and if they softlock it they should pay a price for taking up space and load that you didn’t ask for.

There was a paper somewhere that shows the high temperature cooking method would result in release of acrylamide? I don’t remember the exact chemical it talked about but the gist is that the person eating the air-fried food aren’t as susceptible to the carcinogens than the person cooking the food because the particles got pushed out the fryer very rapidly.

just make sure you keep the smoke extractor on for an extra 15-20 min after turning off the air fryer to get all the carcinogenic particles out of your kitchen.