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Deal Details
Anova Culinary has Anova Precision Convection and Steam Combi Oven on sale for $489.99. Shipping is free.
Thanks to Community Member mysterymeat21 for sharing this deal.
About this Item:
Thanks to Community Member mysterymeat21 for sharing this deal.
About this Item:
- Combination oven is designed to steam, roast, airfry, crisp and sous-vide cook – without the bag.
- True combi-cooking with 24 hours of continuous steam and easy-fill water tank.
- Precision convection cooking features adjustable fan speed.
- Attached food probe with Wet Bulb Sensor allows core temperature cooking.
- Features 5 rack positions, touchscreen display and tempered glass door.
- Anova Precision Oven App lets you monitor and adjust cooking from anywhere, and access 1000s of recipes and temperature guides.
- Compatible with Alexa via Wi-Fi.
- Comes with 2 wire racks, pan, food probe and drip tray.
Editor's Notes
Written by SlickDealio- About this Deal:
- This price is ~$31 lower than our recent Frontpage Deal.
- Refer to the forum thread for additional deal ideas and discussion.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Anova Culinary has Anova Precision Convection and Steam Combi Oven on sale for $489.99. Shipping is free.
Thanks to Community Member mysterymeat21 for sharing this deal.
About this Item:
Thanks to Community Member mysterymeat21 for sharing this deal.
About this Item:
- Combination oven is designed to steam, roast, airfry, crisp and sous-vide cook – without the bag.
- True combi-cooking with 24 hours of continuous steam and easy-fill water tank.
- Precision convection cooking features adjustable fan speed.
- Attached food probe with Wet Bulb Sensor allows core temperature cooking.
- Features 5 rack positions, touchscreen display and tempered glass door.
- Anova Precision Oven App lets you monitor and adjust cooking from anywhere, and access 1000s of recipes and temperature guides.
- Compatible with Alexa via Wi-Fi.
- Comes with 2 wire racks, pan, food probe and drip tray.
Editor's Notes
Written by SlickDealio- About this Deal:
- This price is ~$31 lower than our recent Frontpage Deal.
- Refer to the forum thread for additional deal ideas and discussion.
Community Voting
Deal
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+25
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Top Comments
The Anova is large enough to hold a jelly roll pan, regular frozen pizza, etc. I've done a programmed saturated air "sous vide" + roast of a decent sized turkey breast in mine (it was amazing). I don't know how well the Ninja combi does, but the Anova is precise enough that you can use it to do saturated air "sous vide" (using quotes since it's not actually "in vacuum" but the results are identical) and it actually comes out properly for exactly dialing in how done you want a steak/etc, with or without using the probe (the probe is useful for dialing the temp slightly higher and either removing at proper internal temp or doing a more complicated program, to get it to temp faster).
This thing makes air fryers look like a joke by comparison for any frozen foods, and for reheating leftovers: even just ~40% humidity setting and a higher temp like 350 is enough to get results that are somehow in-between a traditional deep fry and a like the ideal of a premium convection oven, without the more dried out effect air fryers often get. We stopped using our regular oven after getting this, other than when cooking meals where something needed a different temperature or extra dishes that wouldn't fit. We stopped using and gave away our air fryers after getting this. I'd rather have two of these than a built in oven, even built in wall ovens: I've considered redoing cabinets to make just that type of setup. The only consideration there becomes handling the steam it ejects when dialing down to 0% humidity.
This is to such a high degree "the real deal" that personally I wouldn't risk the ninja being a possibly nice appliance but maybe not as precise or well controlled for things like amounts of humidity added. I wouldn't consider a "pure steam" oven that just had "on or off" binary steam control (like most of the builtin steam ovens last time I checked) over a combi oven with this level of moisture control after having it, either.
Maybe the Ninja combi is as nice, but honestly I also wouldn't want something THAT small to end up being my main oven. The Anova is already a bit on the small side inside, but just large enough that it works and you can still find regular-ish (jelly roll, so sadly not even half sheet, but the Ninja looks like it won't even fit quarter sheet, which this will) pans to fit it, including things like roasters if you really look and pay careful attention to size: it doesn't look like that would be the case with the Ninja, other than 9x9 sized dishes.
I'd very seriously call this my end game oven, short of finding something that performed as well that was capable of holding half sheets. I didn't expect to like it or use it nearly half as much as what it ended up being. I got it on sale before the pandemic (as a birthday present hehe), for the price that doesn't exist anymore, and if it broke I'd buy another even at full price without hesitating. Having to go without it while doing reno while moving was terrible D: Compared to research I did a couple years ago at least when looking for any builtins to possibly get, this was basically a deal at any price with nothing truly comparable within $1,000-2,000+ of it. Now the Ninja may be (and if it is, that's amazing given the comparative pricing), but, again, that's even smaller, to a point where you do start to lose some functionality as an oven.
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38 Comments
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Shaves a ton of time off total cooking time.
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The Anova is large enough to hold a jelly roll pan, regular frozen pizza, etc. I've done a programmed saturated air "sous vide" + roast of a decent sized turkey breast in mine (it was amazing). I don't know how well the Ninja combi does, but the Anova is precise enough that you can use it to do saturated air "sous vide" (using quotes since it's not actually "in vacuum" but the results are identical) and it actually comes out properly for exactly dialing in how done you want a steak/etc, with or without using the probe (the probe is useful for dialing the temp slightly higher and either removing at proper internal temp or doing a more complicated program, to get it to temp faster).
This thing makes air fryers look like a joke by comparison for any frozen foods, and for reheating leftovers: even just ~40% humidity setting and a higher temp like 350 is enough to get results that are somehow in-between a traditional deep fry and a like the ideal of a premium convection oven, without the more dried out effect air fryers often get. We stopped using our regular oven after getting this, other than when cooking meals where something needed a different temperature or extra dishes that wouldn't fit. We stopped using and gave away our air fryers after getting this. I'd rather have two of these than a built in oven, even built in wall ovens: I've considered redoing cabinets to make just that type of setup. The only consideration there becomes handling the steam it ejects when dialing down to 0% humidity.
This is to such a high degree "the real deal" that personally I wouldn't risk the ninja being a possibly nice appliance but maybe not as precise or well controlled for things like amounts of humidity added. I wouldn't consider a "pure steam" oven that just had "on or off" binary steam control (like most of the builtin steam ovens last time I checked) over a combi oven with this level of moisture control after having it, either.
Maybe the Ninja combi is as nice, but honestly I also wouldn't want something THAT small to end up being my main oven. The Anova is already a bit on the small side inside, but just large enough that it works and you can still find regular-ish (jelly roll, so sadly not even half sheet, but the Ninja looks like it won't even fit quarter sheet, which this will) pans to fit it, including things like roasters if you really look and pay careful attention to size: it doesn't look like that would be the case with the Ninja, other than 9x9 sized dishes.
I'd very seriously call this my end game oven, short of finding something that performed as well that was capable of holding half sheets. I didn't expect to like it or use it nearly half as much as what it ended up being. I got it on sale before the pandemic (as a birthday present hehe), for the price that doesn't exist anymore, and if it broke I'd buy another even at full price without hesitating. Having to go without it while doing reno while moving was terrible D: Compared to research I did a couple years ago at least when looking for any builtins to possibly get, this was basically a deal at any price with nothing truly comparable within $1,000-2,000+ of it. Now the Ninja may be (and if it is, that's amazing given the comparative pricing), but, again, that's even smaller, to a point where you do start to lose some functionality as an oven.
I love my ninja, but I have been considering upgrading. I use it almost daily, so the "flip up" space savings is not as important anymore (although it is a really nice feature).
The ninja has nice cooking size, but fairly limited cooking height. It also is fairly loud/rattley and IMHO the air fry function is not the best--it works, but the airflow isn't as good as other air fryers so you have to be on top of shaking/flipping/turning/rearranging food in the basket.
I'd say MOST people should just get the Ninja. But if you cook a lot, find yourself using it frequently enough to dedicate counter space, AND you think you'd make use of a steam oven or benefit from higher cooking precision...then this is a cool sounding product. But it is $$$ and I think you've really got to be doing *specialty* cooking to make it feel worth it.
The Anova is large enough to hold a jelly roll pan, regular frozen pizza, etc. I've done a programmed saturated air "sous vide" + roast of a decent sized turkey breast in mine (it was amazing). I don't know how well the Ninja combi does, but the Anova is precise enough that you can use it to do saturated air "sous vide" (using quotes since it's not actually "in vacuum" but the results are identical) and it actually comes out properly for exactly dialing in how done you want a steak/etc, with or without using the probe (the probe is useful for dialing the temp slightly higher and either removing at proper internal temp or doing a more complicated program, to get it to temp faster).
This thing makes air fryers look like a joke by comparison for any frozen foods, and for reheating leftovers: even just ~40% humidity setting and a higher temp like 350 is enough to get results that are somehow in-between a traditional deep fry and a like the ideal of a premium convection oven, without the more dried out effect air fryers often get. We stopped using our regular oven after getting this, other than when cooking meals where something needed a different temperature or extra dishes that wouldn't fit. We stopped using and gave away our air fryers after getting this. I'd rather have two of these than a built in oven, even built in wall ovens: I've considered redoing cabinets to make just that type of setup. The only consideration there becomes handling the steam it ejects when dialing down to 0% humidity.
This is to such a high degree "the real deal" that personally I wouldn't risk the ninja being a possibly nice appliance but maybe not as precise or well controlled for things like amounts of humidity added. I wouldn't consider a "pure steam" oven that just had "on or off" binary steam control (like most of the builtin steam ovens last time I checked) over a combi oven with this level of moisture control after having it, either.
Maybe the Ninja combi is as nice, but honestly I also wouldn't want something THAT small to end up being my main oven. The Anova is already a bit on the small side inside, but just large enough that it works and you can still find regular-ish (jelly roll, so sadly not even half sheet, but the Ninja looks like it won't even fit quarter sheet, which this will) pans to fit it, including things like roasters if you really look and pay careful attention to size: it doesn't look like that would be the case with the Ninja, other than 9x9 sized dishes.
That said, the Ninja flip models (that I think people are talking about since they are on Slickdeals all the time, not the combi)) definitely fits a quarter sheet. I believe the pans it comes with are actually 13x13 and it takes a quarter sheet with room to spare and fits most frozen pizzas and similar without issue.
I love my ninja, but I have been considering upgrading. I use it almost daily, so the "flip up" space savings is not as important anymore (although it is a really nice feature).
The ninja has nice cooking size, but fairly limited cooking height. It also is fairly loud/rattley and IMHO the air fry function is not the best--it works, but the airflow isn't as good as other air fryers so you have to be on top of shaking/flipping/turning/rearranging food in the basket.
I'd say MOST people should just get the Ninja. But if you cook a lot, find yourself using it frequently enough to dedicate counter space, AND you think you'd make use of a steam oven or benefit from higher cooking precision...then this is a cool sounding product. But it is $$$ and I think you've really got to be doing *specialty* cooking to make it feel worth it.
For reference, this is the Ninja Combi, which would be the "ninja version of this" essentially: https://www.kohls.com/product/prd...644798283
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Not sure what you are using to clean, we just use Easy Off spray occasionally.
Agreed on the toast. If you think of a countertop oven as mainly a way to make toast and heat up some frozen food, this is definitely overkill and not what you want.
We've used ours to cook rice, sous vide entire fish and then roast them for cripsiness, reheat entire containers of leftovers, make bagels, air fry vast quantities of vegetables at once. etc.
It's so ridiculously fast heating up when you use steam; it greatly cuts down on electricity usage and time.
Agreed on the toast. If you think of a countertop oven as mainly a way to make toast and heat up some frozen food, this is definitely overkill and not what you want.
We've used ours to cook rice, sous vide entire fish and then roast them for cripsiness, reheat entire containers of leftovers, make bagels, air fry vast quantities of vegetables at once. etc.
It's so ridiculously fast heating up when you use steam; it greatly cuts down on electricity usage and time.
It's not that it can't do toast, it's definitely not geared for it; it's almost like trying to make toast in a full size conventional oven. You can, but it's a waste of time/energy.
I've made plenty of toast in it, it just requires some careful planning since most of the toast recipes for the Anova require a cold start.
Toast relies specifically on direct radiation of heat from the heating element to the bread surface; using the Anova, you can put the bread either at the highest rack setting or the lowest, but then you'll have to flip the bread otherwise it doesn't work as well.
Using convection will give you warmed bread and slight crunch, but it will lack the toasty browning.
After 14 months, we had a problem with the control panel malfunctioning, their support staff is a bit slow (about a day or two to respond each time), but they sent us a whole new oven with no fuss. The replacement had a louder fan, so they sent a third oven, again zero fuss.
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Separately roast the rest of the bird at high temp (~350F) until it reaches the usual dark meat done temp of 185F (we do that in a big old fashioned oven).
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