 9-in-1 ovens combine air frying, baking, steaming, grilling, slow cooking and more | Fewer appliances, more varied meals from a single device |
| Gradual learning | Adopt one new function per week instead of trying everything at once | Reduces overwhelm and helps you build real, lasting habits |
| Everyday quality of life | Better reheating, easier weeknight meals, less kitchen clutter | Makes cooking feel lighter and more enjoyable, not like a chore |
FAQ:
- Question 1Is a 9-in-1 oven really different from an air fryer, or is it just marketing?
- Answer 1Most air fryers are just small convection ovens with one dominant mode: hot air circulation. A true 9-in-1 model adds separate heating elements, steam options, precise temperature control, and cooking programs that change the humidity and airflow. That allows for gentle steaming, real baking, grilling, slow cooking, and dehydrating, not just “crispy hot air.”
- Question 2Will my fries still be as crispy as in my old air fryer?
- Answer 2Yes, if you use the dedicated convection or air-fry mode and don’t overload the tray. Many users even find the results better, because the larger cavity lets air circulate more freely and prevents sogginess. The key is a single layer of food and a quick shake or flip halfway through cooking.
- Question 3Can a 9-in-1 replace my main oven?
- Answer 3For singles, couples, or small families, it often can for 80–90% of meals. It heats faster, uses less energy for small portions, and does a better job reheating. For big roasts or batch baking, a full-size oven still wins, but many people end up barely turning on their big oven except for holidays.
- Question 4Is it worth upgrading if I already own an air fryer and a multicooker?
- Answer 4If your counter is crowded and you only use a fraction of what you own, a single versatile device can simplify your life. The upgrade makes the most sense if you want better baking, steaming, and reheating, not just frying. If your current setup truly works for you and you enjoy it, there’s no obligation to change.
- Question 5What should I look for before buying one?
- Answer 5Check the internal capacity (will your usual dishes fit?), the ease of cleaning (removable trays, non-stick but not fragile coatings), the clarity of the controls, and real user reviews about noise and reliability. Look for **clear, separate modes** rather than a confusing jungle of presets you’ll never touch.