You've seen the infomercials. Eric Theiss standing there with a perfectly charred steak, promising that this one machine will basically replace your entire kitchen. It’s a bold claim. Most of us are skeptical because we’ve all bought that one "as seen on TV" gadget that ended up collecting dust in the pantry next to a George Foreman grill from 2004. But the Power XL Air Fryer Grill is actually a weirdly polarizing piece of hardware. It’s not just a fan in a box. It’s trying to solve the one problem every air fryer owner eventually complains about: the soggy, sad texture of "grilled" food that never actually touched a flame.
Honestly, it’s a beast. It’s heavy. It takes up a lot of real estate. If you have tiny counters, you’re going to hate how much space it hogs. But if you’re tired of your kitchen smelling like a deep fryer every time you want some wings, or if you’re living in an apartment where a real outdoor grill is a legal impossibility, this thing starts to make a lot of sense.
Is the Power XL Air Fryer Grill Actually a Grill?
Let’s get one thing straight. This is not a Weber. It doesn't use charcoal. It doesn't use gas. It is, at its core, a high-powered convection oven. However, the "Grill" part of the name comes from the heavy-duty die-cast aluminum grill plate that sits right on top of the heating element. Most air fryers rely solely on 360-degree airflow. This one uses conduction.
When that plate gets hot, it stays hot. You get those legitimate sear marks. You get the snap on a hot dog casing. You get the crust on a ribeye that you usually only get from a cast-iron skillet or a backyard flame.
There’s a massive difference between "air fried" steak and "grilled" steak. Air frying a steak usually results in a gray, unappealing exterior unless you overcook the inside. Because the Power XL Air Fryer Grill allows the meat to make direct contact with a preheated metal surface while the 1500-watt fan blasts it with heat from above, you’re getting two types of cooking at once. It’s efficient. It’s also incredibly loud, so don’t expect to have a whispered conversation standing next to it.
The Smoke Factor
People worry about smoke. It’s a valid concern. If you’re searing a fatty piece of pork at 450 degrees, physics dictates there will be some vapor. Power XL markets this as "virtually smokeless," which is a bit of marketing fluff. It’s less smoky than a frying pan because the fat drips away into a tray, but if you don't clean that tray, your kitchen will absolutely look like a foggy morning in London.
Cleaning is the Real Test
Nobody talks about the cleanup until they’re standing over the sink at 9 PM scrubbing grease out of a wire basket. The Power XL Air Fryer Grill uses a non-stick coating that is fairly decent, but it isn't bulletproof. If you use aerosol cooking sprays (like PAM), you’re going to ruin it. The chemicals in those sprays build up a sticky film that eventually turns into a permanent brown sludge. Use a Misto or just rub some avocado oil on the grates with a paper towel. Your future self will thank you.
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The components are technically dishwasher safe. But let’s be real for a second. High-heat dishwasher cycles eventually degrade non-stick surfaces. If you want this thing to last more than a year, wash the grill plate by hand. It takes two minutes.
Why 8-in-1 Doesn't Always Mean Better
The box screams about being an 8-in-1 multicooker. It air fries, grills, toasts, roasts, bakes, slow cooks, steams, and makes pizza. It sounds impressive.
But does it actually do all those things well?
Kinda.
Air frying and grilling are its bread and butter. It excels there. Toasting? It’s fine, but a $20 toaster is faster and more even. Slow cooking? This is where it gets tricky. An air fryer is designed to move air rapidly. A slow cooker is designed to trap moisture and heat over hours. Using a shallow, wide-surfaced machine for a pot roast is... an interesting choice. It works in a pinch, but it’s not going to beat a dedicated Crock-Pot or an Instant Pot.
The Pizza Controversy
You can put a pizza in here. It’ll cook. The crust gets crispy because of the bottom heat. But you're limited by the dimensions. You aren't fitting a large New York-style pie in here. You’re looking at personal pizzas or small frozen ones. For a bachelor or a couple, it’s great. For a family of five? You’ll be cooking in shifts until midnight.
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Technical Specs That Actually Matter
Most people ignore the wattage, but you shouldn't. This unit pulls about 1500 watts. If you have an older house with finicky breakers, don't try to run the microwave and the Power XL Air Fryer Grill on the same circuit at the same time. You’ll be headed to the garage to flip a switch in your socks.
- Temperature Range: It goes up to 450°F (232°C). This is crucial. Many standard air fryers max out at 400°F, which isn't quite hot enough for a proper sear.
- Capacity: It’s usually marketed as 7-quart or 8-quart. This is volume, not floor space. What matters is the surface area of the grill plate. You can comfortably fit four large burgers or two decent-sized New York strips.
- Footprint: It’s roughly the size of a large microwave. Measure your cabinets before you buy it. Seriously.
The Fan Speed
The fan in this unit is aggressive. That’s a good thing for crispiness. It’s a bad thing if you’re trying to air fry light items like kale chips or toasted bread. They will fly around inside the chamber like a tornado. If you’re doing something lightweight, you might need to "anchor" it down with a small metal rack or just accept that your kale chips will be a chaotic mess.
Common Fail Points and How to Avoid Them
I’ve talked to people who have gone through three of these in two years. Then there are people who have had the same one since launch day. The difference is usually how they treat the heating element.
The top heating element is exposed. If grease splatters up there and stays there, it burns. Over time, that carbon buildup reduces efficiency and eventually causes a "burning plastic" smell. After the unit cools down, take a damp cloth and wipe the top interior. It’s annoying. It’s a chore. But it’s the difference between a tool that lasts and a piece of e-waste.
Another issue is the lid hinge. It’s sturdy, but people tend to slam it. It’s got sensors to make sure the machine doesn't run while open. If you’re rough with the lid, those sensors can misalign, and the machine just won't start. Treat it like a piece of electronics, not a cast-iron Dutch oven.
The Competition: Ninja Foodi vs. Power XL
The elephant in the room is the Ninja Foodi Grill. They are the two titans of this specific niche.
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Ninja tends to feel a bit more "premium" in its build quality, but it also usually costs significantly more. The Power XL Air Fryer Grill is the budget-friendly workhorse. It’s more utilitarian. The interface is less flashy, and the buttons feel a bit more "clicky" and plastic-y.
However, in terms of actual cooking results? They are neck and neck. If you’re a brand snob, get the Ninja. If you just want a steak that doesn't taste like it was boiled in a gray box, the Power XL does the job for less money.
Real-World Use Case: The "No-Kitchen" Kitchen
I’ve seen these used heavily by college students and van-life enthusiasts. If you only have one outlet and very little space, this is a game changer. You can make eggs in a small pan inside it, grill a chicken breast for lunch, and dehydrate some fruit for snacks.
It’s versatile enough that you can genuinely avoid turning on a full-sized oven for 90% of your meals. In the summer, that’s a lifesaver. No one wants to crank an oven to 425 degrees when it’s already 90 degrees outside. The Power XL keeps the heat contained.
Final Verdict: Is It Worth It?
If you already own a high-end air fryer and a George Foreman grill, you don't need this. You’re just buying a combo version of things you already have.
But if you’re looking to upgrade from a basic "bucket-style" air fryer, the Power XL Air Fryer Grill is a massive step up. The visibility is better—you can actually see your food through the glass lid—and the grilling function is legitimately superior to the standard air fry basket.
It has quirks. It’s loud. It’s bulky. But it makes a mean chicken wing and a surprisingly crusty steak.
Actionable Next Steps
If you just unboxed yours or you're thinking about pulling the trigger, here is how to actually get the most out of it:
- The Dry Run: Before you cook actual food, run the machine empty at 400°F for about 10 minutes. This burns off the "factory smell" (residual manufacturing oils) so your first meal doesn't taste like a machine shop.
- Preheat the Plate: If you’re using the grill function, let that plate get hot for at least 5-7 minutes before putting meat on it. If it’s not sizzling the moment the meat touches it, you’re just baking, not grilling.
- Ditch the Aerosol: Buy a glass oil mister. Avoid any spray that contains soy lecithin, as it will destroy the non-stick coating on the grill plate and baskets.
- Check the Heating Element: Once a week, look at the top coils. If there's gunk, wipe it off with a vinegar-soaked cloth once the unit is completely cold.
- Space it Out: Don't crowd the basket. If you overlap your fries or wings, the air can't circulate. You’ll end up with some crispy bits and some soggy bits. Single layers are the golden rule.