SleeperService

I don't see why not. though most poeple use a heater element and a PID controller, might be cheaper.

*ding!* we have a winner!

you got a ruler?

measure again, you'll be pleasantly surprised.

I'd say it's likely operator error. the skirt is very snug, so it takes a good grip and some effort to get it to come loose, make sure you're twisting it in the correct direction, counter clockwise, looking at it from the bottom.

and when they're shipping the retail, non-kickstarter models.... your point will have some validity. I didn't pay 179$ for my kickstarter ones.

so, setting the temp low enough that the heating doesn't come on is not good enough? or am I missing something here?

what color gloves would you *prefer* he wear? and, have you ever tried setting the temp on the anova1 to something less than room temp? mine goes down to 32f.

that is incorrect, all you do is turn the cap on the bottom, it's designed that way. I believe this is in the manual.

yeah, makes perfect sense to me. "well, we've got all these boxes already made up, and we need something to ship the new unit in... oh, look, it fits perfectly, almost like we designed it that way to save costs" SHIP IT! *lol*

um.. *scratching head* not wanting to be mr disagreeable, but... 11x11x8 *is* smaller than 11x11x14 last I checked, and the 5lbs of the anova and 2.3lbs of the polycarb container is almost half of the 13lbs of the svs. plus, if I have more to cook, I can just get a bigger container. as to being out and ready, I have to admit since i got my two in january, they've been on the counter... ready to go.

a poly food box is smaller, lighter, easier to move around when empty, and can be used to store food, or other things when not cooking in it, should one want to, for one difference.

I just set my v1 to 32f and let it go.

s/dcarch/wet blanket/ there, ftfy.

oh, well done, sir, well done (if it were steak, of course, I'd say "medium rare done, sir, medium rare!"

if I thought anybody would pay me for it, I'd save this... but: PROCook not sure how to get from "precision" to "pro" but someone clever out there can do it. "toss that in the procook so we can eat when we get back from the movie".

and "low and Slow Hands Free Cooking" is less cumbersome? "let me just throw this in the LaSHFC and we'll be off". not sure... I'm not sold.

I've already got more of those (not the version, of course) than I do microwaves

as of now they've got 6,261 people and 920,038$, out of their hoped for 100k$, I'd say the interest is pretty high.

that's a hell of a lot of play, mine don't wobble at all, have you dropped yours without the shroud?

how'd you manage to bend the impeller shaft? the ones on mine are mighty sturdy. the only times I've had a rattling was when I'd turned it off for a few minutes, then turned it back on, and I think thermal issues were at play, that only happened a couple times.

generous?

new twofers added to kickstarter, 115$ each for two, going fast.

well, the secret is out: https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip

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.