Emma took the new gadget out of its box and put it on the counter next to the air fryer, which was still warm. It looked like a thick, round spaceship with a glass door that wanted to be opened. Dinner was late, the kids were running around, and the oven was already full with a lasagna that would need at least 30 more minutes. The usual chaos on a weekday.
She tapped the screen and scrolled through the icons for bake, steam, slow cook, grill, air fry, roast, sauté, sous-vide, and reheat. She raised an eyebrow. One device can cook in nine different ways.
When the first clouds of fragrant steam rose, her air fryer suddenly felt… old.
From the “air fryer craze” to a real kitchen hub that does it all
The air fryer was the star of busy kitchens not too long ago. That little box promised crispy fries with less oil and less guilt in tiny apartments, shared houses, and family homes. It changed how a lot of us made quick meals after work, frozen food, and chicken wings.
Then, things changed. People who used it more often saw its limits more clearly. The basket was too small to hold a whole family roast. The cakes were strangely dry. Cleaning up anything with sauce on it was a pain. There was still a piece missing from the dream of “one device for everything.”
The new multi-function cooker is sliding right into that space. Think of a small appliance that looks like a small oven but works like a Swiss Army knife in the kitchen. One touch and it turns into a steamer for delicate fish. Another touch and it sears vegetables with direct heat.
On a Tuesday night in a normal apartment in Lyon, I watched a couple use it to steam rice, grill salmon, and air fry broccoli — all in under 30 minutes. No juggling pans, no jumping between oven and stove. Just swapping modes like you’d swap apps on a phone.
It’s not just “air frying plus a few extras” that sets this new generation of gadgets apart. It’s how the machine handles heat and moisture. Air fryers send hot air into a small space. These new devices combine convection, steam, and precise temperature control to move from low-and-slow to high-and-crisp in the same bowl.
That mix lets you do things that the old air fryer couldn’t. Soups, slow braises, crusty bread, ultra-soft eggs, overnight oats, even sous-vide style steak. In other words, **it’s not a fryer with bonuses, it’s a small smart kitchen wearing a single plug**.
Nine cooking methods in one: how to actually use them day to day
The magic starts once you stop thinking “gadget” and start thinking “primary stove”. The nine core functions often found on these devices cover almost everything: air fry, convection bake, steam, steam-bake, slow cook, sauté, grill, sous-vide style, and gentle reheat.
On a hectic weekday, that translates into a very simple method. Start by sautéing onions directly in the pot, hit a button to switch to slow cook for a curry, then finish with a short blast of air fry on the top tray to crisp naan or chickpeas. Same machine, no sink full of pans staring at you afterwards.
The biggest revelation is steaming combined with crisping. Old air fryers struggled with chicken breasts, which went from pale to cardboard in minutes. With steam-bake mode, you lock in moisture first, then finish with dry heat for color. I watched a batch of chicken thighs go from fridge-cold to bronzed, juicy and sizzling in under 25 minutes.
Another night, a student I met used only three modes in a row: steam for dumplings, grill for peppers, reheat for yesterday’s rice. That was his “lazy dinner”, and he still ate better than many of us do when we open a delivery app out of habit.
There’s a logic behind this new workflow. Traditional cooking divides tools by fuel: oven for baking, stovetop for boiling, big pots for slow cooking. The nine-in-one gadget divides by technique instead. You pick a result — juicy, crispy, melting, smoky, precise — and let the program manage the boring part: heat curves, moisture, fan speed.
It’s not perfect, of course. Some recipes need a bit of trial and error, and not every dish turns out Instagram-pretty the first time. *But once your hands learn where the buttons are, the device starts to feel less like tech and more like a very patient, slightly nerdy sous-chef.*
Small habits, big gains: getting the most out of your new gadget
The best way to break up with your air fryer is simple: give the new device one full week as your main cooker. Put the oven and stove on “vacation mode”. Every meal, ask yourself, “Which of the nine modes could handle this?” Start basic: breakfast oats with steam, roasted vegetables with convection, crisped chickpeas with air fry.
This forced habit does two things. You learn the timing of each function without staring at the manual. And you quickly discover two or three “signature combos” that fit your life, like steam-bake for bread or slow cook plus grill for fall-apart ribs with a charred edge.
Plenty of people buy these gadgets and then slide them into the “small appliance graveyard” above the fridge. The main mistake is treating it like a weekend toy instead of a weekday workhorse. Another trap: expecting perfect restaurant results from frozen nuggets and then feeling disappointed. We’ve all been there, that moment when the picture in your head doesn’t match the food on your plate.
The trick is to start with food you already cook, not fantasy recipes. Use it for Tuesday pasta sauce, Saturday pancakes, Sunday roast vegetables. Let it quietly replace two or three old tools before you decide if it deserves its counter space. Let’s be honest: nobody really does this every single day.
The people who love these nine-in-one cookers the most aren’t the ones following elaborate recipes. They’re the busy ones who discovered they could cook “good enough plus a little better” with half the effort.
- Swap: Replace your aging air fryer, rice cooker, and slow cooker with the single multi-function unit.
- Start small: Pick three core modes for the first month (for example: steam, air fry, slow cook).
- Batch cooking: Use steam-bake on Sundays for vegetables, grains, and proteins you can reheat gently all week.
- Cleanup rule: Line trays with baking paper or reusable liners; rinse the pot while it’s still warm.
- Storage: Keep it out on the counter — if you box it away, you won’t touch those nine modes again.
Beyond the air fryer trend: what this says about how we really cook
The air fryer boom told a clear story: people wanted faster, crispier, less greasy food without needing chef-level skills. This new generation of multi-cookers tells another one. We’re tired of juggling five appliances for one simple dinner. We want one solid machine that quietly does most of the heavy lifting, without bossing us around with endless notifications and apps we never open.
These nine-method gadgets won’t turn every weeknight into a magazine-ready meal. What they can do is raise your “average dinner” from “meh, frozen something” to “hey, this actually tastes home-cooked” more often. That’s a quiet shift, but a powerful one.
In a few years, we might remember the air fryer as the first step — the gateway device that showed ordinary kitchens that smart, compact cooking was possible. The real revolution may be this less flashy, more capable box humming away on the counter, steaming, sizzling, and roasting while you’re in the next room helping with homework or finally sitting down for five minutes.
| Key point | Detail | Value for the reader |
|---|---|---|
| Nine methods, one device | Combines air fry, bake, steam, grill, slow cook, sauté, sous‑vide style, steam-bake, and reheat | Replaces multiple appliances, frees space, centralizes everyday cooking |
| Better texture and flavor | Controls both heat and moisture, not just hot air | Juicier meats, crispier vegetables, fewer dry or rubbery results |
| Real-life time saver | Allows one-pot meals, batch cooking, and set‑and‑forget programs | Less time at the stove, easier weeknights, lower decision fatigue |
FAQ:
Do I really need this if I already have an air fryer?Probably not for frozen fries, yes for everything beyond that. The nine-in-one gadget gives you steaming, slow cooking, baking and grilling in the same space, which means full meals and bigger portions, not just side dishes.
Is it complicated to use all nine modes?The first days feel a bit like learning a new phone, then your fingers remember the two or three modes you use most. Most people end up rotating between a handful of favorites rather than using all nine daily.
Does it actually save electricity compared to an oven?
