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New Anova Precision Cooker Announced May 6, 2014

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356 replies to this topic

#331 lordratner

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Posted 17 November 2014 - 12:47 PM

in the US, $179 for the new one, and $199 for the A1?

$20 is "very slight" on a piece of kitchen equipment, irrespective of 'percentage'


the LID for a Cambro costs more

Disagree. A 10% mark down is a huge deal from a business perspective. And they are - regardless of our passion for the craft - a business.

Walmart dedicates millions in resources researching how producers can shave pennies off their prices. Those have huge effects on volume.

A product like the Anova is strange and new for most people, has very little word of mouth supporting it, and doesn't "make sense" to the masses. Every dollar they shave off the price brings it within the threshold price of a new group of consumers.

They aren't going to make their millions off people like you and me. They need to appeal to the average home cook, and price is the biggest factor on something new like this.

In either case, I'm excited to see people getting their units. I want mine even more now.

 

EDIT: The average home cook would never dream of paying what we pay for a plastic bin to hold water. I don't think the Cambro is a fair comparison.


Edited by lordratner, 17 November 2014 - 12:49 PM.


#332 scubadoo97

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Posted 17 November 2014 - 03:27 PM

in the US, $179 for the new one, and $199 for the A1?

$20 is "very slight" on a piece of kitchen equipment, irrespective of 'percentage'


the LID for a Cambro costs more

And that's before discounts and coupons on the V1 that have been offered

I really like my V1 and really hope the V2 is not a step down as far as performance goes. Rotating the unit instead of a removable directional cap is already a compromise.
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#333 lesliec

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Posted 17 November 2014 - 05:28 PM

And that's before discounts and coupons on the V1 that have been offered

I really like my V1 and really hope the V2 is not a step down as far as performance goes. Rotating the unit instead of a removable directional cap is already a compromise.

 

But against that is the new clamp.  I've seen a photo of the new Anova sitting on a benchtop, supported only by its clamp being slid all the way down the 'barrel'.  THAT'S flexibility in vessel depth!


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#334 scubadoo97

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Posted 17 November 2014 - 06:04 PM

True and the adjustable clamp was what really made me want the V2. For the most part my 8 qt Cambro is about as small as I go for most things which the V1 fits in nicely. I guess if doing a few eggs the adjustable clamp would come in handy to just use a small sauce pan. My units arrive tomorrow. Will have to play around with it over the next month or so

#335 scubadoo97

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Posted 19 November 2014 - 06:41 AM

I have one of mine running. Very quite. Temp reading taken at 37C, 50C and 65C. The first was 0.1C off by my Thermapen and readings at 50C and 65C were dead on

#336 JoNorvelleWalker

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Posted 19 November 2014 - 09:22 PM

Anova got a nice write up in the NY Times today.



#337 scubadoo97

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Posted 19 November 2014 - 09:45 PM

I have one of mine running. Very quite. Temp reading taken at 37C, 50C and 65C. The first was 0.1C off by my Thermapen and readings at 50C and 65C were dead on


My second unit was dead on at 4 temp levels.
Getting use to the new touch screen and scroll wheel

#338 JoNorvelleWalker

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Posted 19 November 2014 - 10:02 PM

My second unit was dead on at 4 temp levels.
Getting use to the new touch screen and scroll wheel

 

I wouldn't trust a thermopen to 0.1 deg C.  My Anova matched my Hewlett Packard thermometer so that was good enough for me.  Nonetheless next time I use the Anova I plan to compare it to my new thermopen.that I just got this week.



#339 weedy

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Posted 19 November 2014 - 10:37 PM

here's the link to the nice NY Times article

 

It's about sous vide at home in general, but definitely pumps up the new Anova

 

http://www.nytimes.c...nav=bottom-well



#340 rotuts

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Posted 20 November 2014 - 06:09 AM

thanks for the NYT ref.  somehow I missed it 

 

""   Anova’s smartphone app add-on helps with this ""

 

i thought the app was not finished yet .



#341 Caruso

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Posted 22 November 2014 - 07:18 AM

Not necessarily any fault of the Anova, but I thought the NY Times writeup and accompanying video were sloppy and not very helpful to the layman. And I was suspicious about the writer's reference to the iphone app. Giving him the benefit of the doubt, I suppose he may have been given access to a pre-release version of the app, but he should have said that to avoid the suspicion of cheating on his research. Overall the journalism seemed a little shoddy even for a fairly light lifestyle/tech topic.



#342 DiggingDogFarm

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Posted 22 November 2014 - 08:42 AM

If he has access to the new Anova, which won't be officially released until December....why is it so difficult to believe that he may have access to the app....and why is that a problem, exactly?

 

"The app, which will be released in December, should make it easy for people who are new to sous vide to get up to speed."

 

"110v systems will be available December 2014"

"The iPhone App makes it incredibly easy to cook with Anova."


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#343 Caruso

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Posted 22 November 2014 - 08:50 AM

If he has access to the new Anova, which won't be officially released until December....why is it so difficult to believe that he may have access to the app....and why is that a problem, exactly?

 

"The app, which will be released in December, should make it easy for people who are new to sous vide to get up to speed."

 

"110v systems will be available December 2014"

"The iPhone App makes it incredibly easy to cook with Anova."

 

I can't swear to it, but I am pretty sure that this is a revision. When I read it a day or two ago I remember being struck that the writer gave the impression that he had used the app and that there was no mention that the app was not yet available.



#344 rotuts

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Posted 22 November 2014 - 09:19 AM

my Hard Copy from the NYTimes is dated 20 Nov.  meaning it was published the night before.

 

"My favorite of the new crop [of circulators  ed. by me] is the Anova Precision Cooker, which I've been using for a couple of months "

 

"Anova's smartphone app add-0n helps with this [time, temp, cut etc ed Me] Need to know how to make the perfect chicken thighs ?

 

just consult the app. and press start."

 

I thought the printed piece was all a newbie might need to get interested in SV.

 

Print is a different genre these days.


Edited by rotuts, 22 November 2014 - 09:20 AM.

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#345 JoNorvelleWalker

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Posted 22 November 2014 - 12:37 PM

I can't swear to it, but I am pretty sure that this is a revision. When I read it a day or two ago I remember being struck that the writer gave the impression that he had used the app and that there was no mention that the app was not yet available.

 

When NY Times revises an article they generally post a notice to that effect...just like eGullet.  As of now there is no edit notice on the sous vide article and the Anova information is just as I remember it from when I first read the article on the 19th.

 

 

Edit:  I note that currently this sous vide article is number one for "most viewed" and "most emailed" in the Technology section.


Edited by JoNorvelleWalker, 22 November 2014 - 12:44 PM.

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#346 pmilas

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Posted 24 November 2014 - 06:58 AM

Mine is here :))

490288d582fae6280bb1bf13e57c7890.jpg

Now i just have to dig out my Under pressure copy and finally try that rabbit and bacon presse :P

#347 Robin G

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Posted 26 November 2014 - 11:00 AM

I really like my V1 and really hope the V2 is not a step down as far as performance goes. Rotating the unit instead of a removable directional cap is already a compromise.

The V2 does have a removable directional cap. It has 3 positions you can put it in.



#348 Hassouni

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Posted 26 November 2014 - 03:33 PM

I should note the connection for that cap is a bit flimsy, and you have to make sure it's really twisted on securely if you don't want it to come off while running.

 

That said, I used mine for the first time last night, to make what the Japanese would call onsen tamago, and others might call poached-in-the-shell eggs. Brilliant! 149ºF for 45 minutes, VERY soft white and yolk. I might play with temps and time for a more "traditionally" textured poached egg, but that doesn't mean what I had last night wasn't awesome.

 

Time to defrost those short ribs from my 1/16th cow purchase...



#349 Tjex

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Posted 26 November 2014 - 05:28 PM

I should note the connection for that cap is a bit flimsy, and you have to make sure it's really twisted on securely if you don't want it to come off while running.

 

 

Which connection? I've been using the V2 for a while now and it's as solidly built as the V1.



#350 scubadoo97

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Posted 26 November 2014 - 08:22 PM

The V2 does have a removable directional cap. It has 3 positions you can put it in.

Yes I know that now once it arrived. But since Anova suggested rotating the unit it was assumed the cap was fixed

#351 Hassouni

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Posted 26 November 2014 - 10:55 PM

Which connection? I've been using the V2 for a while now and it's as solidly built as the V1.

 

The clip-on mechanism for that directional cap. It's not as secure as I'd like, but it's not a huge complaint.



#352 Tjex

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Posted 26 November 2014 - 11:12 PM

The clip-on mechanism for that directional cap. It's not as secure as I'd like, but it's not a huge complaint.

 

Out of curiosity, did you tighten both knobs? The one that secures the clamp to the pot, and second that secures the circulator to the clamp?



#353 scubadoo97

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Posted 26 November 2014 - 11:59 PM

Out of curiosity, did you tighten both knobs? The one that secures the clamp to the pot, and second that secures the circulator to the clamp?

I think you are talking about the clamp and we were talking about the plastic directional cap at the bottom

#354 Hassouni

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Posted Yesterday, 11:29 AM

I think you are talking about the clamp and we were talking about the plastic directional cap at the bottom

 

Yup



#355 weedy

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Posted Today, 03:48 PM

Which connection? I've been using the V2 for a while now and it's as solidly built as the V1.

 

you own both?



#356 scubadoo97

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Posted Today, 04:12 PM

you own both?

I do. Got the V1 when it first came out and picked up 2 of the V2s to give one to my daughter and have a second one for us

#357 Robin G

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Posted Today, 04:23 PM

Inspired by Chris's post http://forums.egulle...10#entry1811272, I had been waiting until I got my Anova v2 to try making the MC duck confit with pommes sarladaises. I bought a whole duck from Costco so I cooked the white meat as well (at 54C), brined with similar spices, as described in MC@Home. The confit was a bit salty for my taste, so I'll be adjusting that recipe, but the breasts were absolutely divine. They reminded me in both texture and flavor of rare prime rib, sigh. At the time I thought "this is the best thing I've ever eaten." I couldn't control myself and ate way more than my normal ration. Bliss! :wub:

This morning I went back to Costco (braving the Black Friday crowds, as is totally against my nature) to get a couple more ducks, but there were none to be found. Backordered. BLAST IT!

 

Oh yeah, the hardware performed as required.


Edited by Robin G, Today, 04:25 PM.






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