An air fryer. It’s really a badly marketed product. Its real utility isn’t that it uses less oil, but that it cooks incredibly fast. Essentially an oven on steroids. It’s made cooking so much easier. I usually toss some boneless chicken in with a light coating of soy sauce and cornflour. While the chicken cooks, I prep a basic Asian sauce on the stovetop. The chicken and the sauce are both done within 10-15 minutes.…
Interestingly, the Wirecutter recommends people just get a really good high end toaster oven[0] over an air fryer, since its just a convection mode cook. [0]: https://www.nytimes.com/wirecutter/reviews/best-air-fryer-to...
You can also steam-slow-cook meat and get juicy tender chicken.