Air fryer vs microwave: What’s better to reheat different foods?

I use both an air fryer and a microwave at home, but I have noticed that I reach for them for very different kinds of leftovers. A microwave is usually the quicker option, especially when I just want something hot in a minute or two. The air fryer takes longer, but it can bring back the crisp texture that a microwave tends to remove.

The better option depends mostly on what you are reheating. Something with gravy, rice or a lot of moisture usually makes more sense in a microwave, while fried and baked foods often come out better in an air fryer. I tested both with some common foods to see where each one makes more sense.

Pizza – Use an air fryer

Pizza is one of the easiest examples where the difference is noticeable. A microwave heats the cheese and toppings quickly, but the base can become soft and slightly chewy. The crust also loses much of the texture it had when the pizza was fresh.

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An air fryer takes a few minutes longer, but the circulating hot air helps bring some crispness back to the crust. The cheese heats up properly as well. I usually find around 160–180°C works better than using the highest temperature, since the toppings can heat faster than the base. For a single slice, the air fryer is worth the extra couple of minutes.

Samosas and other fried snacks – Use an air fryer

If you have leftover samosas, kachoris, spring rolls or similar fried snacks, the microwave is probably the last option I’d pick. It heats them quickly, but the outer layer becomes soft.

An air fryer does a much better job here because the dry heat can crisp up the outside again. You don’t necessarily need to add oil either, although a very light brushing or spray can help if the food has dried out after being stored in the refrigerator.

This also applies to frozen snacks that have already been cooked once and need reheating.

Rice – Use a microwave

For plain rice, pulao or biryani, the microwave is much more convenient. Put the rice in a microwave-safe container, add a small splash of water and cover it loosely before heating.

An air fryer can warm rice, but the hot circulating air can dry the grains out. It also takes more time and usually isn’t worth using for something that reheats so easily in a microwave.

For biryani, I prefer the microwave for the same reason. A little moisture helps bring the rice back without making the process complicated.

Roti, naan and paratha – It depends on the food

For a plain roti or naan, I usually prefer a microwave if the priority is simply getting it warm quickly. A few seconds can be enough, although leaving it in too long can make it rubbery.

For parathas, especially layered or stuffed ones, the air fryer has an advantage. It can bring back some of the crisp edges that disappear in the refrigerator. You can heat them at a moderate temperature for a few minutes and flip them once.

If you’re reheating several rotis for a meal, though, a tawa is still more practical than either appliance.

French fries – Use an air fryer

Microwaving fries works, but the result is usually soft and slightly limp. The microwave heats the moisture inside the fries without giving the outside a chance to crisp up.

An air fryer is much better suited to the job. Spread the fries out instead of piling them up, heat them for a few minutes and shake the basket halfway through. They won’t always become identical to freshly fried fries, but the texture is considerably better.

Fried chicken – Use an air fryer

For fried chicken, I would pick the air fryer almost every time. The microwave can heat the meat quickly, but the coating tends to become soft.

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The air fryer takes longer, but the coating gets some of its crunch back while the inside warms up. Lower or moderate heat is preferable because very high temperatures can make the outside too dark before the meat has warmed through.

Pasta – Use a microwave

For pasta with sauce, the microwave is the easier choice. Add a little water or extra sauce, cover the container and heat it in short intervals while stirring between them.

An air fryer can work for baked pasta dishes where you actually want the top to become crisp, but for regular pasta with tomato, white or cream sauce, the microwave is more practical.

Sandwiches and burgers – Use an air fryer for texture, microwave for speed

A microwave will get a sandwich or burger warm much faster, but bread can become chewy if you leave it in for too long. An air fryer takes longer but can keep the bread from becoming as soggy.

For a burger, I generally prefer separating the components where possible. The patty can be reheated in the air fryer, while fresh lettuce and other cold toppings can be added afterwards.

Vegetables – Use a microwave for soft vegetables, air fryer for roasted vegetables

Steamed or boiled vegetables are easier to reheat in a microwave. It keeps the process quick and doesn’t dry them out as much.

For roasted potatoes, broccoli, cauliflower or similar vegetables that you want to retain some browning, the air fryer works better. The dry heat can restore some of the roasted texture.

So, which one should you use?

There is a simple way to decide: use the microwave when your main goal is getting food hot, and use the air fryer when texture matters.

The microwave still wins for speed and for foods that contain plenty of moisture. The air fryer earns its place when you are dealing with anything fried, roasted or baked and want to bring some texture back.

For everyday leftovers, I end up using both. The microwave handles the rice and curries, while the air fryer gets called in whenever something was supposed to be crispy in the first place.

Also read: Why have air fryers become so popular in India?