Anova Precision Oven Review | How the combi oven is working for my home kitchen 

Thank you for putting together such a fantastic and thorough review! We're thrilled to hear that you've been enjoying the APO, and your results look lovely. Your feedback is also incredibly helpful to the product team and helps us prioritize new features and improvements. For instance, control over the oven cavity light is something that's been on our radar and will be available shortly via a firmware and app update. Thank you for taking the time to craft such a well-made and thoughtful review!

For a non professional reviewer, this was an amazing, informative and very complete review. You're awesome. Thank you.

I’m genuinely shocked that a channel with such excellent content has fewer than 200 subs. Come on RU-vid algorithm!!! Let’s get this lady some views!

Thanks for posting this review. I too am not thrilled about the top heating element being exposed. It is leaving me undecided on a purchase.

I have been hunting for Anova oven reviews since last November, but your were the most informative! Thanks for sharing!

Really well-done review. Very informative and covered everything I was unsure about. The exposed top element and the need for a small tray have helped me decide to wait for version 2.

Thanks for this review! You mentioned a few things i was unaware of, like how connecting to the app allows greater control ver heating elements and fans speeds. Hope the light can be updated soon as well.

Really good review. I bake a lot of sourdough and although I use a dutch oven most of the time I am limited to Boule's and I really want to do baguettes and breads with other shapes. The steam function sounds good but it's sad that it doesn't have the capacity that's needed for some dishes. Love your bakes and that Beef Wellington....looked good enough to eat.

Great, comprehensive review by someone who seems to know how to use the features of a combi oven, thanks. I have one on order for a few months and hope for a delivery soon.

Thanks for your detailed review. This has been very helpful. It's too bad a half sheet tray can't fit.

Thank you for sharing, its very helpful and on point, great consideration to purchase or not to. Please share more if you experiment with roasting of meats such as Turkey?

Your buns/包 at 4:52 - I believe you need to set the the steam temperature to 100.6°C for maximum steam. There is something in the oven that triggers something about 100°C. But I guess you have figured that out by now. Amazing bakes you do!

Just bought one, looking forward to baking some pastries; banana cake, carrot cake, and experimenting with other things I have never cooked, they have to be healthy though, and no meat I am a vegetarian so no problem with grease or nasty juices...

Thank you for a succinct explanation of your personal experience.

Thanks for your review! Answered alot of my questions. I'm also a pastry chef and have been wondering if this oven bakes macarons well? Have you tried it before? My home oven is terribly uneven with a harsh fan and I always run into issues with uneven feet etc so was wondering if this precise oven would be better. 🙂

Wonderful review! Looking forward to seeing your future use of the Anova!

They have the light setting now

So you might as well have gotten on of the combination ovens from asia. Just make sure to get a Japanese model. Japan uses the same voltage and outlet receptical

I’ve cooked a 12lb pork shoulder in a 6qt Dutch oven and the rack is holding up, it’s a bit stronger than it seems. Baking steel just came out with a steel plate made for the Anova oven and I think that might produce a thicker crust on your bread. The oven is small, and doesn’t have much thermal capacity because of it. I haven’t tried my baking steel out yet but I’m hoping it should fix that issue

Two questions: 1. Airfry: does it work well? does emit lots of smoke? 2. When it roasting baking, steaming, where does it emit heat, air, smoke? The instruction says that it has to have 4 inches space side and back.

Fantastic review , looking forward to your follow up one , i would love to see sous vid functions and the results and perhaps cooking simpler stuff like bacon and eggs on a toast.

I have a same result with Chinese Bao. Outside was dry. What the temperature were you using? I used 200f top and bottom, 100% steam.

Please tell, if the crumbs fall down, how to remove them from the inside?

Do you have video about japanese cheese cake or castella cake with au bain marie/water bath methode with Annova oven.

I’m thinking about getting this oven, and one of the features that I’m looking for is steaming the Chinese baozi. Sadly to hear that it’s not powerful enough to do that☹️

Thanks for the honest review. Have you reached better result with your sourdough bread when using the Anova? I'm asking that because I'm planning to change my home oven and because I bake regularly sourdough bread I'm thinking about an oven with steam function to avoid, you know, the tray with water/ice and all the other stuff I currently use.The problem is that all the ovens I've found lack in something (only steam with fan on/only steam the quantity they want/only steam when the want etc) or are really espensive. The Anova's Oven doesn't seem to have such limitations and the price is rather good for what it gives. The reason why I have some doubts for my needings are the following: 1) it is a countertop oven and I usually bake breads at least of 1,7 kg. Do you think the oven is big enough for my bread (I cook on a pizza stone)?2) as you said (and how it seems by your pictures) the bread with a "old way" dutch oven comes out way better. So I just wanted to ask you if you still prefear the dutch oven result or you have reached the same good result with the Anova oven. Your reply will be very helpfull for me, thanks.

I drooled over the image of the babka you showed! Is that one of your recipes? I'd love to try - I've had my Anova oven for about 2 weeks now and starting to get the hang of it.

Thanks for the great video. Just got my oven and the only thing so far is the hum it makes when it runs in sous vide mode - about the same as my precision cooker. Have you noticed this as well? Assume it's normal because the convection fan is always running. Made some really great toast in it and trying a rib roast today.

Great review. Thanks for sharing!

Hey thanks for your review. Do you think about make a update review after nearly one year using the anova precision for see if the firware update change some issues or it they are other problem that you see? thank you

Great review, thank you, for sourdough and steam buns are my favourites, pretty a much a no for me, i have used a similar oven from Japan, and had similar results for sourdough, thought Anova would be different

Great review, thanks!

Can the top and bottom heat temperature cobtrolled independently? E.g. top heat 180 celsius and bottom heat 160 celsius.

Thank you for the wonderful review and exciting content on your channel. I'm still considering the purchase and wonder if the bread crust issue might be insufficient dehydration/ventilation. Did you crack the door before the last phase of the baking and how big was the crack?

About the insufficient steam function, have you tried inserting a pan with water inside while baking and does it help?

I was planning to get one especially for sd n steaming baozi/mantou. Have u figured out the best temperature for sd loaf???

Great review, awesome food chef

Great video, thanks for the review. Just wondering if the steam is strong enough for chinese dishes like steam fish or pai gu?

Thank you very much for your review. I look for a combi oven and decide whether to buy ANOVA or a higher model from AEG or SIEMENS. I have a question, is the ANOVA oven also excellent for roasting meat? By the way, you are very handy, you make nice videos and I will definitely continue to watch you :) Greetings from the Czech republic.

Hi, can you make a video of all kinds of foods you cook using this Anova precision oven? mine just arrived today and I have no idea how to start and I hate reading too so I prefer to follow a video. Hope you can upload more video of all the things you do with this machine. New subscriber here

Hi! Thank you for this review! It is very helpful. I wanted to ask you which setting did you use for making the Babka? Thanks!

Thank you for the very helpful review. I do have a couple of questions. I'm wondering if the manufacturer suggests using purified, distilled, or bottled water in the steamer? Also, I often use a baking steel in my convection oven, do you think the shelf in this oven would be strong enough to hold the weight of the steel (the steel weighs about 7.5 kg) ?

enjoyed your Anova oven review :). hope you upload recipe videos using this oven too! Thanks

Are you using Anova in Japan?

I'm late to the party, but I also think this is an outstanding review. I also have the same issue you mention baking bread, not just sourdough. Have you made any progress on that since this review ?

Thanks for sharing the review!! It's very helpful! I have been considering this oven for a while but I can barely find a comprehensive review like yours online (esp about pastry baking). I have a few questions too. I am from Asia (Hong Kong) so there are many countertop ovens available in the market. How do you compare the countertop ovens with steam function like Panasonic or Tobashi with this Anova oven? Second, since you've mentioned the steam bun didn't come out well, do you think this oven is capable steamed dishes like steamed fish or chawanmushi? Thank you again! :)

I just bought one today. I live in Japan. Now, I'm thinking that I made the wrong choice. I know there are combi-oven in Japan, but I can't read Japanese, and I can't speak good Japanese. So, I don't know the best one to buy for my needs. so, I bought the Anova Precision Oven. I'm still not sure if I should cancel my order or not???

Can I make two loaves of bread at a time

Hello chef, would you please share the setting for the Beef Wellington? Do you use steam with puff pastry and croissants Thanks.

Good job sister!

so SD ia still best to bebaked in a conventional oven rather than in this anova?

Hi! Thank you for this wonderful review! What is the size of the included tray?

Does the oven gets hot externally or just the steam vent itself?

will a lot of steam be coming out from the oven while using it? thanks

Disappointing that buns didn't steam as well as a steamer. We're you using sous vide mode to steam them or was it just 100c with max steam? the relative humidity control below 100c might improve things if you weren't using it.

I like it👍