Anova Precision Cooker: A Sous-Vide Cooker You Can Control With An iPhone



The Anova Precision Cooker is a sous-vide cooker that is an evolution over the company’s older model. The new device comes with a more compact and streamlined interface.

The new hardware is not the only improvement Anova has made to this device. The Precision Cooker’s key selling point is its Bluetooth-enabled iPhone control, allowing users to control the device with an app on their iPhone.


The app that was also built by Anova that comes with presets for everything from cooking chicken to fish to eggs, which allows the user to use the correct temperature for the specific food they are cooking.

Just to give a little bit of a background, sous-vide (which translates to “under vacuum”) is a cooking method by which you prepare food in a sealed bag that is immersed in circulating, heated water that is maintained at a precise temperature.

To use the Anova Precision Cooker®, you simply attach it to a pot, put your food in a ziplock bag and set the time and temperature. The Precision Cooker® circulates water around the pot, ensuring a consistent temperature throughout. AND, the Precision Cooker® Connects to your iPhone, allowing you to cook amazing meals by simply touching a button. The food is amazing, tender, and moist, every time. 

The Anova Precision Cooker is currently available from Kickstarter. The final product is expected to ship in October for $170, but if you order from Kickstarter you can get a slight discount. At that price point the Anova Precision Cooker is one of the most inexpensive choices on the market.


  • Lemontwist

    I don’t think you can boil ziploc bags.
    “Can I boil in Ziploc® brand Bags?
    No. Ziploc® brand Bags are not designed to withstand the extreme heat of boiling.”

  • Chrome262

    use something like that in the lab water bath. Didn’t know you could cook food with it lol

  • Well its not boiling temperature we are talking about. Read.

  • Come on, how did you miss this? It’s a food trend loved by hipster chefs!

  • sukisszoze

    I am just not comfortable cooking food in a bag…

  • hhjh

    the name anoga reminds me of stats class and makes me nervous. i dont want one based on that alone

  • lol

  • Chrome262

    I am just looking at it as a cheaper alternative to fixing our broken water bath (thanks hipster foodies). Besides I am not really tempted by boiled meat.

  • It’s not boiled. Read !

    1) max temp is 99 celcius
    2) meat never touch water

  • Chrome262

    I did read, its still heated in a plastic bag and meat shouldn’t be “steamed” in its own water. Its the over priced equivalent of microwaving meat in a plastic bag. All you end up doing is forcing all the moisture to the surface of the meat. Oh sorry microwaving on low power in a plastic bag. I think its great for vegetables though.

  • And how could something be steamed if temperature dont go over the ebullition point ? Please explain. You live on the top of the Everest ?

    And no, moisture wont be forced anywhere… On the contrary, meat will never be more moist then that.

    You seriously compare this to microwave ? really ? omg.

  • Chrome262

    but this isn’t really Sous-vide, they aren’t in vacuum bags so it wouldn’t get the same effects as you would get with what you linked. in fact with this you might have to cook for longer. Oh and under a vacuum, even the slight one in the bags, water would boil at a lower temperature.

  • If you remove air from any bag, ziplock ou foodsaver, of course you will get the same results. The goal when removing air is to get the maximum surface in contact with the outside water. They only show their device with ziplocks so your under the impression you don’t need to buy anything else to achieve great results. But no one in its right mind would use these for optimal results.

    Vaccum bagging systems are more of a “remove all air vaccum”, and it gets to -2-3 psi in surface of the meat, if you really let it stop automatically (which i almost never do), just enough to infuse a bit of flavour if you put some spices or wine etc… With -3psi, the boiling point would be around 96c. But Cooking a steak sous-vide, well-done will get to 70c… So yeah, hardly boiling temp you’ll agree ?

    You would need around -10 psi to lower boiling point to 70c, no consumer food vaccum system can get to that level of vaccum in a bag. I use a foodsaver V3810 and SousVide Supreme Demi pretty mush everyday here, try it once and it’s done !

    The greatest steakhouse are using water bath to cook their meat, mind you, so they might be on something, don’t you think ?.

    On temps:

    A great read: