To establish some baselines:
This is the 4th sous-vide appliance I have owned.
My first was a beta version of Sous-Vide Magic with an analog rice cooker.
The second was the Sous-vide Demi.
The third was the Anova.
And now the Nomiku.
I have no affiliation with any of these manufacturers.
From the photos posted above you can see the box the Nomiku was packed in. Perfectly adequate but lacking the classiness and sophisticated look of the Anova package (think little black dress!).
The inclusion of a printed instruction manual (so last year) versus the handy electronic instruction manual of the Anova.
Those are so petty and so subjective but wait....there is this:
A) Non-removable power cord! Ouch. Such a pain to store.
B) The power box attaches by a short, stiff cable to the unit. This is a real pain. First because it increases the footprint needed for the container. But more importantly poses a danger in the kitchen. One is warned that it must lay flat on a table or counter. In my kitchen there is lots of water which can end up on the counter and I'm pretty anal about water and electricity. Here's what I did to allay my fears:
C) The clip that attaches the unit to a container is quite slack and the unit falls to the limit of its length. I used a cork trivet to allow me to attach it without it landing on the bottom of my container.
D) Now here's another issue that will certainly arise at some point with the Anova but not nearly as quickly as with the Nomiku. The MIN/MAX water lines are SO CLOSE TOGETHER THAT ADDING A VERY SMALL AMOUNT OF FOOD MOVES THE WATER FROM MIN TO MAX IN VERY SHORT ORDER. I ended up scooping out water and I had only added a couple of small steaks. I realize physics comes into play here but it seems to call for a very shallow container with loads of surface area to overcome this.
E) There is no timer of any kind.
On the plus (or neutral) side:
A) It appeared to maintain temperature well over the three hours of my test. It fluctuated by .1C.
B) The MIN/MAX water lines are much more visible than on the Anova.
C) The package contains a Sous Vide Primer but the section on fruits vegetables is worthless. It mentions cooking them at 85C but doesn't say which fruits or vegetables are appropriate or how long the should cook. It is a single paragraph. I will have to spend time with the Primer to see if it has any added value.
D) The unit displays a "Bacterial Growth Zone" warning if you set the temperature between 4 and 52.2C. It seems to display this warning as the temperature climbs until it reaches 52.2 and then the warning disappears.