Can air fryers release toxic fumes and ultrafine particles into your kitchen?

What's actually in it

Air fryers cook food by circulating very hot air inside a small chamber. That high heat breaks down cooking oils and food, creating volatile organic compounds (VOCs), nitrogen oxides, and ultrafine particles. These gases and particles escape through the vent and spread into your kitchen air.

What the research says

A 2026 study in ACS EST Air measured what air fryers release during cooking in a controlled chamber. The researchers found that air fryers gave off VOCs, nitrogen oxides (NOx), and ultrafine particles (UFPs) at levels that could affect indoor air quality. The type and amount of emissions changed depending on the food being cooked and the temperature setting.

Higher cooking temperatures produced more fumes. Fatty foods released more particles than lean ones. In a small kitchen without good ventilation, these pollutants can build up fast.

To reduce your exposure, run a range hood or open a window while using your air fryer. Cooking at lower temperatures when possible also helps cut down on fumes.