there is no credible scientific evidence to suggest that either air fryers or microwaves cause cancer when used according to their intended purposes and manufacturer's instructions.
Microwaves use electromagnetic radiation in the microwave frequency range to heat food by exciting water molecules, which generates heat. The radiation used in microwaves is non-ionizing, meaning it lacks the energy to remove electrons from atoms and cause changes to DNA, which is the type of radiation typically associated with cancer risk.
Air fryers, on the other hand, cook food by circulating hot air around it, creating a crispy and fried-like texture without the need for excessive oil. They do not use any form of radiation like microwaves.
Both air fryers and microwaves have undergone extensive safety testing and regulation by health authorities, such as the U.S. Food and Drug Administration (FDA), to ensure they meet safety standards and do not pose health risks when used as directed.
It's essential to use appliances like air fryers and microwaves correctly and maintain them according to the manufacturer's guidelines. Additionally, always use microwave-safe and air fryer-safe cookware to avoid any potential hazards. As with any kitchen appliance, common-sense precautions should be taken, such as avoiding overheating, using suitable containers, and following safety guidelines.