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Anova in the News

Anova vs. SousVide Supreme

No Recipes, April 29, 2014

Anova at $199, is less than half the price of the SousVide Supreme and performs just as well (if not better) for most applications.. . . . Read more >

Having fun with sous vide: Rib Roast

Cookistry, April 23, 2014

The nice thing is that it doesn't take as much space to store. The nicer thing is that you can affix it to different pots. . . . Read more >

This Sleek Magic Wand Makes Sous Vide Cooking Easy

WIRED, March 20, 2014

Home sous vide cooking got a huge boost in the past year . . . lab equipment manufacturer Anova brought out a near-bulletproof model. . . . Read more >

Stir it Up: Sous Vide Lamb Chops with Basil Chimichurri

The Christian Science Monitor, December 27, 2013

We absolutely love the Anova Sous Vide immersion circulator that retails for about $200.  We always have some sort of duck, short rib, steak, or lamb seasoned and vacuum sealed frozen away for quick gourmet meals. Unlike traditional methods of cooking that would require a defrost, you actually cook straight from frozen with sous vide and it only requires only about 30 minutes extra cooking time. Plus, we can’t complain that it results in a perfect cooking temperature every time. . . . Read more >

The Things We Loved (and Reviewed) This Year

The Wirecutter, December 22, 2013

The one object that actually changed the way I cooked was the Anova sous vide circulator. It’s miles better than our previous recommendation for a sous vide cooker, with an eminently reasonable $200 price tag. It’s fast to heat up water, easy to use and extremely temperature stable. And it’s really changed the way I cook. . . . Read more >

All the Gear You Need to Sous-Vide and Sear Meat at Home

Food & Wine, December 17, 2013

[Anova] is the first home sous vide gadget to receive glowing reviews and cost less than $200. . . . Read more >


We Test the Anova, Sansaire, and Nomiku Sous-Vide Circulators

Serious Eats, December 16, 2013

With all three devices currently residing in my kitchen, I've found myself reaching for the Anova most often. . . . Read more >


Serious Eats Holiday Gift Guide

Serious Eats, December 6, 2013

With a portable circulator like this, any pot or large container in your house becomes a restaurant-quality water bath that will give you unparalleled control over how your food is cooked. . . . Read more >


Holiday Gift Guide: Kitchen Countertop Appliances

Solid Gold Eats, December 5, 2013

If you watch food television, then you’ve seen chefs use a sous vide machine. Cooking “sous vide” allows you to cook a piece of meat (or other foods) to a specific temperature with no risk of overcooking. . . . Read more >


Holiday Gifts for the Kitchen: Boing Boing

Boing Boing, December 3, 2013

Clamp this Anova Sous Vide circulator to almost any pot to keep your long, slow cooking projects at a consistent temperature. With a 99 hour timer and 5-6 gallon capacity, this circulator should meet the needs of even the most aggressive home cooks. . . . Read more >


The Off Duty 50: Holiday Gift Guide

The Wall Street Journal, November 29, 2013

For years, this black art (sous vide) among cutting-edge chefs has required expensive equipment, but the Anova Sous Vide Circulator ($199, makes the technique accessible to any home cook with a stockpot and a good cut of meat. . . . Read more >


2013 Holiday Gift Guide

Cooking Sous Vide or "under vacuum" has become all the rage in the last decade or so and, now that it has moved from the restaurant to the home kitchen, it’s easy for any cook to discover why it has been so popular with chefs for so long. It’s a fantastic method for cooking chicken pieces before deep frying them or even steaks before they are seared on the grill. But, once your recipient gets hold of one, just watch their culinary imagination run wild. . . . Read more >


Tested In-Depth: Sous Vide Cooking with Immersion Circulators

Impress your friends and family by doing some high-tech cooking for the holidays! We explain how sous vide cooking works, test a new immersion circulator, and walk you through the steps to cook a perfect steak. . . . Read more >


Anova’s Immersion Circulator Should be the Next Kitchen Gadget You Buy

Digital Trends, November 27, 2013

In the past year or so, immersion circulators have been slimming down, and this latest one from Anova is the slimmest and simplest we’ve seen yet. . . . Rather than being a full-sized machine that houses a water bath, Anova is a small clip-on device that can be attached to a cooking pot you already own. Using a compact impeller and a variable-temp heating element, the device can effectively circulate water in the pot and keep it at the exact temperature you choose. To set the cooking temp and timer, just use Anova’s dead-simple three-button touchscreen interface. It seriously couldn’t be any easier. . . . Read more >


The Best Budget Sous Vide Gear

The Sweethome, November 26, 2013

We've changed our pick to the Anova sous vide circulator because it has the best combination of features at a great price. The Anova Sous Vide Immersion Circulator is an easy to use device that both beginners and pros will enjoy. The device clamps to an existing pot and circulates water as it heats. If you're looking to get into sous vide, the way to go is the Anova sous vide circulator. It’s made by a lab equipment manufacturer with a reputation for making accurate water baths and costs only $200. . . . Read more >


LA Magazine Gift Guide

LA Magazine, November 26, 2013

Anova Culinary makes immersion circulators—the high tech devices necessary to cook foods sealed in a bag (also known as sous vide)—for the home cook. Calibrated to a tenth of a degree, the slender device has sous vide short ribs or Christmas ham written all over it. ? $199, . . . Read more >


Anova Sous Vide So Easy to Use

CNET, November 25, 2013

The Anova Sous Vide Immersion Circulator is an easy to use device that both beginners and pros will enjoy. The device clamps to an existing pot and circulates water as it heats. . . . The Anova Sous Vide Immersion Circulator ($199) offers a no-nonsense way to test the waters. The device is kept affordable in part because of its no-frills approach. What comes in the box is basic, streamlined and ready to use -- just add water. But don't be fooled by the lack of bells and whistles; the sous vide cooker is solid with some heft to it and is capable of heating 5 to 6 gallons of water from 77 degrees F on up. . . . Well-suited for beginners and pros alike, the sous vide machine doesn't get bogged down by details -- and that's exactly its charm. . . . Read more >


Sous Vide Por Vida

WIRED, November 18, 2013

[The Anova sous vide] immersion circulator is the one to beat. Much of it comes down to pedigree - Anova has been building water baths for the industrial and scientific community since 2003, and circulators since 2007. The touchscreen is easy to figure out, the body is slim, which means more room for food in the pot, and it's solid, with a tight-fitting clamp and a stainless steel business end that can be tossed in the dishwasher. . . . Read more >


Anova Sous Vide Immersion Circulator

Eat Drink Experience, November 18, 2013

Anova is quite impressive. The unit is sleek and slender, at home in any modern kitchen. The unit ships in a glossy printed retail box which houses a well packed circulator, power cord, and USB resource thumb drive with a pdf manual. . . . Read more >


Sous Vide Fajitas

Happy Valley Chow, October 29, 2013

A few weeks ago I had the privilege o demoing an immersion circulator from Anova and I was extremely impressed. What I really liked is the build quality, it is mainly made of metal and has a very solid feel to it. The next part that I loved is the touch screen and user interface. It was very easy to use and didn't require any manual reading to figure out how to use it. It was literally pull out of the box, put it in a pot of appropriate size, fill it with water, and use. The final aspect I loved is the price point, it retails for $199, which is by far one of the cheapest immersion circulators on the market. While it is one of the cheapest, it definitely feels like one of the most expensive ones, so you feel like you purchased a quality product. . . . Read more >


Introduction to Sous Vide Immersion Circulator ANOVA: Cooking a Steak

Solid Gold Eats, October 14, 2013

The results - These steaks were the most tender that I’ve ever had them, even more tender than better cuts of meat cooked traditionally in the oven or on the stove. I couldn’t believe it. In the long run, ANOVA can save you lots of money if you invest in the machine and buy cheap cuts of meat to use in it, knowing that you’re getting your money back on the final dinner plate. . . . Read more >


Anova Sous Vide Immersion Circulator Product Review

The Black Peppercorn, October 3, 2013

Clean up of the Anova Sous Vide Circulator is simple. The bottom shield can twist off and be rinsed, and the rest can be left to air dry. The Anova product is handy for people wanting to get into sous vide cooking but who do not have the counter space for one of the larger countertop units. This particular product is nice and small and can be packed away until needed. At $199 I am very impressed with the product as it is comparable to some of the more expensive immersion circulation units out the market. . . . Read more >


Equipment: We Test the $199 Sous-Vide Circulator from Anova

Serious Eats, September 24, 2013

Anova is a circulating water heater designed to attach to any large pot or container. It does this with a rubber-tipped screw that clamps it firmly in place. The build quality of this thing is top-notch, with heavy, tight-fitting metal and plastic parts that feel like they're built to last. The touch screen controller at the top features a rubberized trim that feels very nice in the hand. . . . Read more >


Hands On With The Anova Automatic Sous Vide System

TechCrunch, September 9, 2013

So is it amazing? Yes. I’m kind of hooked. The fact that this thing is only $199 (you’ll also need to invest in a $70 vacuum sealer and a big pot) makes it quite compelling and it made some excellent food in only a few hours. I’ve always wondered how fancier restaurants made most of their succulent meats and non-soggy veg and now I know. Because it requires very little preparation you can essentially set it and forget it. You can also leave food in at low temperatures for up to 72 hours, thereby creating some amazing slow-cooked food that isn’t as sloppy as a pot of baked beans but is every bit as flavorful as one. . . . Read more >


Anova Immersion Circulator

Studio Kitchen, August 8, 2013

Great Product. Ridiculously good price. . . . Read more >