Hey Darrin, thanks for putting this one together, I have had an Anova circulator for some years now, and it changed the way that eat. I ordered an Anova Oven a couple of weeks ago and cant wait until December when the first shipments arrive in Australia where I am. Really, really grateful for the opportunity for Scott to explain where dry bulb etc fits in and what they have put together and why.
Can you do a follow up interview to go over the changes and updates in firmware and hardware as well as the App, etc. Thanks for all the great information.
Hey Darren- I just read the portion of Modernist Cuisine that addresses Combi ovens. There is a series of graphs showing the wet-bulb/dry-bulb convergence times at various temperatures for the Rational commercial combi. Scott was working there then and on the Anova oven. I’m wondering if he has those plots for the Anova? Hint, hint. ;-)
@@FireWaterCooking , check out the post at community.anovaculinary.com. There were quite a few with problems. Just don’t want to buy something and have problems because I am handicapped.
Like it is with all innovative solutions, Anova will probably have a year or two to own the market, then competition (probably from China) will enter with cheaper, commodity pricing.
Eh, Anova wasn't the first to design a combi-oven and they won't be the last. There are so many ways to skin that cat. In fact, there's a new entrant into that space that's just launching a Kickstarter in a few days that's basically an air fryer with steam injection. It's more compact than the Anova and probably will cost less. Rising tide lifts all ships, etc, etc.
@@MikeTrieu If you are talking the Dreo Chafmaker, you are 100% correct - what a neat device. Unfortunately, I am not sure you can bake a good baguette in one. On the other hand, it is also a lot less than the $1400 Anova.
@@FireWaterCooking Thanks, as an anova sous vide user, keen to order it but i really want to see the functionality from real users specially steak in sous vide mode with browning it within the oven
@@FireWaterCooking LOL, i don't mind bla bla along with demo, searching real demo and review from early users that i have been checking for the last few days
@@OliveMasala cool, there will be more videos of that I am sure, but this video did not claim to be a demo, so don't leave comments like that as it makes you look like a jerk..
Great info, thanks. Wish I had one already!
mine is on the way! Thanks for watching!
@@FireWaterCooking
👍
Hey Darrin, thanks for putting this one together, I have had an Anova circulator for some years now, and it changed the way that eat. I ordered an Anova Oven a couple of weeks ago and cant wait until December when the first shipments arrive in Australia where I am. Really, really grateful for the opportunity for Scott to explain where dry bulb etc fits in and what they have put together and why.
I ordered mine also and it should be here by month end..
Thanks Darrin!!! I really enjoyed this pod cast!!!!!
make sure you like subscribe and share!
Amazing podcast!
Thanks for the comment Channel Surveyor Group! your thoughts are appreciated...
Can you do a follow up interview to go over the changes and updates in firmware and hardware as well as the App, etc. Thanks for all the great information.
no, as Scott no longer works for Anova...
@@FireWaterCooking OK. Thanks
Hey Darren- I just read the portion of Modernist Cuisine that addresses Combi ovens. There is a series of graphs showing the wet-bulb/dry-bulb convergence times at various temperatures for the Rational commercial combi. Scott was working there then and on the Anova oven. I’m wondering if he has those plots for the Anova? Hint, hint. ;-)
I dont know, you can contact him through Anova I guess and ask.. :)
I want to order the oven, but was reading about so many that had water leaking on the counter and floor. Has this issue been resolved?
I have not had that issue and i have only seen it in a couple posts, most likely they did not have their water tank seated all the way..
@@FireWaterCooking , check out the post at community.anovaculinary.com. There were quite a few with problems. Just don’t want to buy something and have problems because I am handicapped.
I have 2 Sansaires, they are no-frills workhorses,
Thanks for watching! I hope you got something out of the interview!
My Sansaire still going strong. Anova Oven on order!
Like it is with all innovative solutions, Anova will probably have a year or two to own the market, then competition (probably from China) will enter with cheaper, commodity pricing.
only after the patent runs out...
Eh, Anova wasn't the first to design a combi-oven and they won't be the last. There are so many ways to skin that cat. In fact, there's a new entrant into that space that's just launching a Kickstarter in a few days that's basically an air fryer with steam injection. It's more compact than the Anova and probably will cost less. Rising tide lifts all ships, etc, etc.
@@MikeTrieu If you are talking the Dreo Chafmaker, you are 100% correct - what a neat device. Unfortunately, I am not sure you can bake a good baguette in one. On the other hand, it is also a lot less than the $1400 Anova.
less blabla vs real demo would be great!
it is a podcast.. it is supposed to be blah blah..
speaking of blah blah, i just tried watching a couple of your videos.. LOL
@@FireWaterCooking Thanks, as an anova sous vide user, keen to order it but i really want to see the functionality from real users specially steak in sous vide mode with browning it within the oven
@@FireWaterCooking LOL, i don't mind bla bla along with demo, searching real demo and review from early users that i have been checking for the last few days
@@OliveMasala cool, there will be more videos of that I am sure, but this video did not claim to be a demo, so don't leave comments like that as it makes you look like a jerk..