Is it safe to use aluminum foil in an air fryer — in a basket-style model with an exposed bottom coil?

Short answer

Why people ask this

This question is specifically about basket-style air fryers where the heating coil is visible beneath the basket. That exposed element and the basket’s perforations change how foil behaves compared with models that have a shrouded element or solid drawer. People worry about foil getting sucked up by the fan, touching the coil, or blocking the basket vents. They also want easier cleanup without risking smoke, scorching, or uneven cooking.

When it might be safe

• Use a small, perforated piece of foil that sits flat inside the basket and is fully weighed down by food, keeping at least 1–2 inches clearance from the exposed bottom coil.
• Place foil only under foods that release minimal grease (e.g., dry-rubbed chicken or vegetables) to avoid pooling drips over the exposed element area.
• Crimp foil to the shape of the basket and poke holes to maintain airflow through the basket’s perforations.
• Follow your model’s manual; many allow foil in the basket but not below it, especially when the element is exposed.
• Start at moderate temperatures (300–375°F/150–190°C) and watch the first few minutes to confirm the foil stays put in the high-velocity airflow.

When it is not safe

• Allowing any foil to contact or get close enough to be drawn onto the exposed bottom coil.
• Covering the entire basket surface or lining beneath the basket/tray, which blocks the basket vents over the exposed element.
• Using loose or lightweight foil pieces with very light foods (e.g., chips, kale) that can lift and blow into the coil.
• Preheating with unweighted foil or making a foil “sling” that can flap near the coil and fan.
• Cooking high-fat foods on foil that can collect grease directly above the exposed coil, increasing smoke and flare risk.

Possible risks

• Foil displacement in the strong basket airflow can pull it toward the exposed element, causing scorching, smoke, or a fire hazard.
• Blocked basket perforations reduce convection, leading to undercooked centers and overheated hotspots near the coil.
• Grease pooling on foil directly above the exposed coil can overheat and smoke.
• Foil edges can scratch or abrade the nonstick basket coating when crimped or shifted.
• Thermostat overshoot if airflow is restricted, stressing the heater and thermal cutoff.

Safer alternatives

• Perforated air-fryer parchment sheets (rated to 428–450°F) that match your basket size and maintain airflow.
• Reusable perforated silicone liners or a silicone mat trimmed to fit, keeping clear of the exposed coil area.
• A shallow, oven-safe perforated rack or mesh tray that sits in the basket and supports food without covering vents.
• Cook directly on the basket and deglaze/soak for cleanup; add a drip tray only if your model provides one that doesn’t obstruct the coil.
• Use a small oven-safe pan that fits inside the basket, leaving space for air to circulate around it.

Bottom line

In a basket-style air fryer with an exposed bottom coil, foil can be used sparingly and only inside the basket, fully secured, perforated, and kept well away from the element; never line beneath the basket or block vents.

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