Anova Precision Oven Review: A Breakthrough in Home Cooking
A single appliance combining steam and convection for gourmet-quality home cooking.
The Anova Precision Oven promises a new frontier in countertop appliances, combining steam, precision temperature control, and convection heat—all designed to help home cooks achieve professional-level results. This review delves into its performance, unique features, and value for various types of users, highlighting both strengths and limitations based on extensive hands-on testing and real-world experience.
What Is the Anova Precision Oven?
The Anova Precision Oven is a countertop combi-steam oven, bringing technology typically reserved for commercial kitchens into the home. By integrating steam injection and precise temperature control, it aims to elevate everyday baking, roasting, and reheating beyond what conventional toaster ovens or most built-in home ovens can achieve.
- Combi-steam ovens use both traditional dry heat and steam for cooking.
- The Anova Oven offers control over steam, convection, top and bottom heat, and temperature, with multi-stage programming capabilities via a touchscreen and a companion app.
- It is approximately the size of a large toaster oven, so it fits comfortably on standard countertops.
Key Features and Capabilities
- Steam Injection up to 100% relative humidity for delicate bakes and moist roasting.
- High Precision Temperature Control with a range of approximately 77°F to 482°F (25°C to 250°C).
- Convection and multi-stage cooking (switching heating modes mid-cook).
- Wi-Fi and Bluetooth connectivity with a mobile app for remote programming and recipes.
- Includes a temperature probe for sous vide-style precision cooking without a water bath.
- Spacious interior: fits a whole chicken, a loaf of bread, or a baking pan up to approximately 13″ x 9″.
Testing Methodology
This review draws from weeks of hands-on experience, using the oven for:
- Baking bread and pastries
- Roasting proteins (chicken, beef, fish)
- Steaming vegetables
- Baking cakes and cookies
- Reheating leftovers
Each function was tested against traditional ovens and other countertop appliances to gauge performance improvements and ease of use.
Design and Interface
Physical Design
The oven features a modern, boxy shape with stainless steel accents and a clear glass door. Its build quality reflects its premium positioning, with sturdy oven racks and a well-damped door. The water tank for steam is easily accessible and simple to refill.
User Interface
- A bright, responsive touchscreen lets users cycle through cooking modes and adjust temperature, steam, and time.
- The companion app gives access to guided recipes and remote control features.
- Multi-stage programming can be set via either the oven or the app, letting users automate complex cooking sequences.
Performance: What the Anova Precision Oven Does Well
Bread Baking
The Anova Precision Oven excels at baking bread, thanks to its ability to inject consistent steam. The result is an open crumb structure and shiny, crisp crust, closely replicating professional bakery results. Artisanal sourdough loaves benefit from the controlled humidity, which is unparalleled among home ovens in this price range. Baguettes, pain de mie, and enriched breads also turn out exceptionally well, with excellent oven spring.
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Roasting
Using the temperature probe and steam injection allows for a new level of consistency when roasting proteins. Roast chickens are juicy with perfectly rendered skin, and beef roasts cook evenly from edge to center. The oven also excels at gently cooking fish, resulting in moist and delicate textures without risk of overcooking.
Vegetables and Reheating
Steamed vegetables retain vibrant color and texture. Reheating leftovers with a bit of steam keeps dishes moist instead of drying them out—especially useful for pizza, casseroles, or cooked grains.
Precision Cooking (Sous Vide–Like)
- The probe and low-temperature steam mode let you “sous vide” proteins and eggs without bags or water baths.
- Chicken breasts, pork chops, and steaks retain their juices and tenderness.
- Buns and cakes show consistent rise and crumb due to even heat and humidity control.
Baking Sweet Goods
Cakes and cookies benefit from gentle, even heating. Chiffon cakes, cheesecakes, and custards are easy to bake without worrying about overbrowning or cracking, thanks to the ability to maintain a stable, moist environment.
Limitations and Drawbacks
- Size: Although larger than a toaster oven, the interior is still smaller than a full-sized oven, meaning you can’t bake multiple large pans at once.
- Learning Curve: The advanced features require some study; those used to simple ovens may need time to master multi-stage cooking and steam controls.
- Price: At launch, it is significantly more expensive than most countertop ovens, though less costly than commercial combi-ovens.
- Crisping Limitations: While the Anova produces fantastic roasted chicken skin and bread crusts, it doesn’t toast or brown as aggressively as some dedicated high-heat ovens or broilers; toaster-oven performance is good, but not outstanding for certain crispy dishes.
- Noise: The steam generator and convection fan make audible noise during operation.
How Does It Compare to Other Ovens?
| Feature | Anova Precision Oven | Traditional Countertop Oven | Steam Oven (High-End/Commercial) |
|---|---|---|---|
| Steam Injection | Yes, programmable up to 100% humidity | No | Yes |
| Temperature Precision | ±1°C/2°F, probe integration | Moderate, no probe | High |
| Cooking Modes | Steam, convection, top/bottom/both elements, proof | Convection, bake, broil | Steam, convection, bake, proof, etc. |
| App Control | Yes, with Wi-Fi | Rarely | Rarely |
| Footprint | Large countertop | Compact | Large/built-in |
| Price Range | Premium ($) | Entry to Mid ($) | Very high ($$$) |
Who Should Buy the Anova Precision Oven?
- Home bakers looking for professional bread results without a large built-in steam oven.
- Ambitious cooks interested in multi-stage, precision, or sous vide–like cooking without bags or immersion circulators.
- Small-space dwellers who want oven versatility (proofing, baking, roasting, steaming) in one appliance.
- Tech-savvy cooks eager for Wi-Fi/app integration and recipe guidance.
On the other hand, if you rarely bake bread, already own a dedicated toaster/broiler, and prefer very simple interfaces, the learning curve and premium price may not justify the investment for you.
Maintenance and Cleaning
The oven chamber’s stainless-steel lining is easy to wipe out after use. The water tank should be emptied regularly to prevent scale or residue buildup. The included racks, pans, and probe are all hand-washable. The glass door remains largely clear due to internal airflow, though periodic cleaning is needed when roasting fatty foods.
Frequently Asked Questions (FAQs)
Is the Anova Precision Oven worth its price?
For passionate home cooks who regularly bake bread, roast proteins, or want precise temperature control and steam in a countertop format, the Anova is one of the few products at this price that delivers professional features for the home kitchen.
Can you replace a regular toaster oven with the Anova?
Yes, with caveats: the Anova performs most toaster oven tasks well, but its strengths are best realized for steam, bread, roasting, and precision cooking. Toasted bread browns evenly but may take a bit longer than a classic pop-up toaster or broiler.
How big is it? Will it fit on my counter?
The oven is similar in size to a larger countertop toaster oven, with dimensions around 22.4″ x 17.7″ x 14.1″. It fits on most counters but requires enough clearance to open its door and access the water tank.
How is the steam tank refilled?
The tank slides out from the side, fills easily from the tap, and connects with a satisfying click; refilling is needed more often for long or high-steam cooks.
Does the Anova app add significant value?
The app’s recipe support and programming are genuinely helpful for complex dishes and guided cooking, particularly for beginners or those less confident with steam and precise temperatures.
Is the oven suitable for all types of baking?
While the oven excels at breads and cakes, there are capacity limits for multiple-sheet baking (for example, cookies for a crowd). For most home baking needs, it’s easily sufficient.
Does it cook faster than regular ovens?
It depends on the recipe. High-humidity or multi-stage bakes can be faster or result in better quality, but for most tasks, time savings are moderate. The true benefit is in the improved results, not just speed.
What are the best foods to cook in the Anova?
- Breads (sourdough, baguettes, enriched loaves)
- Roast chicken, beef, pork with precision control
- Custards, cheesecakes, and steam puddings
- Steam-vegetables and delicate fish
- Proofing dough, low-temp (sous vide style) proteins
Final Thoughts
The Anova Precision Oven brings transformative technology to home kitchens and delivers on most of its promises: it is the rare appliance that both raises your kitchen’s capabilities and invites experimentation. Its biggest draw is the combination of steam with easy precision controls, bridging the gap between serious home cook and pro baker. The investment pays off for bread enthusiasts, ambitious home chefs, and anyone seeking versatility. For those with more routine needs or who rarely bake, a lower-priced convection oven may suffice.
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