I bought one a couple of years ago. Using it practically every day. Cooking for 2 of us. I live cooking; mostly Far East fusion.Here it is:1) Today's price is too high. I am sure it is the result of poor design for reliability and serviceability. Resulting in too high overhead costs.2) Software: takes over your cooking process, regardless if you want it or not. I removed mine after one week. I am an experienced cook: 60 years making dinners for our family.3) Fan noise: I am a retired engineer/scientist. Disassembled the unit and found horrible design mistakes. Put is all back together and started looking for some competitor with better engineering design skills.By the way: I also own the Anova "Stick" (my 3rd one). The last model is very satisfactory.A bunch of years ago I built a Sous Vide unit from rice cooker and laboratory presession power on/off switch. Just a hobby.

Oven is large and can cook a turkey, but yet fits under cabinets on kitchen counter. Large external water tank for easy access. Many features, most of which we have not tried. Only have had oven for a few weeks - so looking forward to trying many of recipes on ANOVA web site.

NO LO COMPREN !!! En un inicio me enamoré,del horno, es espectacular. Hoy me arrepiento de mi compra, el display ya no funciona, el termómetro tampoco. No hay nadie que responda para darte servicio. Es una lástima

I've had this oven for just under 2 years, it's still under warranty. I couldn't say enough good things about it, told all my friends to get one! Then about a month ago it started shutting off on its own in the middle of cooking programs, fan is rattling, and moisture between the glass on the door. I contacted anova directly for support. WORST CUSTOMER SERVICE EVER! it's been a month since I've been going back and forth with them, they are aware of my problems but will not give me a solution. Takes 3 days each time for someone to respond to emails, they ask me the same questions over and over even though I've already answered them and sent everything they asked. I've called twice, phone agents just stall and say there's nothing they can do but reach out to the email case manager that's handling my request and she'll get with me within 24 hours with a return shipping label... Wrong! Has never happened. From reading online, and friends that have the oven, I'm not the one one experiencing this. I think anova is in over their heads and can't keep up and it's intentionally stalling because they are overwhelmed with problems. My advice: go elsewhere and save yourself the pain.

Precisión en la temperatura, cocción pareja, multiples funciones, la limpieza es un poco difícil pero no conozco un horno que no lo sea

The oven has some plus and minus features. The pluses are that it offers steam cooking at a cost much lower than most other steam ovens. My favorite feature is that it can simulate the effects of sous vide cooking without the hassle of the bag and a temperature controlled water bath that can involve hours of cooking.By using the steam setting and a short oven warm-up and then placing the steak (with the temp probe inserted) on the rack, cooking time is significantly reduced while results are just as effective as bag-style, extended time sous vide.Here's a typical sequence for a typical one-inch rib eye steak I cooked yesterday:Warm oven up to 140 degrees takes 7 minutes;probe inserted into steak on rack, oven convection fan ON, steam 100%, probe target set to 123.7 Fahrenheit degrees (medium rare).Start the cooking sequence.Temperature probe target of 123.7 degrees was reached in 22 minutes. Add 2 minutes for searing both sides of the steak (outside the oven on a metal tray) with a kitchen butane torch, and a couple of minutes to slather on clarified butter and steak seasonings, and that's it. Perfect medium-rare, tender and flavorful. Minimal clean up (drippings from steak are caught by drip pan below rack). No precise temp immersive water bath, no bagging the steak, no hassles.To avoid the grease droplet mess resulting from traditional post-cooking searing with a super-hot cast iron pan, I use a small butane kitchen torch for about 60 seconds per side to product a nice char, and then season the steak with Monteal-type seasoning and some clarified butter. Seasoning is left until after searing to avoid burning the applied mix with the torch.Based on Internet videos showing other Anova cooking experiences (like chicken ribs, etc.), the interior can get pretty grungy from splattered grease, and since the top has an exposed heating element it cannot be cleaned easily. Also, the rear wall circulating fan assembly seems to require periodic disassembly to get the gunk out from behind the grill and all over the fan. I have limited my cooking to steak sous vide, occasional typical simple toaster over stuff, and baking (great with the steam) to avoid baked-on grease hassles. There are instructional videos on the Internet showing how some owners clean their oven of baked on gunk. Yikes!Alas, a major, respected cooking magazines (Cooks Illustrated, March-April 2022, page 25) just evaluated "smart ovens" and labeled the Anova Precision Smart Oven as NOT RECOMMENDED, apparently because it is difficult to operate ("cryptic controls") and their inability to consistently turn out well cooked food. I think their comments are is a bit harsh and somewhat misleading ("...required gallons of distilled water for steam"). True, there is an attached distilled water container, but actual cooking usually only uses a minute amount of water to make the necessary steam. Surprisingly, not a word about how the oven can simulate sous vide cooking in a fraction of the time involved in bagged water-bath sous vide. Hopefully they will reassess their review when they have more time to understand the oven's unique features. There is a fairly active on-line community that submits recipes, and the manufacturer maintains a decent web site.The Anova also has WiFi connectivity (most of the time) with a decent mobile phone application which offers additional control features not available on the machine's mode selection bar.The pseudo-sous vide rapid cooking is, in my view, its best feature, probably made possible because of the steam generator, a wet bulb humidity sensor, and the precision temperature probe..Be aware that the oven is LARGE, so measure carefully before deciding to replace your counter-top toaster oven.Early owner reviews consistently complained that the included aluminum tray warped badly, but the newer units now have a proper tray that is designed to resist warping.

I am an avid Cook and Baker I even run a small home business baking and cooking. This beautiful well-constructed piece of equipment should have come with a great recipe book and within that recipe book there should have been hundreds of recipes teaching the various different functions of this outstanding combi steam oven. I am not an app person. I do not want the cooking to be done for me, I want this to be an exceptional learning experience and it will be, it just would of be easier with reference material right at your fingertips without the need to search online to learn a new skill. Nonetheless in most instances this will replace my large oven and I love my purchase.

I finally broke down and purchased this steam oven. I used to break out my steamer every time wanted something steamed. This steam oven is very easy to use and extremely versatile. It functions as a oven, convection oven, steamer, can sous vide, and more. It is large enough to cook a turkey. The water reservoir is quite large and you can steam for hours without having to refill the water.The oven is well made, is very sturdy and should last a long time. It can be connected wirelessly and can be programmed via an app. The app notifies you of the timer completion and you can store various programs that you create.I love this steamer and now a steam oven convert.

I love the way the Anova can offer so many features in one countertop oven.