Features:

  • Anova precision cooker Bluetooth - perfect to cook within Bluetooth range from the Anova app or from the device manually. Serves up to 8 people. Fits on any pot. Adjustable clamp.
  • COOK LIKE A PRO - The Anova Precision Cooker allows anyone to cook a restaurant quality meal at home. Our Sous Vide circulator is the perfect kitchen appliance for hands-off cooking of vegetables, meat and much more with consistent control and precision. We're so confident in our product Anova backs it with a 2-Year Warranty
  • Perfect results, every time - precision cooking enables you to produce results that are impossible to achieve through any other cooking method. No Dry edges and no rare centers. Juices and flavors don’t escape. Food comes out perfectly moist and tender. Continuous temperature control provides reliable and consistent results every time. Perfect for vegetables, meat, fruit, cheese and much more.
  • Smart device control & cooking notifications - our temperature cooker is can be controlled remotely with smart devices, allowing you to escape from the kitchen while you cook. Simply Download the Anova app to easily monitor, adjust or control the device from your iPhone and Android or other smart devices. The precision cooker also provides you cooking notifications while you're out of the kitchen so you'll know when your food is ready. The precision cooker's blue tooth connection allows you to control the device up to 30 feet away.
  • Easy to use - simply attach the precision cooker to any pot, add water, drop in desired food in a sealed bag or glass jar. Start cooking with the touch of a button on the device. The sous vide cooker's timer and precise temperature control allow you to step away and relax while your food cooks perfectly. No additional equipment needed.
  • Get Creative with 1, 000+ recipes - choose from sous vide guides and recipes created for home cooks of every skill level by award-winning chefs, with simple directions to walk through each recipe with ease. All available free of charge. Great for beginner and veteran chefs!
  • Simple to clean - the precision cooker's detachable stainless steel skirt and disks are dishwasher safe making this kitchen appliance easy to clean and maintain.
eggs Benedict- all came out excellent both in taste and texture

Learned aabout sous vide from my cousin who's been using the Anova 800 watt Bluetooth for 2 years. After multiple meals he prepared, he lent me this tool and I proceeded to cook boneless leg of lamb, chuck boneless side ribs, both beef and bison back ribs, corned beef brisket, eggs Benedict- all came out excellent both in taste and texture. Usually finish the meats on the grill. Makes cheap cuts taste like Prime grade. Operating tip: no need to buy special lid or rubbermaid container. We use our stainless steel pasta pot and cover the top with plastic food wrap resulting in negligible water loss over a 2 day period. Anova recipies are a good guide but Smarteats is pretty decent too. I couldn't pass the opportunity to get one recently on a one day Amazon sale!!! Looks like our pricey slow cooker from Williams Sonoma will be growing cobwebs from now on. Although their are some review doubting Anova quality, am hoping this lasts for years. Will update should any failure occur. In the meantime am looking forward to cooking many more meats and eliminating the guesswork by using the sous vide method!!!

Everyone who enjoys a good steak should own this

Been using the device for several months now and can't imagine cooking steak without it. Everyone who enjoys a good steak should own this. I don't use the bluetooth functionality because it's a complete gimmick (all cooking devices that offer it are). I work in IT and just want to push a button and have a perfect steak, using the bluetooth apparently requires jumping through a lot of hoops according to other reviews. In fact I read reviews saying that updating the device forces you to use bluetooth so I avoided all that. I just unboxed it and plugged it in to power and started cooking away. Without using the bluetooth you can control the unit directly so no worries there. Without bluetooth it does exactly what I want it to do. I'll never got back to cooking steaks the traditional way.

Match this awesome Anova unit with a cooler

I bought several of these as Christmas gifts for young adults in the family. Then, after looking at some of the reviews on line, decided to make containers for the water bath from coolers. We had been using the Cambro food storage containers and decided to try a cooler instead. We tried the 9 can size cooler but it seemed cramped, then opted for this flatter but wider 24 can party stacker by Coleman. It works like a charm! The flatter configuration is deep enough for the unit but also allows sufficient room for multiple cooking bags. Used a 2 3/8" hole saw to drill the top. The unit and the box it comes in also fits inside the closed cooler for gifting and storage. We have been sous vide cooking since before Anova came out with its first unit, and bought their first version when our unit broke. It is one of the tools we consistently use in the kitchen. Perfect lamb chops. cornish game hens, chicken, beef ribs (finished on the grill), brisket, fish... the list goes on and on. I particularly like that we can cook for large groups and have much of the work done before folks arrive so we can actually visit with our friends and family. You do not need to be a chef to use an Anova like a pro (although a vacuum sealer is helpful, its not critical). The Anova units are well made and nicely designed. Very effective at maintaining consistent temperature and evenly dispersing the water in the bath.

I know how to grill a steak that comes out pretty damned good

So far the sous vide thing is overrated at my house. Having survived over five decades, I know how to grill a steak that comes out pretty damned good. But this little guy takes all the guess work out of the process and it does exactly what it needs to do. A couple of top shelf NY strips were the first victims in the not-quite-boiling bath and they were nice, but I didn't fall to my knees since they weren't any different than anything I'd made for the last decade. I also did a tri-tip with this and it was yummy but not any different than I'd have done without it. I guess the main benefit is to get it cooked and held to the point that allows you to do other cooking -- it's not a time saver but it does help you be more efficient with your cooking if you do this kind of thing often. It flawlessly handles your meat and that's a phrase I've never typed or even said.

Perfect, amazing, and incredibly easy to use

I learned about sousvide style cooking a few months ago and began researching about what brand I should get. The biggest toss up was the ANOVA and the Jeoule (both amazing companies) and I decided to take the plunge with the ANOVA. I'm so glad that I did. Pros: 1) Plug and play. When you get it out of the package all you need to do is plug it into an outlet and then use the temperature dial to set the temperature OR download the app and connect it through the app (not through your phone's Bluetooth connection) and set the temperature that way. The app is not needed but it is helpful. 2) Temperature control is amazing even without a lid and in a cold house (65°F interior) It varries no more than 0.3°F 3) Sleek and sturdy design. It's aesthetically pleasing and nice to look at while also being practical and sturdy 4) Clamp is height adjustable and can clamp to things several inches thick 5) Heats very quickly Cons: 1) It's large so storage can be a little awkward Side notes: 1) If it's at the marked "minimum" water level, it will not work until you go past the minimum by about an inch or so. You should always be between the minimum and maximum anyway, but this was probably done to account for water evaporation All in all if you're looking fot a sousvide cooker I highly reccomend the ANOVA Update: After a little while I decided to buy a 2nd one. It came defective with the chamber rattling and making noise but after only 10 minutes with customer support they're sending me a brand new one and said if I had any problems with it they'd replace that one as well. Amazing customer service and all around a great company

Wicked steak - Perfectly cooked every time

First off, using Ziplock bags is a pain. Lining up the seals; nearly closing; dunking in water to get the air out without allowing water to leak into the bag. Life is too short. You will be doing yourself the biggest favor if you order an inexpensive compact sealer (around $30). You can really infuse a marinade before cooking. Presumably safer as well. After futzing with Ziplocks, I bought one of these: Vacuum Sealer, Automatic Vacuum Sealing System, Vacuum Sealing Machine for Food Preservation and Storage including Starter Kit and 15 Sealer Bags for Free,Compact Vacuum Sealer for Food Saver I made a fabulous rib veal chop. I should have trimmed off some of the fat - an error I will not repeat. I slightly over-soused (or is it “over-vided”) a NY strip steak from Whole Foods. Three hours at 128 and it was slightly mushy. Nonetheless, perfectly cooked. Flatiron steak was a TRIUMPH. These have great flavor but can be a bit tough. Six hours, 130.5 - just salt and pepper and it was amazing. Taste, doneness and texture were simply perfect. I am using a torch JB Chef Culinary Micro Butane Torch | Refillable Cooking Kitchen Blow Torch With Safety Lock & Adjustable Flame | For Pastries, Desserts, Crème Brûlée, Brazing, Soldering, Camping, Welding & More to finish things off. I have tried with and without brushing with butter first. Best result is without. The notion of dirtying a pan and setting off my smoke detectors makes cast iron a non-starter for me. I concede that the pan does a better job with the potential to add flavor. Speaking of flavor, I found this unami marinade specifically for sous-vide beef: 3 Tbsp soy sauce, 1 tsp MSG (and don't freak out), 3 tbsp fish sauce, 1 tbsp Worcestershire sauce, 1 tbsp blue cheese, ½ tsp anchovy paste, 1 tsp garlic powder. It keeps for a month in the fridge and gives steak a long-dry-aged finish. I have several salmon recipes that I am dying to try.

True believer.

I've had two internet-friends pressuring me into buying a sous vide machine for months and months. I wasn't sold on the whole thing. Time and again I talked myself out of owning one on the assumption that I was cooking my meats perfectly fine (I was) and it was never all that much trouble (it wasn't.) Well, the Black Friday deal was too good to pass up and I finally bit the bullet. I am officially a believer. Since owning this thing, I've already cooked the best steak I've had in my life, whipped up the most succulent and juicy chicken thighs that I never imagined possible before, and knocked both porkchops and fish so far out of the park that I'm hoping I didn't accidentally break someones windshield. Seriously... this thing is flat out amazing. Don't be like me. Do it. Do it now.

Works like crazy

I am very late to the whole sous vide thing. I was hoping my multi-cooker would do the trick, but it doesn't allow me to set it to a low enough temperature. So the Anova it is. And I'm glad for it. Simply put, it works like crazy. Easy to use, intuitive to operate, and versatile in scope. Doing up meat is a natural, especially with something where you want fine control over the cooking. Good results with steaks and chops, provided you finish them on the grill to get a crust on it. Ditto with vegetables...I don't like overcooked mushy vegetables and this gives me the right control to achieve the texture I want. The main caution here is the time commitment. Doing up a steak on the grill is very quick, whereas sous vide takes quite a bit more time. On the other hand, it's pretty much set and forget. No real fancy equipment or containers are needed with this device...we even used it with our Instant Pot, though any pot will do nicely. It's a really nice tool to have available in the kitchen. This method is great for a variety of things. I admit, I initially kind of sniffed at sous vide as a hipster thing, but I was wrong. It's a valuable thing to have and I like it a lot.

The hype is real.

I've used it for two days, and the product and quality of the food are both excellent. Positives: 1) Heats quickly. 2) Maintains temperature. 3) Accurate temperature (within 1F of my Thermopen. 4) Easy to see display. 5) Easy to attach. 6) The three foods I tried were cooked perfectly (chicken, a tri-tip, and soft boiled eggs). 7) There is leeway in terms of cooking times with this technique. As an experiment, I left one of the chicken breasts to cook for 50% more time...and it was still quite tender. Negatives: 1) It is a fairly large unit. 2) You need a good sized container filled with water for beef (brisket) with long cooking times, or adding water may be a necessity. Update 7/4/2-17 I've used this successfully a dozen times since the initial purchase cooking all sorts of foods using the online recipes as a guide. I tried the Bluetooth hookup with my smartphone and found it to be a waste of time. It is easier to set the temperature on the digital display and not look at it again until the food is finished.

Works great!

My goodness. I finally bough a sous-vide machine. I always wanted to have nice juicy steaks at home but it was unbelievably hard to cook them on the cast iron. I followed all the famous chefs recipes but when I cook them they became too chewy. If you don't cook steaks at home because of this reason, this machine is for you. This is not too pricey like a model from Sous Vide Supreme. Also it is not as bulky as a Sous Vide Supreme machine which means you can store it in the drawer. I used my stock pot and I used this for steaks, bacon, chicken breast, chicken thigh, burger. Basically you just need to cook them and sear them later. How easy!!! I made fried chicken with chicken thigh also. Just batter it after you sous vide your chicken. There are tons of recipes on the Anova websites and other places on the Internet. I think you can find them rather easily. And if you are a prime member, The everything gude to cooking sous vide is free on Amazon Prime Reading. It explains what sous vide is and has many recipes. So in terms of this Anova machine, the water reaches up to the set temperature rather fast. About 10 to 20 minutes. My tip is setting the temperature slightly higher than your desired temperature because once you put the meat or whatever in it, the temperature drop rather fast. I also used vacuum sealed packs (I have Foodsaver) so I just threw the meat in it and forget about it and came back when my timer was ringing. Easy huh? If you are like me who has a Foodsaver machine, the bad thing about Foodsaver is it doesn't seal when it has liquid in it. I developed this idea that you use a ziploc bag first and seal the ziplock back in the foodsaver bag. Just put the zipped mouth of ziploc bag first in the foodsaver bag (far from a foodsaver bag mouth) and seal it. In this way you can seal the liquid in a foodsaver bag. So that's it.

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