The most tender, flavorful food you've ever had.

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It’s impossible to control heat using traditional cooking methods, which makes it difficult to cook food exactly how you want it. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. Anova utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. Anova provides important advantages over traditional methods, including the following benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

Precision Cooked Steak
Traditionally Cooked Steak

Steak cooked with Anova is done perfectly edge to edge. In the image above, you can see that the steak on the right appears smaller. That steak was pan-cooked. In comparison, the steak on the left was cooked by the Anova Precision Cooker and it is consistent from edge-to-edge.

Anova Salmon Example
Non-Anova Cooked

The salmon cooked with Anova (left) remains a translucent pink, with a delicate, flaky texture. The pan-cooked salmon (right) has overcooked edges because the surface temperature of the pan is higher than the target cooking temperature. As it dries out, it begins to expel the white albumin.

Anova Egg Example
Non-Anova Cooked

Whether you’re a poached egg perfectionist or a fan of soft-boiled, Anova makes your ideal egg achievable every time. The egg on the left cooked consistently to the desired texture. On the right, a guessing game resulted in raw and runny yolks with over-thickened whites.