The crisp side
Crispness is just water leaving fast enough. Every piece of gear here's a machine for moving moisture, out of a fry, or back into a head of lettuce.
Buying guide
Airflow and top-end temperature. Everything else on the box is noise.
Buying guide
Basket crisps better. Oven style does more. It's geometry, not brand.
Buying guide
Two technologies work, and they solve different problems.
Buying guide
Not suction power. Wet food handling.
Technique
Four mistakes, and three happen before the basket goes in.
Technique
Dry heat below, brief steam above. Nothing else does both.
Technique
Low and slow, then hot and fast. In that order, or don't bother.