Reheating. Microwave vs Air Fryer

We bought our first microwave about the mid 1980s.  Nifty cooking machine, great for veggies and, of course, reheating leftovers.
About a year ago, I bought an air fryer.  I hesitated, not know if I'd really use it and like it.  Turns out, I use it a couple of times a week, including reheating.
Tonight I had an unusual situation.  I was cooking a lobster tail in the air fryer.  At the same time, I had a small piece of meatloaf and some potatoes that I want to have with the lobster.  No big deal, I'll just nuke them like we did for years.  Won't do that again. It is like reheating French fries in boiling water.  OK, that is an exaggeration but you lose something.
The air fryer is much superior for reheating may things.  Most things, 12 minutes at 285 degrees maintains the original texture much better. Sure, not for soup, but a chicken thigh, potato or pizza, it is my first choice.