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Anova Sous Vide Circulator (Part 2)

Modernist

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#331 lesliec

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Posted 22 March 2014 - 11:30 PM

All's well - the Anova's thermal cutout clearly works and it lives to cook another day, albeit with somewhat blackened nether regions.

Marital harmony is (almost) restored.
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#332 michoutim

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Posted 22 March 2014 - 11:57 PM

Love is beautiful ! :biggrin:  The Anova is a tough nut. Invincible ! :raz:



#333 Tomatoman65

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Posted 23 March 2014 - 01:05 AM

My first Anova IC was a lemon. Bought it November 2013 and joyfully unboxed it and set it up with a 12 litre polycarbonate container for some 36hr pulled pork ala Modernist Cuisine to find within an hour the unit was cutting out and resetting itself without any indication from an alarm that this had happened. Restarted it and the same happened again and again. Luckily Anova sent me a new one to the UK free of charge and marked as a gift so no taxes to pay this end. The second unit has behaved itself so far and love it. I've tinkered with the first one but haven't as yet got to the cause of the problem although it might be moisture getting into the unit through incomplete sealing of the lower half of the unit. Refitting the main circuit breaker worked for a while but it's back to it's old tricks. Anyone else had the same problem? Amazon US shows one other with the same problem ( check 1 star review ).

#334 gfweb

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Posted 23 March 2014 - 10:18 AM

All's well - the Anova's thermal cutout clearly works and it lives to cook another day, albeit with somewhat blackened nether regions.

Marital harmony is (almost) restored.


A new Anova is much cheaper than a lawyer...

#335 Anova Jeff

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Posted 23 March 2014 - 12:22 PM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?


Jeff Wu

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Anova Culinary LLC

 

BBQ Fanatic, Organic Gardener, Organic Grape Grower


#336 SleeperService

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Posted 23 March 2014 - 01:01 PM

1) I don't have a problem with it, they certainly can give more information than a single led display like the sansaire.

 

2) I don't have any data on the longevity of lcds, my main problem with lcd failures has been the backlight, and using a LED backlight will solve that problem.

 

3) lcd screens are not out of place, no. anybody that says so is probably hankering for a big metal knob that just says "low-medium-hot"

 


1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?


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#337 Tjex

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Posted 23 March 2014 - 01:06 PM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?

 

I do like the screen and the visual aspect of choosing the time/temp. It makes it easy to pick and see the large numbers. Saying this, I think the LCD screen is under utilized and can have much more potential, such as storing pre-set cooking times/temps, etc. Something like Sousvide Dash app built in, with the ability of editing/adding info would be fantastic.

 

If the idea is to just to show Temp/Time, then a LED display would be just as good.

 

Side note, would be great to have the min/max water level markers on the skirt a little easier to see, I've been tempted to use a permanent black marker.

 

Hope that helps...



#338 SleeperService

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Posted 23 March 2014 - 01:22 PM

Side note, would be great to have the min/max water level markers on the skirt a little easier to see, I've been tempted to use a permanent black marker.

 

I agree completely, I've been thinking about, (but haven't gotten around to, quite yet) using this http://imgur.com/a/dCvS5 method to etch a line around the skirt so that it's easy to see where the min/max is, the markings on there are a bit too subtle for me.


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#339 Anna N

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Posted 23 March 2014 - 01:30 PM

I do like the screen and the visual aspect of choosing the time/temp. It makes it easy to pick and see the large numbers. Saying this, I think the LCD screen is under utilized and can have much more potential, such as storing pre-set cooking times/temps, etc. Something like Sousvide Dash app built in, with the ability of editing/adding info would be fantastic.
 
If the idea is to just to show Temp/Time, then a LED display would be just as good.
 
Side note, would be great to have the min/max water level markers on the skirt a little easier to see, I've been tempted to use a permanent black marker.
 
Hope that helps...


Must agree that min/max marks need to be made more clearly visible.
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#340 kindofgreat

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Posted 23 March 2014 - 01:30 PM

Hi Jeff,

 

I've purchased two Anovas in three months, so obviously I think you guys are doing something right. I previously built my own DIY one based on instructables and the heating element crapped out on me fairly quickly (whether unlucky or otherwise) so I am a bit wary of all ICs for unfair reasons. That is to say, even though it's actually a fairly non-complex piece of machinery, I do not trust that ICs will last very long. This is my own bias, so adjust my opinions accordingly. Here are my opinions of the Anova IC in general, and your questions in particular:

 

1) The LCD has been fairly easy to use, overall. That said, it was one my hesitations initially. Obviously not your fault, but color touchscreens sort of scream to me "whiz-bang consumer gadget", the sort of feature to attract unknowing consumers. That is my initial reaction, and my second reaction is that it will be the first part to fail. (I've read the things you've written about resistive touch screens, and my smartphone certainly hasn't failed yet despite a ton of use, but still....)

 

2) I think I care more about design and ease of use, actually. I've resigned myself that the IC will probably fail at some point, but if I get solid use out of it before that happens, I'd be pretty happy. That is to say, if the touchscreen DOES fail in 3 years, then I won't really care. Because maybe the impeller or the heating unit or whatever else will fail, too. For $200, I'm very happy to buy a new one every couple years (and i'm sure the technology/manufacturing process will improve and/or the prices will drop in the future). I really went back and forth between the Anova and the Sansaire, because the Sansaire has a good-looking, simple design that seemed to allow for a quick adjustment and had all the information I would need. I've never used a sansaire, however, and was happy with how the Anova's performed so I decided to get a second Anova. Maybe for my third, I might see how the sansaire works.

 

3) I don't think touchscreens are out of place. That said, I am a tinkerer and a gadget hound, and things like that don't scare me. I would imagine most IC purchasers right now are like me, and happy to deal with some complexity that perhaps my mother would not be willing to do. If touchscreens were in kitchen appliances for my mother, I think they need a really simple interface; perhaps slightly simpler than the current one.. 

 

All that said, since there IS a color touchscreen and since I believe most current purchasers are gadget and tech-savvy like me, I think you've missed out on a bunch of really neat things you could've done with the touchscreen. For example, if the unit were user upgradeable (firmware upgrades don't scare me, or anyone on this forum for example), that would be a huge plus. A simplified interface would make that impossible, but the touchscreen and computer in the Anova seems to make that possible. One feature I would love, for example, is if instead of the countdown timer, there was an option to just have the a timer that counted up -- something that simply told me how long the current bath has been running at the current temperature.  This could be an easy firmware-type thing, but as it is, there is no way for me to do something like that myself if the feature were ever implemented in the future. Built-in or user-stored  presets (chicken, steak, etc. and/or rare, medium, etc) would be another obvious use for the screen. 

 

But anyway, I think ICs are still in their infancy, and the target-market for them are changing, so it really depends. The Sous Vide Supreme, for example, which is all self-contained, I think would be something I would buy my mother and smoething like that necessitates a simpler, easier interface. Something like the Anova IC, where I need to find my own heating vessel, create a makeshift cover, etc., I think can get away with something that was a bit less simple. If you created a profesisonal/consumer line, then I would suggest you also sell a container with cover and right cutouts (easy profit!) for the consumer line, as the DIY-ness of the current solutions just means you'll never reach some poeple.

 

Anyway, love the unit. In the end, I jsut want it to be accurate and to cook. 10 seconds to set the temp vs 2 seconds means nothing to me. So for me, personally, I don't care either way. But as I've said above, they do give me initial impressions that I haven't let go of yet...

 

Andy

 

 

 

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?


Edited by kindofgreat, 23 March 2014 - 01:38 PM.


#341 gfweb

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Posted 23 March 2014 - 01:54 PM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:
 
 
1) What do you really feel about the use of LCDs in our equipment? 
 
2) Do you have preference for LCD display features or LED longevity or care more about overall design? 
 
3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?


I'm not a fan of LCDs here.

They seem fragile...may not actually be. Water resistance issues?

LEDs look cooler. Not a small issue.

#342 JoNorvelleWalker

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Posted 23 March 2014 - 02:21 PM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?

 

I love the Anova screen and interface.  I am a bit surprised the screen is LCD, I would have guessed it was OLED.  Touch screens are great for the kitchen because there are no buttons in which food can get stuck.  For example one purchase I am planning is a digital scale with a touch screen interface.

 

To add to what others have suggested for the circulator, please make the water markings more legible.  After a while you get used to where the markings are even if you can't see them.  But it would be nice to see them.

 

And I'd like for your company to offer a straight sided insulated container (or series of containers) that would accept hotel pans and also have a provision for holding an iSi.  I know that there are eGullet people making cheese with their Anovas and my project is to try to use it for preparing ice cream base.  (I wrote you about this last year.)



#343 DiggingDogFarm

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Posted 23 March 2014 - 03:00 PM

The only thing I don't like about the screen is it going black. I wish it would stay on all the time.


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#344 lesliec

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Posted 23 March 2014 - 04:44 PM

Welcome back, Jeff - haven't seen you here for a while.

 

All I can do is echo many of the comments above.  I really like the look/feel of the current screen; I think its simplicity is one of the Anova's real strengths, particularly for people new to SV.  However, additional functionality, like kindofgreat's suggestion of a count-up timer or DiggingDogFarm's of an option to keep the screen on would certainly be useful.  Maybe extra features could be on a second 'Advanced' screen, accessed from the basic one.  I don't have a view on LCD vs LED; just so whatever it is works.

 

As a non-US user, user-upgradeable firmware would be a big thing for me.  I'd be more likely to forego new features (then grumble about it!) than be without my Anova for the time it would take to go to the factory for an upgrade then back to me.  I don't have any concerns about it passing through Customs multiple times, but I recall some of the earlier discussion mentioning being hit with taxes/duties when the product crossed county borders.


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#345 Kerry Beal

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Posted 23 March 2014 - 04:51 PM

While I like the touchscreen - I also like the look of the LED screen on the newer one.  And I assume with the LED screen that it wouldn't shut off.  I do like the idea of the display being readable all the time.  

 

Also like the idea of the potential longer life of the LED screen.  

 

However don't feel that LCD screen is out of place in a kitchen.  



#346 JoNorvelleWalker

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Posted 23 March 2014 - 07:03 PM

While I like the touchscreen - I also like the look of the LED screen on the newer one.  And I assume with the LED screen that it wouldn't shut off.  I do like the idea of the display being readable all the time.  

 

Also like the idea of the potential longer life of the LED screen.  

 

However don't feel that LCD screen is out of place in a kitchen.  

 

Kerry, by "newer one" do you mean the unit you mentioned being beta tested?  Any chance of a picture?  (Twiddling my thumbs and eating peanuts for another two hours till my 72 hour short ribs are done.)



#347 Kerry Beal

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Posted 23 March 2014 - 07:05 PM

Perhaps Jeff will share it - I don't think I can link to it here.



#348 lesliec

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Posted 23 March 2014 - 07:05 PM

Hang in there, Jo - it will be worth it.


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#349 JoNorvelleWalker

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Posted 23 March 2014 - 08:27 PM

You will be among the first to know...that is if I feel like dinner after all these mai tais and peanuts.

 

I forgot to mention for Jeff's benefit that so far I have not used the Anova timer.  I am quite happy with my stand alone external LCD timer, and the display stays on all the time.  Even if it goes up only to 99 hours.

 

Twenty four minutes fourteen seconds to go.


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#350 weedy

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Posted 23 March 2014 - 08:33 PM

I like the LCD screen and I love that it's touch screen (no buttons, so: no moving parts, no leak points)

 

I don't find the Sansaire LED display anywhere near as easy to read, for example.

 

More info = better

 

I agree that a 'count UP' timer option would be nice... as would a loud alarm.

 

As far as the durability of the LCD screen... I'm not going to assume ahead of time it's a problem.

 

I will agree that I'd probably rather the screen stay on, but a quick touch to view it is really not that big a deal.



#351 paulraphael

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Posted 24 March 2014 - 07:56 AM

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

 

 

Jeff, what can you tell us about LCD longevity issues? I wasn't aware of any. 

What have you encountered in your testing?

 

I like the looks of LCDs but would be bummed if something as solid-seeming as your circulator crapped out after a couple of years. I like to buy equipment with the expectation of more longevity than that. One of the things that attracts me to your unit is that it's designed to be easily maintained.

 

Along those lines, updateable firmware would be a huge selling point for me. 



#352 scubadoo97

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Posted 24 March 2014 - 08:34 AM

I agree with Paul. I have no issues with the look of the display but would be bummed if the LCD didn't last for more than a few years.

One thing that bothers me is if I have to stop the program for any reason I lose my preset time that I entered.

#353 shamo42

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Posted 27 March 2014 - 06:45 AM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?

 

1) I prefer LEDs. They are easily readable from across the room and I think they give the device a clean, modern look. (So far I've seen the Sansaire and the new Anova professional)

 

2) Longevity > design but I don't think it needs to be a choice

 

3) Not out of place but just redundant. Everyone has smartphones / tablets with better displays and more processing power. Give developers an API to connect to the anova wirelessly (WIFI).

 

Advantages:

- cheaper to produce. I'm not sure but I think LEDS + WIFI module is less expensive than implementing a display solution

- convenience: Users can monitor temperatures from anywhere in the house or even when they aren't home.

- better longevity


Edited by shamo42, 27 March 2014 - 06:47 AM.


#354 SleeperService

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Posted 27 March 2014 - 06:49 AM

1) LEDs are easily readable from across the room. I think they give the device a clean, modern look. (So far I've seen the Sansaire and the new Anova professional)

 

not having seen the new one, I can't comment, but it's ironic that LEDs are a much older tech than LCD, but they're more modern looking? ;)

 

and not everyone has a smart phone in their pocket in the kitchen. though, I'll admit a large %age most likely do.



#355 Tallen234

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Posted 27 March 2014 - 07:05 AM

I would love for the new Annova to be able to track time after the timer has expired (how much time past. the set time). Maybe go into negative numbers, etc.

#356 rotuts

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Posted 27 March 2014 - 07:11 AM

I don't have one of these  ( yet ) so what do I know ?

 

i have 4 'coolers' I use for various SV projects, depending on the number of packs etc

 

the smaller on is  a coleman 9 quart.  Im guessing, but do not know, if the water flow might be to high for such a small cooler.

 

its for reheating jobs.

 

so  its possible that more than one speed on the flow rate might be helpful

 

as I said, I dont kmow and would not know how difficult this would be to add to the program.



#357 mercury529

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Posted 30 March 2014 - 03:30 PM

As I'm in the process of developing new equipment with our team, I'd just like get the pulse of everyone in this forum about our usage of LCDs:

 

 

1) What do you really feel about the use of LCDs in our equipment? 

 

2) Do you have preference for LCD display features or LED longevity or care more about overall design? 

 

3) Do you think LCD screens out of place in a kitchen environment or on sous vide equipment?

 

I have been very happy with my purchase, and I have recommended to Anova to numerous friends and family members based on my experience. Thanks for your work on a wonderful device.

 

1.) I like the use of LCDs. Like many here, I agree that the potential of the LCD screen has gone largely untapped. The ability to create user temperature presets for different food types would be useful. The ability to switch between F/C without restarting the unit would be nice (some temperatures are easier to remember in one unit).

 

2.) Longevity is most important to me followed by feature set followed by design. That said, I am assuming based on previous research that I should expect the mechanical components to breakdown on an immersion circulator before the LCD. I would be disappointed if a malfunctioning LCD screen rendered an otherwise functional Anova out of commission outside the warranty period.

 

3.) I personally like the touch screen. I expect kitchen devices to increasingly incorporate this and other innovative features. If you were to get particularly ambitious, wireless connectivity and an app would be very cool. Being able to monitor the status of the bath would be great for those who are the paranoid sort. And for me, getting alerts when the cooking time was over or if something unexpected happened (for instance low water level shutoff or actual temperature dropping significantly from target temperature) would be great. The wireless approach would also simplify software updates (assuming you give users that option in the future). That might be overly ambitious, but I would find great value in it.

 

I hope the feedback is of use. And by all means if you need someone to beta test, it's a very tough job but I will reluctantly lend myself to the cause :).


Edited by mercury529, 30 March 2014 - 03:34 PM.


#358 weedy

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Posted 30 March 2014 - 08:48 PM

I'm going to add one other thing that may or may not be popular...

 

and that is that I think maintaining the $200 price point is crucial


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#359 lordratner

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Posted 05 April 2014 - 07:22 AM

I'm going to add one other thing that may or may not be popular...

 

and that is that I think maintaining the $200 price point is crucial

Seconded. I've been evangelizing for sous vide for years, but now that there is a cheap and simple option (even 5 years ago when I built my first circulating bath, the choices were between spending over a grand or having an engineering degree), people I know are actually willing to try. A few years ago I was telling people this could be the future of cooking. Don't know if I was right, but the Anova, Nomiku (sp?), and Sansaire represent the first big transition, and price is a huge part of that. 



#360 paulraphael

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Posted 05 April 2014 - 09:09 AM

Mine's on the way. Can't wait.

 

Btw, I couldn't get a peep out of anyone at Anova about new product plans. The people at Studiokitchen are using something that may be a prototype ... it looks like Anova's $900 lab circulator model but with a polished metal finish.







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