Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient.

Though steaming technology has been developed globally, the use of steaming for cooking food is most advanced in East Asia (particularly China and Japan where food is cooked in steamer baskets in direct contact with the steam). In the West, steaming is typically used to cook vegetables, leaving them crisper that if they're boiled. In the UK, steaming is often used for cooking puddings, but here though the food is cooked in steam the puddings are typically enclosed in bowls or other vessels and are not in direct contact with the steam.

This is a continuation of the recipes listings for the Air Fryer recipes on this site (the page in fact). If you would like to learn a little more about this history of the Air Fryer and the physics of Air Frying then please go to the first listing page for these Air Fryer recipes for the Air Fryer information page. Here you will get just a list of the additional Air Fryer based recipes on this site.