"People are usually careful with hot cookware, but appliances like air fryers tend to sit in the same spot and run for 20 or 30 minutes at a time. The base might not feel scorching when you touch it, but heat is still building up underneath while it's running. When that warmth transfers into the surface day after day, certain materials can start to react."
"With laminate worktops in particular, you can start to see subtle bubbling or lifting where the layers underneath begin to weaken. At first it might just look like a slight ripple, but it's often the result of heat sitting in the same place again and again."
"Worktops are built for everyday kitchen life, but constant warmth focused in one area can leave its mark eventually. Regular exposure to warmth can gradually dry out the surface, sometimes leaving behind faint patches or changes in colour."
Air fryers, owned by nearly two-thirds of UK households, can cause unexpected damage to kitchen worktops through steady heat exposure over time. Although the base may not feel scorching to the touch, heat builds up underneath during 20-30 minute cooking cycles. When appliances remain in the same position repeatedly, this concentrated warmth transfers into the surface, causing material degradation. Laminate worktops are especially susceptible, developing subtle bubbling or lifting as underlying layers weaken. Wooden worktops can dry out gradually, leaving faint patches or color changes. Even engineered materials are not completely immune to repeated heat exposure in the same area. The damage develops slowly and often goes unnoticed until visible marks appear.
Read at Mail Online
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