My sister in law talked me into preheating the basket, now I get it

I always thought preheating was just extra time for nothing, but my sister in law showed me her chicken thighs at 400°F for 12 minutes and they had this crispy skin I could never get. She said it's about the oil catching heat first, and after I tried it with my frozen fries last Tuesday, they came out way crunchier. Is preheating actually a big difference for you guys or am I late to the party?

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