but MrsT has been all "jack of all trades and master of none" about it.
I think it's pretty much a direct substitute for a slow cooker and a pressure cooker.
The sauté function is okay, but there's not much fine control with the heat - I'm noticing that because I'm only cooking for one, larger portions might lessen that effect.
Baking... Baking cakes I think requires some adjustment to facilitate heat transfer to the inner part of the batter - either go muffin size, or bundt, or metal spike in the middle or pressure cook. I've done that viral feta cheese and cherry tomato bake thing a few times and that's a winner.
Air frying doesn't give you the greasy fried goodness of actual frying, but if you approach it as a compact, efficient convection oven, it's pretty darn
cool hot. Aubergines with a fraction of the oil is amazing. Part of a par-baked garlic baguette without feeling the need to cook - and then eat - a whole one is great. I'm batch preparing things like falafel, veggie burgers and samosa and then air frying what I need when I need it. I'm minimising my supermarket trips because pandemic, and air frying frozen broccolli is the only way I've found so far of it not being a horrible mushy consistency. I don't eat much meat, but it's produced some perfectly adequate sausages and a couple of burgers. Quesadilla I'm having to ration myself on and it's best if I try and forget about how easy it was to use some of that pastry-in-a-tube stuff to make pain au chocolat. Pizza is nicely revived the next day. Air fried crumbled tofu as a mince substitute is a game changer!
Steaming. Only tried this once or twice. Haven't got much to compare it to. Broccoli and cauliflower gets air fried now.
Grill. I've tried this once for toast, but have mostly reverted to the air fryer mode as I tend to go more for pitta or corn tortilla. If I'm doing bready bread then it's gluten free and a bit of a weird one anyway, but the time I tried it it came out more dried and crouton-like than Maillard goodness. I've tried provisionally retiring the toaster anyway, and haven't really missed it over the last couple of weeks.
I've yet to yoghurt or dehydrate.
If I moved into an unfurnished flat, I wouldn't be in any rush to buy an oven - the Foodi, my rice cooker and a frying pan set-up would be fine, I think.
How easy is it to keep clean?
I don't have any concerns about the inner pot: that takes very little effort to clean, just the measuring scale on the side is etched quite deep and needs a bit of attention to make sure there's nothing stuck in that after a pressure cook.
The air frying basket thing is still non-sticking, occasionally showing signs of oil depositing on the sides and starting to brown. That needs a bit more elbow grease and the stand thing that snaps on the underside is easy enough to remove - it's kind of annoying having the two parts in the washing up bowl at the same time though! Just weird shapes!
The pressure lid has never needed much more than a swill and a quick wipe so far. You can just dunk that and pull out the the seal from time to time for a proper wash. I'm not doing huge portions, so it's rare for any food to splash up on the lid.
The thing I'm cautiously keeping an eye on is the crisping lid. When the time comes to clean that it's either going to need a pokey thing to get past the safety grill and the heating element, or a security hex key to remove the grill and get decent access.
I'm seriously not missing the clean-up of roasting trays covered in oil, though.
