Ir fryers operate on the principle of convection cooking.Rapid Heating: A heating element quickly raises the temperature inside the enclosed cooking chamber.Air Circulation: A centrifugal fan forces this extremely hot, dry air to circulate swiftly past the food.Even Cooking: The continuous flow of hot air cooks the food evenly on all sides while vaporizing excess surface moisture to create a Maillard (crispy) reaction, comparable to traditional frying but much faster.