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Anova Culinary Sous Vide Precision Cooker 2.0 (WiFi), 1000 Watts
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Purchase options and add-ons
Product Dimensions | 3.07"D x 3.07"W x 12.8"H |
Wattage | 1000 watts |
Voltage | 110 Volts |
Brand | Anova Culinary |
Material | Stainless Steel, Plastic |
About this item
- Perfect results every time: Never over or under cook your food again. The Anova Precision Cooker circulates water at the exact temperature required for perfectly cooked meals, no matter what's on your menu. Use the Anova app to access thousands of free recipes and monitor your cook from anywhere via your smartphone.Power 1100 Watts.Power 1100 Watts
- What to cook: Sous vide (pronounced “sue-veed”) cooking offers the perfect level of doneness for nearly any food. Chicken, fish, vegetables, eggs, beef, lamb, pork and more are all ideal foods for sous vide. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
- Easy to use: Whether cooking a simple meal or an extravagant feast, the Precision Cooker heats water faster and holds temperature precisely so you can get cooking quicker than ever. It easily attaches to any stock pot or container with an adjustable clamp, and is water resistant for when accidents happen in the kitchen. Flow Rate - 8 Liters/min
- Customer experience: Designed in San Francisco, CA. Anova delivers thousands of sous vide recipes for free in the Anova app, created for cooks of every skill level by award-winning chefs and home cooks alike.
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This Item Anova Culinary Sous Vide Precision Cooker 2.0 (WiFi), 1000 Watts | Recommendations | dummy | dummy | dummy | |
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Price | -46% $117.43$117.43 List: $219.00 | -32% $101.99$101.99 List: $149.00 | -14% $59.77$59.77 List: $69.77 | $20.99$20.99 | $500.49$500.49 |
Delivery | — | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | |||||
Easy to use | 4.3 | 4.5 | 4.4 | — | 4.0 |
Temperature Control | 4.5 | 4.6 | 4.1 | — | — |
Durability | — | 4.6 | 4.0 | 4.8 | — |
Value for money | — | — | 4.6 | 4.8 | 3.8 |
Sold By | Beach Camera Same Day Shipping | Amazon.com | ZHANGLINCHENGNIU | zhida | Amazon.com |
material | Plastic, Stainless Steel | Plastic | Stainless Steel | Velvet | Stainless Steel, Plastic |
capacity | — | 12 liters | 15 liters | — | 45 liters |
control method | application | touch | touch | — | touch |
voltage | 110 volts | — | 120 volts | — | — |
wattage | 1000 watts | 800 watts | 1000 watts | 750 watts | 1450 watts |
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Videos
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Honest Review and Demo of Sous Vide Cooker
Jo Nusser
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Customer Review: Currently the best... but not perfect
Jason Bourne
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Anova Sous Vide Precision Cooker
Second Chance Ohana Reviews
From the manufacturer
Anova Precision Cooker
Next level reimagined
The all-new Anova Precision Cooker — improved connectivity, more power, and faster heat up times, all in a smaller design.
A secret in professional kitchens for decades, sous vide works by circulating heated water in a pot at a very precise temperature according to the desired doneness of your food, holding it there for the duration of your cook for exceptional results. With just 3º making the difference between a rare and medium-rare steak, precision is key in the kitchen. This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!
What's in the box:
- Anova Precision Cooker
- Quick Start Guide
Perfect Results, Every Time
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Ready to UseNo stove, thermometer, flame or additional equipment needed. |
Connected CookingSet the time and temperature with the Anova App or the Precision Cooker controls. |
Perfect ResultsCirculates water at a precise temperature to cook your food exactly how you like it. |
Cooking the Perfect Meal is Easier Than Ever
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RecipesAnova delivers thousands of sous vide recipes for free in the Anova App, created for cooks of every skill level by award-winning chefs and home cooks alike. |
Limitless OptionsSous vide cooking has nearly limitless options – chicken, fish, vegetables, eggs, beef, lamb, pork and more are all ideal candidates for cooking with Anova. |
Cooking CapacityNow with more power, faster heat up times, and improved WiFi connection all in a smaller and more durable body, the Anova Precision Cooker is the perfect option for any home chef. It easily attaches to any stock pot or container with a fully adjustable clamp, cooks for up to about 8 people, and is water resistant for when accidents happen in the kitchen. |
AccessoriesAll Heroes Need Great Sidekicks. That's why we've expanded our line of sous vide accessories to include everything you need to bring your sous vide experience to the next level. With everything from containers to vacuum sealers and bags, we've got you covered. |
Precision Cooker Nano | Precision Cooker | Precision Cooker Pro | |
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Customer Reviews |
4.7 out of 5 stars
14,829
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4.6 out of 5 stars
11,434
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4.6 out of 5 stars
2,065
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Power | 750 Watts | 1000 Watts | 1200 Watts |
Height | 12.8" | 12.8" | 13.5" |
Connectivity | Bluetooth | WiFi | WiFi |
# of Hours it Can Cook Continuously | Up to 3,000 hours | Up to 5,000 hours | Up to 10,000 hours |
Clamps | Fixed | Adjustable and Removable | Adjustable and Removable |
Flow Rate | 5 Liters/min | 8 Liters/min | 12 Liters/min |
Voltage | 110-120 | 110-120 | 110-120 |
Looking for specific info?
Product information
Product Dimensions | 3.07"D x 3.07"W x 12.8"H |
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Wattage | 1000 watts |
Voltage | 110 Volts |
Brand | Anova Culinary |
Material | Stainless Steel, Plastic |
Color | Black and Silver |
Control Method | App |
Lower Temperature Rating | 32 Degrees Fahrenheit |
Upper Temperature Rating | 197 Degrees Fahrenheit |
Item Weight | 2.79 pounds |
Manufacturer | Anova |
ASIN | B07WQ4M5TS |
Item model number | AN500-US00 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #1,562 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #3 in Sous Vide Machines |
Date First Available | September 29, 2019 |
Warranty & Support
Feedback
Product Description
Anova has passion for precision in the kitchen, and we want to help everyone of all skill levels cook like a Pro in their own home. Now with more power, faster heat up times, and improved Wi-Fi connection All in a smaller and more Durable body, the Anova precision cooker is the perfect option for any home chef. It easily attaches to any stock pot or container with a fully adjustable clamp, is highly water resistant, and s evenly cooked edge to edge perfection for a wide variety of foods.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of use and performance of the sous vide machine. For example, they mention it's easy to operate, set up, and monitor. That said, opinions are mixed on quality and temperature control.
AI-generated from the text of customer reviews
Customers like the performance of the sous vide machine. They mention that it works extremely well, is easy to use, and is pleased with its performance. Some say that the replacement unit worked much better, and that it performed the job of cooking as expected. Overall, most are satisfied with the performance and recommend it to others.
"...It is so easy to use and produces such PERFECT results, it almost feels like cheating...." Read more
"...Requirement of Additional Equipment: While the device itself is exceptional, using it effectively often requires additional vacuum-sealing equipment..." Read more
"...It still works like a champ. I do not use the wi-fi though. It kept disconnecting and honestly, I do not need to start and stop it with my phone...." Read more
"...The replacement unit worked much better. I turned off my 5 GHz network, placed it within 5' of my router and setup went smoothly...." Read more
Customers find the sous vide machine easy to use. They mention that the app is easy to operate, the manual interface is intuitive, and the device is easy start and monitor. They say it heats up water quickly, hooks up easily to their phone, and is a great time saver. Customers also say the buttons are easy to press, making it easy to time large meals.
"...No mess. No pan to scrub. No added fats. Mmmmwah!I recommend investing in a vacuum sealer. It isn’t entirely necessary, but works best." Read more
"...of WiFi connectivity allows me to monitor and control the cooking process remotely, providing the flexibility to manage my meals from anywhere in..." Read more
"...Ease of use: six simple buttons and a large display that my older eyes appreciate are neatly organized unto a control panel on top of the unit..." Read more
"...Yes, it is a little more expensive, but your food will be amazing and it is fun! This one did not take very long to heat up either. I am impressed...." Read more
Customers are mixed about the quality of the sous vide machine. Some mention that it has great recipes to go with it, and is the best way to cook pork and beef. However, others say that the clamp was of poor design and broke early on from stress fracture. The plastic base of the top has cracked and loosened over time, and the impeller was not designed with enough strength. The unit failed at 3.5 years.
"...bath frozen solid, ignore it for a couple of hours, and have a perfectly cooked, juicy, tender steak. No mess. No pan to scrub. No added fats...." Read more
"...Versatile and Easy to Use: Its user-friendly interface and versatility make it suitable for chefs of all skill levels, guaranteeing a hassle-free..." Read more
"...Update 8 months after purchase: The unit just crapped out on me. I was in the middle of a cook and it blew my circuit. I thought a fuse blew...." Read more
"...You get foods that are perfectly cooked from edge to edge and crackling with flavor every time, because they are slow cooked at a constant..." Read more
Customers are mixed about the temperature control of the sous vide machine. Some mention that it's spot on, easy to use, and maintains the set temperature. That said, some say that it heats up pretty quickly depending on the size of the container and amount of water. However, some customers report that the temperature randomly increases without them touching the buttons, and keeps dropping.
"...Pros:Precise Temperature Control: The device's ability to maintain a precise temperature throughout the cooking process ensures that my..." Read more
"...and crackling with flavor every time, because they are slow cooked at a constant temperature inside a vacuum-packed bag that seals in all of the..." Read more
"...You can miss the faint beep. There is no setting on the app to adjust the alert on your tablet or phone to make it sound off either...." Read more
"...This one did not take very long to heat up either. I am impressed. This will cook your meat to the perfect temperature...." Read more
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I recommend investing in a vacuum sealer. It isn’t entirely necessary, but works best.
Pros:
Precise Temperature Control: The device's ability to maintain a precise temperature throughout the cooking process ensures that my meals are consistently cooked to perfection, resulting in a delectable and mouthwatering dining experience.
WiFi Connectivity: The added convenience of WiFi connectivity allows me to monitor and control the cooking process remotely, providing the flexibility to manage my meals from anywhere in the house.
Versatile and Easy to Use: Its user-friendly interface and versatility make it suitable for chefs of all skill levels, guaranteeing a hassle-free cooking experience and delicious results every time.
Cons:
Requirement of Additional Equipment: While the device itself is exceptional, using it effectively often requires additional vacuum-sealing equipment and containers, which might add to the initial setup cost.
In summary, the Anova Culinary Sous Vide Precision Cooker 2.0 (WiFi), 1000 Watts, is a game-changer for anyone passionate about achieving perfectly cooked meals. Despite the potential need for additional equipment, the device's precise temperature control and user-friendly features make it an essential tool for any culinary enthusiast looking to elevate their cooking game.
Highly recommended for its consistency, convenience, and the superior quality of meals it produces!
This unit was always in the top five of any review site I found; it was often in the top two. My reasons for selecting the Anova from the list of well-reviewed devices were:
1) Ease of use: six simple buttons and a large display that my older eyes appreciate are neatly organized unto a control panel on top of the unit that is slanted for easy access.
2) Power: I felt that 1000 watts was a nice compromise. It’s important that the unit be capable of preheating in a reasonable time and maintain a constant temperature in a larger vessel (if I want to use one). I didn’t believe that my needs (8 or less people) justified the additional expense of a more powerful unit.
3) Comments from somebody who purchased the competing, well-reviewed unit and emphatically lamented the lack of any controls at all on the device itself (i.e. that device relies on a mobile phone app for control and monitoring). As this reviewer pointed out: these units are simple water heaters; that’s all they do. There is absolutely no reason to overcomplicate, glorify or cutsey-fy that simple fact. You will do well to consider that during your evaluation. The Anova also provides an app but one has the option to use it or not. I have not yet attempted to do so, so I cannot speak for ease of connecting this unit to wifi.
4) Price: attractive considering the features, relative to the competition.
Anybody who is considering sous vide needs to carefully consider what it is and what it is not.
• First off, if you like your meat rare, well-done or charred, don’t waste your money. Lovers of medium-well should also consider carefully. Rare is much easier to accomplish on a grill or skillet (i.e. flash sear on each side and done). Likewise well-done or charred. Medium-well that is truly medium-well can be a bit tricky to achieve consistently and may therefore warrant this device but, in my opinion, it negates most of the benefits (e.g. tender and juicy).
• It works best on small to medium-sized meats or fish. You get foods that are perfectly cooked from edge to edge and crackling with flavor every time, because they are slow cooked at a constant temperature inside a vacuum-packed bag that seals in all of the goodness. Assuming that you start off with good cuts of meat, you will end up with flavor, tenderness and juiciness that will blow you away.
• You can get a really nice but relatively thin crust on steaks and crispy skin on fish/poultry by finishing with a pan sear. Tips will be shared below.
• You cannot get the intense BBQ flavor or thick crusting of grilling but you can get a thinner crusting and some of that BBQ flavor by searing with a grill or blowtorch. Sous vide is probably not for you if you like your steak infused with the smokiness of a grill; you may find this method to be too bland for your liking.
• You’re likely to never use this device if you are always in a hurry at mealtime. Sous vide takes time, which is the secret of its tender and flavorful results. The included app and wifi capabilities of this device may be useful to those who lack the necessary time. Set everything up before you leave home and, later in the day, use the app to activate the unit (i.e. such that the food is cooked when you get home).
• Sous vide is not suitable for most vegetables. You can make it work for some, notably carrots and corn on the cob, but not for most. It's also not for large chunks of meat (e.g. roasts, hams or whole birds), which I believe do far better in an oven. There are some who claim that they have successfully cooked a roast sous vide but I prefer an oven at 250 to 275 with a good meat thermometer. Tri-tip is an exception to this rule; it does quite well with sous vide.
• Everybody at the meal must like their meat cooked to the same level of doneness. I suppose that you could accommodate a guest who wants rare (i.e. briefly seared on each side) or well done (i.e. cooked to death) but anything in between would be better handled with sous vide and, unless you have more than one machine, everybody must like their meat the same way.
My experiences:
• I am a foodie who enjoys cooking. I want to enjoy the results of my cooking and I am willing to pay for good quality food. I like my meat medium rare to medium. I like a good crust on a steak and crispy skin on poultry or fish fillets. I got tired of the mediocre meats that I was able to purchase at the supermarket. I now patronize butchers and fishmongers, who sell high quality goods at a much higher price.
• At these price points, I want to do everything in my power to maximize flavor and minimize the risk (i.e. of me screwing something up). Grilling is fun, sauté and/or baking is fine but the results are all-too-often inconsistent, especially for thick steaks and some poultry (e.g. duck): it's far too easy to get perfectly-cooked flesh and wimpy skin or crispy skin and dead flesh.
• Hence my interest in sous vide. Cheap was not an objective. If I’m going to do it at all, I’m going to do it right. So, I also purchased the Anova 12L cooking container and vacuum sealer. The vacuum sealer is unnecessary if you are adept at using Ziploc bags and the displacement method of creating a vacuum; I am not, so vacuum sealer for me. The cooking container is not cheap but there are several reasons that I am happy I bought it: 1) its large but not enormous size fits perfectly inside my sink; 2) the included rack enables me to hang eight bags without impeding water circulation; 3) the cover minimizes evaporation; 4) I can see through the transparent walls from any angle and ensure that none of the bags have sunk, or have sprung a leak (especially important when cooking at higher temperatures).
• Everything came well packaged and nothing was damaged. Unpacking was easy (i.e. no chainsaw required) and setup was a breeze. I am very pleased by the high quality of everything. The instructions for the sous vide unit are adequate. I did have to play around a bit with the clip, until I got the hang of it, but everything else was clear enough, even for a klutz like me. I found the controls to be very easy to use and the display is very easy to read. Temperature wavered by 0.1 or 0.2 degrees until preheating was complete but thereafter it was rock solid, possibly because I am using a covered container inside the sink, which provides some degree of insulation. It makes a noticeable hum while operating, which did not annoy me but it probably could annoy some. When the timer expires, it makes a couple of noticeable beeps. The vacuum sealer was more challenging; I had to watch some tutorials – I did mention that I’m a klutz – but this is not a review for that unit.
• Most importantly, I got highly-satisfying results from the onset. I am delighted with this purchase. As long as your expectations are in alignment with the capabilities and limitations of sous vide, I am confident that you will also be delighted with this unit.
Tips:
1) Do some research! I especially appreciate tips and recipes provided by Food Lab’s J. Kenji Lopez-Alt at the SeriousEats site and Helen Rennie’s tutorials at YouTube.
2) Read the instructions and follow them. The two individuals I named above will tell you everything you need to know about temperatures and timings for myriad types of food and doneness.
3) Temperature is critical; always cook at the temperature advised to achieve the level of doneness that you prefer, no matter how big your pot is or what it's made of or how many bags are inside it. Don’t worry too much about letting things cook longer than the recipe calls for. Most meats are very forgiving; up to an hour longer than recommended won’t make a noticeable difference. Fish and seafood are much less forgiving; up to about 15 minutes longer than recommended is maximum. Eggs are even less forgiving of overtime (i.e. if you want your yolks less than hard).
4) I have two sinks, so I put the container into a sink and fill it with hot water right out of the tap. Cooking occurs in the sink, covered. I believe that the cover and confined space of the sink enhance heat retention. After I’m done, water is simply dumped into the sink.
5) Don’t forget to add your favorite aromatics to into your bags. Do NOT add fat of any kind to meats except fish or seafood (see below).
6) I prepare steak with a generous sprinkling of sea or Himalayan salt on both sides and letting it sit for about 30 minutes before adding the aromatics and sealing the bag.
7) To cook more than one piece of fish in the same bag, it’s advisable to add some oil to the bag to prevent sticking. Vacuum sealers and liquids do not get along, so: a) use a Ziploc bag and water displacement; b) brush the fish with a light film of oil; c) place thin pats of butter inside the bag.
8) A pound of raw, peeled and deveined shrimp should be tossed in 1/3 tsp baking soda (NOT powder) for about 30 minutes before cooking to enhance texture. I like to cook it together with butter, tarragon and several cloves of crushed garlic for about 30 minutes at 132 degrees.
9) The biggest trick to sous vide is the searing process after the cooking is done. There are a million different opinions about how to best sear. You will find some great advice at the websites mentioned above, so I’m going to focus on what I like. I do not much care for the bitterness added to the flavor by placing non-clarified butter in the pan and/or using a blowtorch. I do, however, like a dark brown crust on my steaks and crispy skin on my duck / salmon. Searing immediately after removal from the bag did not achieve optimal results, no matter how much paper towel I applied. There is too much moisture bleeding and too little time to achieve the crust I sought without adversely affecting the perfect doneness. So, here’s what I do.
9a. Meat is removed from the bag and triple wrapped in paper towel. Steak is placed in refrigerator for 10 minutes, rewrapped in new paper towel and put back in the refrigerator for 5 minutes longer. Duck is also wrapped but left in the refrigerator longer, until it has completely cooled, which enables a longer sear.
9b. After removing the meat from the refrigerator and unwrapping it, I preheat my aluminum pan to medium high heat. I prefer aluminum because it preheats more evenly and reacts more quickly to heat changes than cast iron does (e.g. when my stovetop is too hot and I need to turn down the heat pronto). I use ghee in my pan because I like the rich flavor that it adds but any oil with a high smoke point will work too. Since ghee has moisture and milk fats removed, it doesn’t burn as butter does.
9c. The pan is ready when ghee just starts to smoke (at about 450 degrees). Oils with higher smoke points will be shimmering but not smoking. Immediately add the meat (i.e. don’t permit the fat to smoke more than seconds). For duck: place it skin side down for about 7 minutes, jiggling and pressing it with a spatula every once in a while. Start peeking for doneness after about 3 minutes and every 30 seconds thereafter, permitting the skin to get as brown as you like (up to 10 minutes). Finally, flip the piece and cook it for 30 seconds more. For other meats: sear on one side for a minute, flip, and cook for a minute more. If the upside is not crusty enough, flip again and continue to flip every 30 seconds until both sides are satisfyingly crusty. It’s a myth that you ruin the crust by flipping. For all meats, you may want to pour the cooking juices over the meat (not the skin) to add flavor and warmth.