Chef Reviews 12-in-1 Hi-Tech ‘Precision Oven’ 

Ben being corrected by background Kush about the meaning of sous vide was just way to funny. 😂

Would love to see you guys test a Cheeesecake recipe in the Anova Oven. The traditional bain marie method in the oven is notorious for being uneven with lighter cheesecakes and I think would be a good test. There was a bakery here in San Francisco called Zanze's that had the most incredibly light and air ycheesecakes that are notoriously difficult to replicate at home.

Had one for 2 years… transformatory. Bread proved and baked, melting chocolate, custard lots of egg applications …scrambled, with steel stone great pizza, whole turkey, has a great recipe to reheat pizza. Down side not quite standard size so you have to buy any trays more than the first, silicone mat etc from anova. It is without hesitation my favourite thing in my kitchen. The version they have the steam comes from the bottom and touches the water container. Over time hot steam cold water causes the plastic to crack, but now current version has a black plastic jacket that stops this, I was given jacket free of charge.

I'm a chef, and I have had one for over a year. I love mine, I basically use it for everything. It replaced my toaster oven, microwave, sous vide wand, and a lot of need for a stove. If you can afford it, it's a great tool.

The decision to get Ben to make cloud eggs was both brilliant and evil! 😂

I've had one of these for about 2 years, I find it amazing, I haven't used my previous oven more than a couple of times since I got it, FYI Anova tend to run special offers quite often so you'll be able to get it for quite a bit less than £750

My GE microwave from 2005 finally crapped out. At first ru-vid.comUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!

This feels like something you would want in a very small kitchen, or even in a place that does not have one, because with this and a plug-in hop you could do pretty much all the jobs a full kitchen can. The problem is, of course, that the people most likely to be stuck living in places like that are not going to be able to afford this oven.

Been using one of these for several years now. I do love it. comes up to temp very fast, helps a bit with my bread baking, does a better job at even heat than my gas stove + oven unit. Also, come thanksgiving, we can do the turkey in the main oven, and the sides in this one, so it's a bit like having the luxury of dual wall ovens.

When Jamie read the technical explanation of how it works, it was gold to me.....all Kush keeping Ben in check is gold 😂

I own one of these myself. Love it - especially if you have a small kitchen, it is just one piece of equipment that does so much. Asians will relate as well - we either don't have ovens, or they are just glorified storage space for pots/pans/whatever... whereas this is just a slightly oversized toaster oven, so its more... inviting to use as well haha (also edit: for the probe, the part that measures temperature is not the tip, its about 2-3cm-ish (1inch-ish) away from the tip)

Fun French cookery tip: My dad taught me cook sous-vide in a VERY different way, no thermometer probe required (maybe a fun hack to try on the channel😉). We had a trio of metal clothing hangers that we had bent into a ➕ and bound in baling wire. We used this contraption for most "big pot" recipes, like when we made our twice-yearly batch of bolognese sauce , ragôut boulettes, pea soups, various jams, pickles, and other homemade canned foods, etc. It made a nearly weekly appearance in our kitchen throughout my childhood. My dad's trick was to set set a 4 gallon pot with ~1.5 gallons of water to a rapid boil; drop the heat to minimum; add a 2kg block of ice (that he froze in a margarine container); we prepared our sachets while the ice block cracked and melted, then added our vacuum sealed bags to the water. We popped on the lid of the pot and let it cook while we went to watch a TV show or two. Like a slow cooker, it's a great way to make good food with very little fuss. Just set it and forget it for a while

I am ecstatic y'all have finally gotten one of these. As a foodie how loves to cook this is hands down one of the best things I've purchased. Not only is it just fun to experiment with, once you find the right combination of settings it can transform foods in some unbelievable ways. That said, the app and interface aren't perfect and I do have a few nitpicks about it that keep me from recommending it to everyone, but for food nerds it's a no brainier.

Love my steam oven. Received it for Christmas 2021, and I have not used my regular oven since. I have a family of 4.

I love desktop ovens. I got one a little while back and haven't used the oven on my stove since. OK, it was about a sixth of the price of the Anova and you can't programme it as much as the Anova but it's still a fantactic bit of kit and gives really good results for air frying, baking cakes, dehydrating fruit, keeping food warm, toasting bread, etc.

I could see this being a great option for people looking to optimize their kitchens due to a lack of space. Tiny homes, vacation homes, heck, even boats!

I have Anova oven for exactly a year, I love it. Being a professional pastry maker I always wanted to have a combi oven at home. I use it almost every day, I love how fast it warms up, I love how evenly it bakes, I use it a lot for delicate and precise baking and it is definitely the best purchase for my kitchen. Ninja CREAMi is at the second place

"Barry's not even here!" might be my favorite moment of all time.

Appliances like this also come in great during the summer when you want something, but don't want or NEED the heat/size of a full oven. LOVE my microwave/convection oven. I don't need a full oven for a serving of fries or roast veg, and the spin means a more even cook! Used to have a countertop multi/convection oven/broiler with rotisserie, could take a large chicken or small turkey. Crispy and moist and fast since the size is so small...and about $85CDN at the time. For holidays, it also gives you an extra oven space!

Once again, props to y'all for being both informative and entertaining. I'd heard the term 'sous vide' before but did not know what it meant until now. Also, I'm quite impressed with the oven. While practice with it would certainly help, the results you were able to achieve right off the bat were very promising.

Until watching this…I had no idea I was so lucky..my 22 year old GE electric oven has a “proof” function that I use every week for my bread. One of the best features ever.

I think this would be amazing for tiny homes, vanlifers or even in a regular kitchen where the oven and hobs are already separated. Replace the regular oven with this. Yes it’s expensive but the various features offer much more than a traditional oven. That said, there are some ovens that might offer similar features now. One thing to note with the cloud eggs that you didn’t mention was that the oven can do enough for a whole family at one time versus the pan which could only do one at a time. Way more fun for an at home brunch!

When sousvide machines can help notmala to cook perfect souvide at home, and chefs use them too. But for a multifuctional oven it is great to have that function as a bonus.

For the probe - is there what looks like a small dent somewhere on the probe? It will almost look like it's been pinched. If it has one, that's where the probe actually measures the temperature.

Can’t wait for Ebbers to do a full Sourdough bake from start to finish with this gadget

Another method for proofing in a normal oven is to have a cold oven, put a high walled baking dish in the bottom, place whatever needs proofing in the middle to top packs of the oven, and then dump a kettle of boiling water into the baking dish and close the oven. You might have to replace the boiling water a couple times. Once its just about proofed take everything out of the oven and preheat for baking like you normally would, I also like to have a metal tray in the bottom to throw cold water in like Ben said. We were taught that trick at my culinary school and its worked very well for me over the years.

Hey guys! Just a suggestion, if you could update your playlists and “sort” your videos by what they are into sections so that we can look for the same type of videos there. You have started doing this but the playlists are not complete and only have some of the videos. Thanks guys! Love watching your show.

Best appliances test I’ve seen and the first time watching this channel. Instant sub and thumbs up!

oooh, do i smell a new series? I would love to see a foodie expriments series with this oven.

Thanks to Jamie for setting off my Alexa (and it thinking I have a smart oven!)😂

I'd love to have that burger bun recipe! Looked soooo good 😍

I'd love to get one of those if I didn't already have a built-in oven. Not the best one, but it can fit two trays and has convection. That's normally all I need anyway. Chris Young did a nice comparison of three counter ovens which was helpful. But those, like my in-built one, are not 12in1. My only really requirement for such a device would be that it can fit a whole chicken for 2-3 people.

Love how you’ve rearranged the studio! Makes a big difference and it’s always nice to have a change every so often

"[…] I am now imagining the 101 things I want to try in that. […]" Why, there's your next video😂: Have Ben and Kush play around with the oven. Loved it.

Hi team. I don't have a sous vide machine at home or a vacuum sealer. If you use freezer bags with your protein in the submerge it in water you can get a fairly good vacuum seal. I weigh my bag down with a pestle. Not perfect but saves me spending 800 quid on the kit ☺️ Could you please do a sous vide hack video with only basic equipment 👍🏻

I plan on getting one in my custom kitchen. ❤❤❤ Thank you for demonstrating it.

A fair test would be two hole cooks using the two different methods. A professional chef is, by definition, going to have the skills to be able to offset the benefits of the tech. The fact that Mike did almost as well as Ebbers surely proves it's utility? 🤔

10:18 How interesting that the temperature probe can be left in the oven. Unique design, for sure.

I'm moving shortly, and wanted to see if I could find some ways to broaden my horizons in my new kitchen. I am physically disabled with limited mobility and stamina, plus being very vertically challenged. I struggle with traditional ranges and ovens for safety reasons. This just might be the answer! The sheer range of things this can do, in an easy to use and accessible format is astounding. Looking forward to hopefully feeling much more competent in the kitchen with this. The Alexa integration is also a huge bonus, as it means I can focus on other tasks and still make amazing food.

1) for dough prooving in a traditional oven just put the internal lamp on and close the door 2) i actively use now for a year the ninja foodi max which gives me cooking, steaming, pressure cooking, dehydrating, slow cooking, baking, grilling, prooving and a lot more for half the price - i love it! BUT as with every kitchen gadget it takes a lot of time, testing, successes and failures to become an expert on it......

Been using one for almost 2 years now and it's been absolutely brilliant bar it needs cleaning way more often than a normal oven and the water container suffers from heat cracking, on my 2nd and current waiting for a 3rd one to replace it - it isn't leaking but I'm not waiting till it does as hit holds a lot of water.. You need to use the app to get the most out of it as you can't set say top and rear heating elements with the touch buttons. Any questions, fire away.

Upon second watching I've noticed an error Mike made saying you cannot prove dough in a traditional oven. I have two ovens, one is from 1955 and has a prove setting that works quite nicely, and the other isn't even a year old yet at it too has a prove setting. Now I have in my past lived in smaller apartments that came with an oven that didn't have a prove setting, and I never tried the process out in any of those. However, you absolutely can prove doughs in an oven. Modern or otherwise.

I make 4 loaves of various types of bread a week and bought this oven for it's steam injection function and have never looked back. My only complaint is I'd like to see a bigger version.

this oven is perfect. I've had mine for three years and haven't looked back

I've often wondered where they put all of these gadgets and kitchen devices. Like that cooker takes up a lot of space and they work in what looks like quite a small studio

"I am not imagining the 101 things I want to try in that" Yes and we really want to watch that Ben, please.

I so LOVE watching these videos and I'm very much into all these new ovens - then again, they come with a price and money is only part of it. Here in central Europe we usually don't have huge kitchens with a ton of counter top space to place and oven like this. Still, it would be nice to get a chance to try it for myself. Not gonna happen but who knows, new gadgets appear on the market and prices decrease after a few years... Do I really need this thing? No, honestly I don't. I've baked my bread for decades with a dish of water in the bottom of the oven and it always comes out yummy. I don't use sous vide often enough to justify pricy gadgets and I like poached eggs a lot better than the cloud version. Some things are very nice to have but not really necessary. So, I keep watching your channel and enjoy it.

I already own one. My oven died and already owned the anova immersion cooker. So thought I would give it a go and have found it to be amazing so far for all my cooking

Hm... I think for the steam function, you will have to treat it like the normal methods, where you put the stuff in as its preheating, cause it seems like whenever that door opens it instantly loses a few degrees of heat and takes awhile to get back up to temp which no one seemed to notice too much.

Miele makes a domestic version that's a kitchen appliance like a regular oven, even with a freshwater supply. It's very very extravagant and more expensive than my computer even, but I absolutely love it and can steam whatever whenever 🙂

In a small kitchen. This instead of a full oven great option. You can have a nitrate as well.

I'm loving this new lighting/studio/lenses you guys are using!

Russell hobbs good to go multi cooker claims to do much of the same for about £70. I've had one for a while and they're really good, but I haven't tried the steam, sous vide or rice cooking function yet. Sous vide is something I'll never use because I won't cook in plastic, I'd love to see it reviewed like this though. Best food channel out there by the way. 👍👍

The look on Barry's face when it fell apart 😂😂

The only way this video could top Kush correcting Ben would have been to play "Hello darkness my old friend" when Barry looked up as we heard Jamie's comment.

This is great!. I wonder if it heats up fast enough to proof first and then (without taking the buns out) crank up the heat to full baking temp fast enough to fully bake.

As a chef I don't know what a chef tingle is. My main skill is I have an amazing internal timer. I know when it's been 5 minutes or 49 minutes without actively looking at any time keeping device.

The crispier edge on the dumplings from the oven is because the metal tray will heat up and transfer heat to the dumplings far better than wood.

I cannot believe yall made cloud eggs and im loving it

19:08 Can you never do that again, please?? Alexa wanted to set an alarm at 2AM for me!!😅

I think the dumplings on a wire rack would better approximate steaming in a bamboo basket. The dried edges are from the reduced airflow on the surface of the baking sheet.

Mike doesn't need a precision oven, when he was talking about what he wanted all I could think was what you want is an oven thermometer, you do get temperature deltas in an oven but one probe for the oven, and two probes for meat (light and dark both need probing if cooking something like a whole chicken or a turkey) Thermapen Signals 4 is a great option which is wifi enabled and with easily replacable batteries (unlike something like the meater featured on kitchen gadgets)

Already have the Anova precision cooker (circulator) for Sous Vide. Can't beat it for cooking proteins. This oven supposedly allows you to sous vide without the need for those but since I already have two of them and an air fryer oven, I can't see where this would be of any benefit to me. If I didn't have the Air Fryer oven and the sous vide circulators then this would be a viable option that would handle the functions of both.

Ben being corrected by Kush is amazing. I know technically Ben was also right but the sass behind Kush's correction is the best.

I feel like this gadget is aimed at very serious home cooks, not normals. It gives a lot of control, but that also means that the cook needs to know what they are doing. It doesn't act as a replacement for knowledge and experience.

Here's another use for this oven. I have an extra room in my house... the master bedroom with walk-in closet and full bath, with access to the outside. I'd like to rent it out to a tenant, but I don't want them coming into my home to cook. I have a mini-fridge in there, but with the installation of a small countertop, an electric burner, and an oven like this, a tenant could prepare all their meals without the need of my kitchen (as long as they were willing to do the washing up in the vanity sink, lol!)

Can't WAIT to see more use of that dream bit o' kit in future videos!

I wonder if the lack of condensation in the oven method as opposed to the stovetop methos is what made the oven dumplings feel a bit more dried out.

This kind of thing looks incredible for improving cooking when I work from home. I can do prep and then let it run while I'm away from the kitchen

It's always fun to see the guys being actually impressed by a gadget. Especially Ebbers. Hope you guys have fun with it :D

I want one. but i already have an immersion circulator, a constant temperature probe, and an oven. (and a steamer basket) i love playing with precision. but it would only be a slight increase in my precision. (also i could probably wire up a wetbulb sensor and steam regulator into my actual oven for cheaper.)

It looks great, but I think Ben has proven that first, you need the skills, then get the fancy gear, because gear alone will not allow you to cook like a chef. So from this video, I can deduct that I need cooking classes. Thanks guys, please keep the videos coming.

Even though the traditional cooking methods got a point here and there, it seems like the precision oven could easily get those points back the next time you cook the same dish. Slightly crispyer chicken skin could probably be achieved by reducing the amount of steam, the salmon could avoid the over cooked protein by reducing the heat slightly, even the dumplings could probably avoid the dried out skin by experimenting.

I think I am probably a niche variation of the target audience - middle aged, single, disabled, but a foodie and once a passionate home cook. It could simplify just enough that I could cope with doing the prep. I currently use a sous vide and a ninja grill/air fryer, and a rice cooker for steaming (after I burnt myself badly using a pan of water and a steaming rose to steam last Dec). I have to move soon so will be getting one for the new place, for sure.

For a quick second I thought you meant it weighed 700 pounds. I was like "No way it's that heavy". I'm so stupid lmfao.

I'm pretty impressed with the number of other machines this can replace in the kitchen. What is the price again? And can it do the sous vide kind of set it and forget it? If it can actually replace several gadgets in one and save space, then it really is worth more in the home kitchen.

yea I would get one, if my kitchen wasnt less than half the size of your countertop set, its already jam packed and the countertop convection oven has sat in its box out in the garage for about 7 years now

Love my ANOVA sous vide. Was interesting seeing another piece of their kit.

You can add steam in any toaster oven by putting a mason jar of hot water in there. Same with a normal oven. Other than spud vide all of this can already be done with what you have.

I'd actually argue for the opposite about kitchen sizing, this seems like the perfect fit for tiny homes and such smaller kitchens for the reasons Ebbers stated, it replaces so much of the kit in a kitchen if you don't host many guests for dinner. :D

I'm so curious about the difference between this thing's "convection oven" and "air fryer" functions! My understanding of air fryers is that they're just countertop convection ovens with really good branding, so I'm so interested to know if there's a functional difference is in a pro-level piece that claims to do both, or if it's just playing into that branding aspect.

I'm not a big fan of just having a bulky oven on the counter, but if they had a large enough version to replace a standard oven I would totally get it.

They're coming at this from a "neat high priced gadget" point of view, yet, as Ben pointed out near the end, it replaces multiple appliances. You don't really need a "big enough" kitchen or "enough money" for a big kitchen plus all of the normal kitchen appliances if you look at this from a space-saving multi-appliance point of view. For example, if you were looking for high quality food from not a ton of work and worry this would be great for a small kitchen in say an apartment or small home to take the place of multiple appliances. And while it may not offer someone as experienced as the boys or Ben a safety net, I could see how simply following recipes and letting the oven do all of the precision work would be great as a learning experience for the sort of person that, until that point, had mostly been living off of take out and the like (which there are a surprising number of professionals doing these days.) While it wouldn't be quite enough for a family holiday meal as it'd slow things down quite a bit, for quality every day eats, or even a small holiday with one or two other people I can see this doing an excellent job all while saving money by not purchasing a number of other appliances.

i think it seems great for an apartment/flat where you may not have a whole lot of room, so it's kind of clever. that said, 700 dollars is still quite a high barrier of entry. but it does seem really cool

Kinda liking this appliance especially if it replaces my air fryer (though that wasn't tested). Always thought about trying out sous vide but the plastic waste from vacuum sealing the food turned me off (already enough of that when buying from the store). I get that it isn't real SV but seemed close enough.

"Barry's not even here!" *pans to Barry

My Alexa is a bit hard of hearing and thinks Jamie just told it to set an alarm for 2AM tomorrow. Thanks.

Are you kidding? I've never seen a cloud egg. Now I want to try to make one!

I am really glad you reviewed this item as it is one I had considered. But I already have a lot of the tools....it covers I have the Anova sous vide (actually 2 of them) so I would always use that.....In the end I know know I will do not need one.....Now can you review the Anova Chamber Vacuum with the extra settings (I am curious how well it does with the sealing of liquids and how well does the infuse/extract, compress/pickle and dry/cool actually work.

I love this as someone who is disabled halfbody paralysis tools like the Anova make it so I can actually use it everydsy where else i struggle getting close to a normal oven with my wheelchair there are sao many cool things for the kitchen / fdood making now too bad they cost over a months rent :( but cool product

Would I have one? With a kitchen about twice the size as my current one, and with enough money to comfortably afford it, yes. However, neither of those are the case right now. Still, the features like being able to proof bread in it does sound lovely (my home has some awful temperature fluctuations and variabilities, which makes bread very difficult to do at different times of the year).

4:49 LOL Ben "I'll be putting it into am oiled ring"

I am less curious about this for sous vide (since you can get an immersion heater and vaccuum sealer for relatively cheap by comparison) and more curious about being able to bake and steam at the same time. There are several super precise baked goods that are really difficult to replicate exactly without that kinda function, for example.

My Alexa trying to set an non existent oven to 200.

I always prefer the method that’s harder to do because it means there’s more love in the dish.

I cook at home with my immersion circulator probably 4-5 nights a week. I'm not convinced this is 'better' than that.

22:45 to paraphrase Gordon Ramsay... "IT'S FREAKIN' RAW!"

Really enjoyed this one, big fan of precision tools. I wonder about the way you tested the oven's sous vide function: the point is to equalize the temperature, not to achieve a specific internal temperature. Setting the environment to 65 to achieve an internal 50 is odd: is should be 50 outside for a period of time to ensure that the inside is 50 as well. Nothing should exceed 50. Also, to compare it to a by-hand adjusted temperature bath is odd, because any home cook does sous vide cooking with a cheap (and also precise!) immersion circulator. So... neither side seems right to me, curious what you think. Also: it's not "Sue Vee" but "Sue VEED" ;)

it is quite expensive but it would be a perfect fit in small flats as the device has EVERYTHING and it can fit lots of places. As I said only if it weren't that expensive

Come on guys you should know to bleep Alexa, mine thought you were trying to set an alarm 😂not the end of the world but for future reference 😉