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Anova Sous Vide Wifi Precision Cooker $112.5

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$112.50
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About This Product
    Rating: (5 out of 5 stars)
    Reviews: 1 Target Reviews
    Product Name: Anova Sous Vide Wifi Precision Cooker
    Product Description: The all-new Anova Precision Cooker - now with improved connectivity, more power, and water resistance, all in a smaller compact design. Everything you know and love just got better!With the Anova Precision Cooker you don't have to be a chef to cook like one. No complicated setup or additional tools needed. Follow the step-by-step recipes in the Anova Culinary companion app and cook perfectly cooked meals with the touch of a button, all while enjoying time with your family and friends. Mealtime has never been better.
    Product SKU: target_76780166
    UPC: 851607006601
    Powerful - 1000 Watts
    Splash, Steam & Water Resistant
    Built for everyday use
    Small but mighty

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    Joined Jul 2016
    New User
    > bubble2 2,359 Posts
    617 Reputation
    HermanMunchther
    12-15-2019 at 12:51 AM.
    12-15-2019 at 12:51 AM.
    I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

    Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
    Reply
    Joined Nov 2018
    L2: Beginner
    > bubble2 29 Posts
    101 Reputation
    Original Poster
    ChrisB2533
    12-15-2019 at 01:11 AM.
    12-15-2019 at 01:11 AM.
    Quote from HermanMunchther :
    I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

    Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
    I heard the IP Sous vide temperature isnt very accurate. I have the older version of this and i like the manual controls so that other people can use it and not have to worry about apps.
    Reply
    Joined Jul 2016
    New User
    > bubble2 2,359 Posts
    617 Reputation
    HermanMunchther
    12-15-2019 at 02:19 AM.
    12-15-2019 at 02:19 AM.
    Quote from ChrisB2533 :
    I heard the IP Sous vide temperature isnt very accurate. I have the older version of this and i like the manual controls so that other people can use it and not have to worry about apps.

    Actually I wasn't even referring to the sous vide function on the instant pot. Just the normal pressure cooking on it. I don't imagine it would hold a precise enough temperature.
    Reply
    Last edited by HermanMunchther December 15, 2019 at 04:05 AM.
    Joined Nov 2004
    L7: Teacher
    > bubble2 3,146 Posts
    459 Reputation
    ironikal
    12-15-2019 at 02:23 AM.
    12-15-2019 at 02:23 AM.
    While I do enjoy the information and your background experience, this does seem like a good price for this product for those that are interested.

    Thanks Op!
    Reply
    Joined Jul 2016
    New User
    > bubble2 2,359 Posts
    617 Reputation
    HermanMunchther
    12-15-2019 at 04:00 AM.
    12-15-2019 at 04:00 AM.
    Quote from ironikal :
    While I do enjoy the information and your background experience, this does seem like a good price for this product for those that are interested.

    Thanks Op!

    I wasn't trying to knock the deal. Sous vide is still great and fun and very useful. I'm just bummed cause I thought it was going to reach air fryer status with home use, but sadly I don't think it ever will now. Still a very useful cool gadget for foodies. Cheap Chuck steak Sous vide in hoisin sauce and finished on the grill is still my second fav steak option. My first just being a good plain rib eye.
    Reply
    Joined Jul 2016
    New User
    > bubble2 2,359 Posts
    617 Reputation
    HermanMunchther
    12-15-2019 at 04:05 AM.
    12-15-2019 at 04:05 AM.
    On a side note, I'm still also bummed because Anova was working on a countertop combi oven before they sold to Electrolux, and sadly it was shelved after the sale and they came out with The nano instead.
    Reply
    Joined Mar 2008
    L4: Apprentice
    > bubble2 408 Posts
    70 Reputation
    40Daze
    12-15-2019 at 06:18 AM.
    12-15-2019 at 06:18 AM.
    I have the nano and like it. Only drawback is the clip on the back is not adjustable which for some pots means adding a lot of water to get above the minimum line.
    Reply

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    Joined Jan 2005
    L5: Journeyman
    > bubble2 522 Posts
    263 Reputation
    TigerBun504
    12-15-2019 at 09:51 AM.
    12-15-2019 at 09:51 AM.
    Got one. Thanks OP.
    Reply
    Joined Aug 2009
    Zombie exterminator
    > bubble2 2,839 Posts
    852 Reputation
    Beartrkkr
    12-15-2019 at 09:53 AM.
    12-15-2019 at 09:53 AM.
    Quote from HermanMunchther :
    I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

    Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.

    I think the Instant pot took off because people understand crock pot cooking and the IP is a faster version of that as well as a better version of the pressure cooker that older cooks knew of. You are never going to get the precision of a sous vide steak in an IP. I have both and they serve different functions, plus the Anova is much easier to store.
    Reply
    Joined Dec 2012
    L2: Beginner
    > bubble2 90 Posts
    166 Reputation
    mzsmiley
    12-15-2019 at 02:13 PM.
    12-15-2019 at 02:13 PM.
    Quote from HermanMunchther :
    I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

    Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.

    Anova is great for the average home cook, which 80% of SDers are.

    OP, this is a great deal if I didn't already have the older model!
    Reply
    Joined Nov 2012
    L27: Cheap-o
    > bubble2 6,220 Posts
    1,169 Reputation
    R3DTR1X
    12-15-2019 at 02:18 PM.
    12-15-2019 at 02:18 PM.
    Just ordered non-wifi non-bluetooth sous vide from Monoprice for $42
    Reply
    Joined Dec 2014
    L2: Beginner
    > bubble2 163 Posts
    22 Reputation
    wiseguyz23
    12-16-2019 at 07:47 AM.
    12-16-2019 at 07:47 AM.
    Not working for me. Deal dead?
    Reply
    Joined Jan 2009
    L5: Journeyman
    > bubble2 814 Posts
    120 Reputation
    anonimis06
    12-16-2019 at 08:01 AM.
    12-16-2019 at 08:01 AM.
    I have the Anova Nano and it's been great, aside for the fact that it started malfunctioning a few months in and I had to get it replaced. I learned the hard way that keeping it submerged when not in use for a few days wasn't good for the cooker, especially since we have somewhat hard water. I take the cooker out of the container after every cook now and don't have any problems.
    Reply
    Joined Oct 2011
    L3: Novice
    > bubble2 101 Posts
    81 Reputation
    eskurka
    12-19-2019 at 11:31 AM.
    12-19-2019 at 11:31 AM.
    Quote from HermanMunchther :
    I used to work in restaurants and got into Sous vide cooking much earlier than the units were selling for home use. Then I was excited because I thought it would go super mainstream in homes. I even put together a cooking class covering basic use. I own 3 circulators and a commercial chamber vacuum sealer that I paid $700 for. Then right around when it should have been blowing up for mass home use by people who weren't chefs or foodies, it wasn't. I couldn't figure out why. What I didn't count on was the instant pot. I ignored it for a while but recently bought one and realized it essentially makes a circulator obsolete. And it's much easier to use since you don't have to deal with a container of water, bagging the food, and fighting with floaters. I feel like the small differences like a circulator being able to keep a steak at a perfect medium temp aren't worth it overall when using an instant pot is so much easier and does 90% of the same stuff.

    Also if you you are going to buy one, spend the extra and get the joule. It's much better, though can only be controlled via the app.
    I can't agree with this. A sous vide is a very different cooking method than a pressure cooker, which has been around forever at an end consumer scale. In fact, I have both and would never consider a sous vide for something I would use the pressure cooker for and vice versa. They are both very different tools in your cooking arsenal. Not to mention, home sous vides are wildly popular right now. I think the adoption lag is standard of any end consumer "tech" product, early adopters first, then mainstream, then hold-outs. If you think instant pot influenced it.
    Reply
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