I understand that "pairing your mobile and setting from there" isn't too hard, but the one thing I really enjoy with the Anova is actually that I just plug the thing, press ON, scroll the wheel to temperature and that's it. Never got to starting/stopping remotely (which you can do but I never really needed). I just like setting my oven timer for "shorter timers" (1-2h) or calendar reminder for longer ones (72h brisket anyone?). Really the beauty of sous-vide is the set and forget, and you don't care if you cooked for 30 minutes more than needed, it barely affects anything
vizigr0u The Anova can be connected wirelessly to a temperature control app, but you don’t need to do so to use it. It can be operated in “manual” mode. The ability to operate in “manual” mode without Bluetooth or WiFi is an essential ability for me. I don’t have to worry about losing connection or the phone app causing the temp setting to take off in manual mode. Much more reliable.
Couldn't agree more. As for the Joule, why should I need to pick up my cell phone to use this? In other words, I need an additional piece of equipment to operate a separate piece of equipment. No thank you, I don't want to go after my cell phone to use this.
@@jakethesnake9528 agreed. I’ve spent the last few days comparing different models and although the Joules is smaller, more light weight, and has a magnetic bottom the absence of any way to control the device directly was a flat-out deal breaker for me.
Joule has to be the best Customer service oriented company I have dealt with. Yesterday my Joule had a small malfunction, so I sent Customer Support an email. Within 30 minutes they said sorry for the inconvenience and advised me they were immediately shipping me a new replacement and to Canada. Now this is Customer Service... I bought mine when they were only taking pre-orders... Had to wait 6 months, but I have NEVER had an issue till today. Thanks Joule.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
The space savings is pretty valuable in and of itself. The fact that I can get the Joule into any kitchen drawer with ease is honestly one of its best features.
@@Lemurian.Quartz Yup! Raised the price $50 from usually $200 down to 150 for the holidays. Glad I got it when I did. Now I just have to hope it stays working. I've had it for 3 years now.
@@n67637 i got one for Christmas and have been loving it so far!! Always been afraid to cook chicken cause I end up overcooking it worrying that it’ll be under and I’ll get sick... juiciest chicken I’ve ever had now :).
I have a insta pot sous vid for around $80 dollars it works great. I like the wheel on the Anova but I could buy two insta pot cookers and still have money to buy a nice container and lid. In order to get the best experience with a sous vide you need accessories like a container and lid along with a rack to hold your food, the clip on the side doesn't work if you have a lid. Eventually you might need a Bigger container and lid for larger pieces of food, this way you have one big one and one small one, you don't want just the Big one. Trying to heat the water in a large container isn't something you want to do all the time if you only have a small item. I often heat water in a pot on the stove to get started, it's quicker than any sous vide machine. I do love my Sous vid cooking.
I love references to them from Josh Wiseman and binging with babish. Wish bon appetit would give credit to them when they do things like include baking soda to help browning.
I have owned the Anova for about 2.5 years. I have been very satisfied with its overall performance. I paired it with my phone initially and that worked pretty well but with some glitches. The app never really worked as advertised, but still worth the space on the phone. After about a year or so it lost connectivity to the app on my phone and nothing I have tried has restored the connectivity. Now I use it manually with the buttons. Without those buttons, I would have had to replace it. On/Off and temperature setting with the buttons is easy. Setting the timer with the buttons is more complicated and I eventually just started using my oven timer or another separate timer. If it ever fails, I would likely buy another Anova to replace.
It’s been a year since this test. I thought the joule sounded good. But after reviews from 2021, the reviews are not so great. There seems to be WiFi issues and/or mechanical issues. There are companies that are not honoring warranty issues as well.
Finally..........I bought a Immersion Circulator, almost 2 years ago, and was wondering if you'd ever post show involving them. The one I bought was pretty cheap but it works great. Makes the best medium rare steaks, ever.
Does it need Wifi or will bluetooth suffice? I want to get one for my parents who are off the grid and are living without the internet (OMG), but do have smartphones. Thanks!
@@interstellargreenbean Your parents may happily live with BT only forever - the only drawback is, that updates will not be possible and new recipes will not show. Of course they must be able to load the App on their smartphones - otherwise the JOULE is useless. You would have to update the JOULE for them or they visit a WLAN access point and log in temporarily with the JULE attached to a power outlet. I users the JOULE only with BT for a year as I couldn't connect to my WLAN network and I did not see a drawback
Got the joule over the holidays. Finally started putting it use. Only two 8 hour uses so far. No issues pairing with my phone. Sound is not bad when it's on.
Imagine getting Guga to rate these machines. I personally would not prefer the Wi-Fi only option, especially with no dials to manually adjust. The Anova is a workhorse.
Agreed. One of the reasons I bought the Anova WiFi, other than not needing a smartphone and an app to use it, was that it was lower priced than the Joule.
I have the Joule and the Anova Pro. I love them both. The Anova is much bigger than the Joule but if you want to do larger and longer cooks I would choose the Anova. The Joule is WiFi only but much smaller and a little quieter also cheaper.I have used the Joule for very long cooks and it worked very well. Happy Sous Vide cooking!
@@dashmo37 I was surprised to see that the Anova Pro is actually more powerful than the Joule. I was going to suggest that one benefit of the Joule is its power, but, those 100 watts can make a difference. The Anova Pro is also rated to heat considerably more water (40 gallons vs 10 gallons). That said, I love my Joule. I love the app, although I was skeptical about it at first. I love the size of the unit. It's easy to use, easy to learn to use, and the customer service is second to none. I have done large, long cooks (96 hours and such) with great results. With the results of my cooks, long and short, plus the customer service, plus its durability (I have one from the original pre-release orders) I wouldn't hesitate to buy another if this one died. I know people with Anovas who say similar things and the Anova.
Bought an Anova a few years back for $100 or so - regularly can be found for that price prior to pandemic pricing - for the $$, it is amazing and has allowed for some low and slow cooks without having the fuss of setting up a BBQ pit/grill/smoker (minus the smoke flavor of course)
I have an Anova, which I got before the Joule came out, and a Mellow, a water bath style. Unless I'm using both or need to cook a lot I always use the Mellow. The reason is simple, as it's set up it takes up the same counter space as a loaf of bread so it's always sitting on the counter, for me that out weighs everything else. Pros: small footprint, double walled tank and lid so less heat loss and no water loss, cooling circuit ( but since it was given to me it's been discovered that it doesn't cool down food to the safe zone fast enough, I use both pre-bagged food and water from the frig for that), it's tall/narrow tank means you can set freezer bags in upright without closing them - the water will push the air out of the bag and won't get in plus the lid keeps the bags submerged, and has a wifi app that can be controlled from anywhere, app can be set for start and stop time and is pre-programmed for auto time/temp for many type of food. Cons: small capacity, four servings is pretty much it, no physical controls except through wifi, for me it's little noisy, uses bubbles to circulate the water (think fish tank) though no one else in the family notices it, turns itself on sometime thinking something has been put in the tank, and while the app has a manual mode it still doesn't give you full direct control - for instance if you try to start with water from a kettle to speed things up it complains that the water is too hot and will not start.
Got my Anova 2 years ago for way less and I love it. I rarely use the wifi part as I'm there setting it up to use. I couldn't imagine food in bag in water quarter to half a day before starting up (even if frozen in ice water).
As a teacher, I love the WiFi feature on my Joule because I can set it up in ice water in the morning, check on the temperature during lunch, and then start it in time to have dinner ready when we get home. It makes those days when I have to be at work before sunrise, then get home after meetings and taking the kids to practice, much easier and less reliant on fast food.
We purchased the AN500 and the smaller Anova 750W Nano model in late November of 2019. 27 months later, they both have failed within a few weeks of each other. Within the first year, the AN500 became loose such that it had to be handled carefully, with both hands, to keep it together. Otherwise, it worked very well and we were very pleased and impressed with the precision and ease of use. But shortly after the Nano failed, the AN500 had the impeller come loose from the motor shaft. It would heat but not circulate water. I was able to take the impeller off the Nano that failed and use it on the AN500. But, now there is an occasional noise like a failing bearing and/or the impeller rubbing on its housing. So, I am not going to take the time and trouble to try to repair it, due to the way the Nano failed. The Nano had a factory tape over the middle joint and it held together well. But one day, I noticed water violently boiling around the Nona. At first, I thought maybe one of the bags got too close and the water pumping against it was splashing out of the tub. But then I realized all the water in the tub was at or near boiling point. It fouled up a large Porter House steak and breached the seal on one or two of the other bags.
Would love to have seen the Kitchen Gizmo in the lineup! For roughly $100 you can get yourself in to the world of sous vide. I've put mine through some punishment (36 hour ribs) and it still works great! I would have loved to see the range of how long it takes each machine to heat tap water to say 140°F as that is what often takes the longest!
As an electrician I can tell you that if going to be 98% based off the total wattage, and 2% on the effectiveness of the circulation fins. I'm guessing all the circulation motor and fins work almost the same. So buy the highest wattage one in your budget if that is a purchasing factor. Also- sous vide everything has a video where he compares and reports on speed. But I forget the winner.
Unfortunately I've been burned by devices that require an app too function. Don't care how well something works. If it doesn't have full functionality without an app I'm not buying it. If it has full functionality without an app and an app to make it more convenient that is a bug plus. I'll never buy anything that requires an app to use.
I have the Joule, and it's pretty good. The app is good if you have no clue how to use a sous vide (it idiot proofs the setup). That being said, I wish it had manual controls too. The *entire* thing is app controlled, and sometimes there's some lag with getting the thing to connect to the wifi. I've had it for a year and only had the issue once or twice, but: Why complicate it. Put an LCD, buttons for +/- and Start/Stop, and an LED showing whether or not it's heating. Now I can use it if the wifi card goes dead, problem solved. Make app control opt-out at the very least.
I love my Anova. All sous vide machines make it near impossible to overcook animal protein. Animal protein? sheesh. I've been watching too many cooking shows. I have seen people leave meats in the bath for 24 hours and although I think the texture must suffer, but they swear it is wonderful. Three - four hours and no problem. I forgot once and left a roast in for 8 hours and no problems. I love not being able to over cook meat. I don't even bother with browning the results anymore. I bought mine in Nov. 2017 and can't imagine I paid the 200 they want now. Can't imagine not having one.
@@idiot675 Obviously the testing was done a while ago and Joule has become the premiere sous vied product on the market for all the reasons stated in the video and has risen in price do to demand. If you buy directly from the company its actually only $20 more at $199.95.
I love my Ambiano immersion cooker that I got 2 years ago from Aldi for about $50. I saw them on sale later for $15. None of the bluetooth-wifi hocus pocus but it puts out 750 watts and gets the job done.
Great picks.. Other on line reviews for both top picked sous vide machines are fantastic.. I was wondering though, for those us with Smaller kitchens and less storage space has there been a review done on multi cookers with the sous vide feature? I'd love to get into sous vide cooking. But the last thing I need is another kitchen gadget taking up real estate in my kitchen cabinets.. I do currently have an Instant Pot multi cooker. It's been Great.. it's replaced my slow cooker, my pressure cooker, my rice cooker etc. It's saved my a lot of time and storage space. The one I have is a little old and I'm thinking about upgrading to one with a larger capacity that offers the sous vide feature... I'd be interested in you take on those and the best option available. I'm likely going with another Instant Pot. But I know other brands offer that feature as well so open to suggestions!
I have used mine a few times, and it has worked perfectly fine, but of course you don't have water circulation. Still seemed to do a nice job. Also quite limited in size versus a larger container with an immersion circulator. I tend to use the instant pot for a second dish if I have two things I want to do sous vide, so generally mashed potatoes or something would be in the instant pot.
I got the Instant Pot brand one for cheap last Black Friday and I love it. It doesn't have really any bells and whistles but it works great and sous vide is really awesome.
That one you said had the most difficulty? The one that cracked the egg's? Yeah. That one. I have 2 question's. 1.) What's it called? And 2.) Would it work in a bathtub?
People,.. one thing to note here is the amount of water that these "home" models push,.. as well as the size of the unit taking up space in your container that you may decide to do large Primal cuts in.. the Joule has a 10 gallon capacity, that is twice as much as the Polyscience which was the original pioneer of this technology that originated in the Medical field... so the Joule really does an amazing job,.. I just can not figure why there are 2 finishes (one with stainless top and bottom and one just all white) they both work and operate exactly the same way!!?? SO here I sit summer of 2020 about to return the Polyscience,.. which I own quite a bit of other equipment from,.. just to have more space and more power to move more water,. (double the capacity) the Joule ! plus I love that it was the brain child of Chefsteps and I can run the thing from my cell phone.. Its a valid point to be able to operate with or with out an app on you phone... but I am going with the one that has so much support and cooking demos,,, Joule and Chefsteps just wish it was not so expensive!!!!!
I've had a gourmia sous vide circulator for a few years now and Jr works great for well under $100 it's worth having to press an extra button or two and actually be in the room to start it.
The speed of heating the water from cold is almost a useless fact and honestly shouldn't be included, if you need speed that much just use hot water from the tap to start with or add heated water from a kettle. Second, evaporated water level is almost a non-issue either, even if you leave it uncovered, the only time you are cooking something long enough to matter is something like brisket but even then the temp doesn't go higher than 68c and the amount of water you lose will not be a problem, secondly you can just cover it and it becomes a zero-issue. The Joule is also only used in the USA from my understanding since they only sell a 120v version, so they should mention that in the video.
Agreed... I don't normally start with hot water for cooking, because cold water seems cleaner, but in this case, the food is inside a bag, so it's irrelevant.
I agree , if one is cooking sous vide, then the time to temp is not an issue, it's likely one has planned for at least 1.5 hours of just cook time so 10 minutes more to reach temp isn't an issue
The Joule is for gadget fans not someone who is working in a kitchen doing a bunch of meal prep and courses. I do not want to be messing around with my mobile phone when I am busy on prep or cooking. I actually use an Anova Pro and like the simplicity and scroll wheel and that I can see what is happening at a glance on the display.
Joule rocks, it is not so much starting your dinner remotely as it is the ease of use. I never use it other than locally. The best feature of the app is the ease of selecting the proper time and temperature.
I'm sorry, but a machine that is only useful via wifi and/or bluetooth is a big nope for me. Give me manual with the _option_ of wifi/bluetooth control.
I had up issues using equipment which had WiFi/mobile access. I purchased both Anova nano (which was missing in the lineup as it is small and cheap and great) and the Pro. If they would have no direct control I could not have used them. Eventually the reason was the home WiFi and when I changed it (by chance) it started to work. However this taught me a lesson: be careful with devices which can only be controlled with a mobile app (plus, there is a reasonable chance that a company goes bust, hence there might be no more updates for an app and newer operation systems/phones etc). I always wanted to have the Joule but was eventually relieved to have purchased the Anova appliances (originally due to the reason that Joule was not available as 220V version)!
Looks like its from a 3rd party seller that's why. If you just search for it, Amazon comes up with the white topped one (same thing just different trim vs chrome) for 199. Breville also recently bought Joule from Chefsteps and I've heard they're jacking the prices up. Part of it is probably the current world situation as well and/or tariffs. Before the buyout the chrome one was like 179 or something like that and the white top was 20-30 cheaper
I've been shopping on Amazon after watching the "sous vide everything" TH-cam guy. I got the impression that the joule app would work with any Bluetooth immersion unit?
You can use the joule app to find recipes, temperatures, and cook times for any sous-vide machine, but the joule app can only “talk” to the joule machine. Anova has their own app with recipes, temperatures, and cook times, but it too can only “talk” to the Anova machine.
Whoah this was made awhile ago lol. Those are all old models for even a couple years ago. I have an Anova nano and never use the Bluetooth abilities. Setting it manually is always the the go. Cost me less than $100 and works great. I’ve noticed through testing it is about a degree off. The other issue is cleaning which is difficult but thankfully infrequent
I’m surprised they didn’t list the ones they tested and rated them. Not very professional to just recommend one over others. Sounds more like an add than a review. I also didn’t see the Instant Pot sous vide, well rated and a lot cheaper.
Slow cooker manages heat by turning an element on and off. The element heats a metal or ceramic insert that you cook the food in. The heat fluctuates a great deal. This is basically how your oven works. Sous vide heats water to a very accurate level (within 2 degrees at the worst). The food is placed inside a sealed vessel (usually a vacuum bag which is where the name "sous vide" (under vacuum) comes from), which is then placed inside the water. The water temp is then set to the temperature you want your food cooked to. Want a 132* steak? Set the temp to 132* and your steak will never get any hotter and will be 132* from top to bottom, left to right, pole to pole. Put that steak in a slow cooker and it will get as hot as the slow cooker does (way hotter than you want your steak cooked). The result is that you cook pasteurize things at lower temperatures by cooking them longer without over cooking them because pasteurization isn't only measured by an instantaneous temperature, time is also a factor. So, enjoy your steak blue but afraid of the bugs that may live in a blue steak? No problem for sous vide. It gets more intricate the deeper you dive down the rabbit hole, but the punch line is, they have virtually nothing in common.
Given the number of people in the testing kitchen, I’m willing to bet this was filmed some time ago. This may be the cause for the price disparity some folks are seeing on the winner.
I had to check the date of this video several times. The Anova model shown is very old and the Joule is more expensive now. The new Anova is my choice. (I do prefer to operate it with onboard controls.)
It's Amazon's automatic price adjusting algorithm. Give it a week or so and it should come back down. I add one to my cart, and then save it so I get notified every time the price changes.
For country like mine Indonesia sousvide its not popular because the electricity is limited by 1,1kwh or 2,2kwh per house. I use rice cooker 1,8liter 300watt 220volt price around 17USD and for the thermostat use "sonoff th10 wifi". I think sometimes you must try to cook sousvide with cheaper and low watt tools so everybody can enjoy sousvide.
This was a commercial not a review. Missed several issues a cook would actually need and use. Thanks Breville for the commercial. The points were tailored to the Breville's features.
I do not know if you actually read this = BUT - You have been on the air for quite a while - and are now regularly testing New Gadgets and equipment. Some of us already have the OLDER Recommended Models. I know that most of them have been replaced with Newer Models - But - often - I do not use this stuff often enough to really just dump a good piece of equipment and replace it with the newer model. What I would like is you to compare the new recommended model - and WHY I would want to replace my old one for the new one. Is there a real compelling reason to replace a - For instance - Food Processor - that is working fine - with a new model - or is keeping the old one perfectly fine as long as it is working fine?
The Anova Precision Coooker works great without wifi but I couldn't get the wifi to work..even after contacting customer service. If you read the reviews I'm not the only one.
I would also like to know this info for Pietro's, Pizza Baron, or Stark Street Pizza (if you haven't tried these other two, you really should). I think Pizza Baron said they let their dough 'get old', the last time I asked them. But I want to know the name of the style of crust these restaurants make, so I can learn the details and technique. I guess it's some kind of corn meal thin crust. As of now, I can only point you vaguely in the right direction -- stretch your dough onto a metal thin crust pan, (corn meal on the pan, of course), and let it sit out, uncovered, in a warm kitchen all day (or at least several hours). Then bake the pizza hot enough so that it's fully done in about 5 to 7 minutes. I'm pretty sure they bake it on the pan, so the bottom is crispy. Have you tried going in for lunch (whenever they're not busy), ordering a pizza (big tip $$$), and asking them? Maybe something like "Hey! This crust is really good! Do you guys make the dough here? What's in it?" That oughta get the conversation started. There is one almost fool proof way to learn how to make this great style of pizza, and that is to work there, part time, for a month or two.
hxhdfj ifzir st c, I did try directly asking offering to pay and sign an NDA but was not successful. Chico’s in Long Beach (Washington State) I did try the flattery+ignorance+child like enthusiasm approach and did manage to get the proprietor to give me a wink and a nod when I postulated the crust may be more like that of a saltine cracker. In my rooting around ye’olde internets I have come across the data that suggests, as you do, that they roll out their dough and even sauce it then it sits for a bit either in a fridge or a prep deck. Hopefully this prep stage is not necessary as my wife would not be amenable to a dedicated pizza prep fridge. I leave this request in nearly every TH-cam comments section I come across as you never know who might know what. Part of me is hoping it will lead to investigation by others who don’t have three kids to look after all day.
I purchased the joule a few years ago and I use it all the time. The pairing through wifi is easy and it runs in the background so it isn't the only thing occupying the smart device. I can check on the temp and count down of the cook time from anywhere. I highly endorse it it.
Yes, it is a reupload. They've been taking a full show and breaking it down into segments in order to post more content - not newer content, just more content. It's kind of off putting, as well as redundant, I really wish they would list the original air date.
I received the Anova AN500 as a Christmas gift in 2020. Used it correctly and with success a dozen times. Plugged it in last week to start a ribeye project and the unit would not turn on. It has no reset buttons. I emailed Anova for help. Anova asked for purchase receipt before replacing, and so I worked with Costco to get the original and sent it to Anova. Alas, I'm three months over the 2 year Limited Warranty; Anova acknowledged via email "that I must be disappointed with their failure to meet my expectations'. Other than those obvious sentiments, it's "too bad, so sad" from Anova. Buyer beware: The Anova sous-vide device is essentially a disposable. One of these others Adam displays must be functional for more than a dozen uses. Buy that one instead.
I have the Anova and I love it but I cannot get it clean. The black surface is all sticky and no amount of scrubbing will take it off. The screen itself is fine, but the black casing at the top is tacky all over now.
Attention potential Mellow customers: Mellow has recently disabled basic features that came free with the machine unless you now pay them a “subscription”. They are holding simple functionality hostage unless you pay up a monthly ransom.
The thing that I didn't like about the jewel circulator is that it only works when it is online with their site. If they ever shut the site down, it will no longer work.
@@jamesr9919 Thank you for clarifying. I was interested in these years ago when they first released, and this was what was said. I don't own one, for that reason, I have two of the Anova's.
I understand that "pairing your mobile and setting from there" isn't too hard, but the one thing I really enjoy with the Anova is actually that I just plug the thing, press ON, scroll the wheel to temperature and that's it.
Never got to starting/stopping remotely (which you can do but I never really needed).
I just like setting my oven timer for "shorter timers" (1-2h) or calendar reminder for longer ones (72h brisket anyone?). Really the beauty of sous-vide is the set and forget, and you don't care if you cooked for 30 minutes more than needed, it barely affects anything
Pairing your mobile isn't hard... if you have a smart phone. I do not (by choice), so their winner isn't too useful for me! :)
vizigr0u The Anova can be connected wirelessly to a temperature control app, but you don’t need to do so to use it. It can be operated in “manual” mode. The ability to operate in “manual” mode without Bluetooth or WiFi is an essential ability for me. I don’t have to worry about losing connection or the phone app causing the temp setting to take off in manual mode. Much more reliable.
No one has mentioned the pointless feature which requires “geo location” for joule. I was very annoyed with that function and found it unnecessary
Couldn't agree more. As for the Joule, why should I need to pick up my cell phone to use this? In other words, I need an additional piece of equipment to operate a separate piece of equipment. No thank you, I don't want to go after my cell phone to use this.
@@jakethesnake9528 agreed. I’ve spent the last few days comparing different models and although the Joules is smaller, more light weight, and has a magnetic bottom the absence of any way to control the device directly was a flat-out deal breaker for me.
Joule has to be the best Customer service oriented company I have dealt with. Yesterday my Joule had a small malfunction, so I sent Customer Support an email. Within 30 minutes they said sorry for the inconvenience and advised me they were immediately shipping me a new replacement and to Canada. Now this is Customer Service... I bought mine when they were only taking pre-orders... Had to wait 6 months, but I have NEVER had an issue till today. Thanks Joule.
I LOVE my Joule. I fangirled when I met the ChefSteps crew a few years later at a dinner event.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
*ChefSteps has entered the chat*
So glad you referenced them over Sous-vide everything.
So glad they picked the joule, I’d be passed if they didn’t
I’m happy too. 🎉
Joule is now a Breville product.
@@druckza also is chefsteps part of Breville now
The Anova frequently is on sale for $99 while the Joule is $249.
The space savings is pretty valuable in and of itself. The fact that I can get the Joule into any kitchen drawer with ease is honestly one of its best features.
The stainless steel Joule is $250, the white polycarbonate is $200.
Why did they quote $179 in video? Did breville buy this company and up the price?
@@Lemurian.Quartz Yup! Raised the price $50 from usually $200 down to 150 for the holidays. Glad I got it when I did. Now I just have to hope it stays working. I've had it for 3 years now.
@@n67637 i got one for Christmas and have been loving it so far!! Always been afraid to cook chicken cause I end up overcooking it worrying that it’ll be under and I’ll get sick... juiciest chicken I’ve ever had now :).
I have a insta pot sous vid for around $80 dollars it works great. I like the wheel on the Anova but I could buy two insta pot cookers and still have money to buy a nice container and lid. In order to get the best experience with a sous vide you need accessories like a container and lid along with a rack to hold your food, the clip on the side doesn't work if you have a lid. Eventually you might need a Bigger container and lid for larger pieces of food, this way you have one big one and one small one, you don't want just the Big one. Trying to heat the water in a large container isn't something you want to do all the time if you only have a small item. I often heat water in a pot on the stove to get started, it's quicker than any sous vide machine.
I do love my Sous vid cooking.
I had that one, worked great 👍
Kind of odd that you didn't review the current Anova version, or their Nano unit.
They probably spend half a year testing…
I find that I am watching you increasingly more! You’re becoming a cultural and teaching powerhouse.
I love references to them from Josh Wiseman and binging with babish. Wish bon appetit would give credit to them when they do things like include baking soda to help browning.
It's good seeing familiar faces again. I miss the old test kitchen sometimes.
I have owned the Anova for about 2.5 years. I have been very satisfied with its overall performance. I paired it with my phone initially and that worked pretty well but with some glitches. The app never really worked as advertised, but still worth the space on the phone. After about a year or so it lost connectivity to the app on my phone and nothing I have tried has restored the connectivity. Now I use it manually with the buttons. Without those buttons, I would have had to replace it. On/Off and temperature setting with the buttons is easy. Setting the timer with the buttons is more complicated and I eventually just started using my oven timer or another separate timer. If it ever fails, I would likely buy another Anova to replace.
It’s been a year since this test. I thought the joule sounded good. But after reviews from 2021, the reviews are not so great. There seems to be WiFi issues and/or mechanical issues. There are companies that are not honoring warranty issues as well.
Finally..........I bought a Immersion Circulator, almost 2 years ago, and was wondering if you'd ever post show involving them. The one I bought was pretty cheap but it works great. Makes the best medium rare steaks, ever.
Thank you, I went for the Joule.
I own the joule and it’s my favorite kitchen appliance! My boys chefsteps in Seattle for the win! Congrats!
Philippe Villard same here I love mine! I knew it was a winner before they even started.
Mine to. The finest kitchen appliance one can own.
Does it need Wifi or will bluetooth suffice? I want to get one for my parents who are off the grid and are living without the internet (OMG), but do have smartphones. Thanks!
Sean Yustat I think it can run bluetooth only but you will need a smartphone for the app in order to run it.
@@interstellargreenbean Your parents may happily live with BT only forever - the only drawback is, that updates will not be possible and new recipes will not show. Of course they must be able to load the App on their smartphones - otherwise the JOULE is useless.
You would have to update the JOULE for them or they visit a WLAN access point and log in temporarily with the JULE attached to a power outlet.
I users the JOULE only with BT for a year as I couldn't connect to my WLAN network and I did not see a drawback
Got the joule over the holidays. Finally started putting it use. Only two 8 hour uses so far. No issues pairing with my phone. Sound is not bad when it's on.
Imagine getting Guga to rate these machines. I personally would not prefer the Wi-Fi only option, especially with no dials to manually adjust. The Anova is a workhorse.
I got irritated the last time they posted this, because the Joule hasn't been $179 in years.
Agreed. One of the reasons I bought the Anova WiFi, other than not needing a smartphone and an app to use it, was that it was lower priced than the Joule.
I was wondering the same thing. Where the heck did they find that price???
It’s $200 for the white polycarbonate one now
@@kimberlyv1205 It regularly goes on sale, just like the Anova products do.
@@jeffridder4034 Good heads up, just bought mine. Thanks!
You published this vid just in time. I am shopping sous vide appliances. Thanks !
I have the Joule and the Anova Pro. I love them both. The Anova is much bigger than the Joule but if you want to do larger and longer cooks I would choose the Anova. The Joule is WiFi only but much smaller and a little quieter also cheaper.I have used the Joule for very long cooks and it worked very well. Happy Sous Vide cooking!
@@dashmo37 I was surprised to see that the Anova Pro is actually more powerful than the Joule. I was going to suggest that one benefit of the Joule is its power, but, those 100 watts can make a difference. The Anova Pro is also rated to heat considerably more water (40 gallons vs 10 gallons).
That said, I love my Joule. I love the app, although I was skeptical about it at first. I love the size of the unit. It's easy to use, easy to learn to use, and the customer service is second to none. I have done large, long cooks (96 hours and such) with great results. With the results of my cooks, long and short, plus the customer service, plus its durability (I have one from the original pre-release orders) I wouldn't hesitate to buy another if this one died.
I know people with Anovas who say similar things and the Anova.
I made my own sous vide out of a temperature controller (about $15), temperature sensor (about $8) and an old crockpot.
Tell me more
Bought an Anova a few years back for $100 or so - regularly can be found for that price prior to pandemic pricing - for the $$, it is amazing and has allowed for some low and slow cooks without having the fuss of setting up a BBQ pit/grill/smoker (minus the smoke flavor of course)
Great video I’m buying one soon
I have an Anova, which I got before the Joule came out, and a Mellow, a water bath style. Unless I'm using both or need to cook a lot I always use the Mellow. The reason is simple, as it's set up it takes up the same counter space as a loaf of bread so it's always sitting on the counter, for me that out weighs everything else.
Pros: small footprint, double walled tank and lid so less heat loss and no water loss, cooling circuit ( but since it was given to me it's been discovered that it doesn't cool down food to the safe zone fast enough, I use both pre-bagged food and water from the frig for that), it's tall/narrow tank means you can set freezer bags in upright without closing them - the water will push the air out of the bag and won't get in plus the lid keeps the bags submerged, and has a wifi app that can be controlled from anywhere, app can be set for start and stop time and is pre-programmed for auto time/temp for many type of food.
Cons: small capacity, four servings is pretty much it, no physical controls except through wifi, for me it's little noisy, uses bubbles to circulate the water (think fish tank) though no one else in the family notices it, turns itself on sometime thinking something has been put in the tank, and while the app has a manual mode it still doesn't give you full direct control - for instance if you try to start with water from a kettle to speed things up it complains that the water is too hot and will not start.
Love my joule. If it were to ever break I would buy another without question
I actually bought a back-up, just in case Breville made some manufacturing changes and ruin it.
Really good review! Thanks!
Got my Anova 2 years ago for way less and I love it. I rarely use the wifi part as I'm there setting it up to use. I couldn't imagine food in bag in water quarter to half a day before starting up (even if frozen in ice water).
As a teacher, I love the WiFi feature on my Joule because I can set it up in ice water in the morning, check on the temperature during lunch, and then start it in time to have dinner ready when we get home. It makes those days when I have to be at work before sunrise, then get home after meetings and taking the kids to practice, much easier and less reliant on fast food.
Good Stuff, Great Tips😃👍🏿
We purchased the AN500 and the smaller Anova 750W Nano model in late November of 2019. 27 months later, they both have failed within a few weeks of each other.
Within the first year, the AN500 became loose such that it had to be handled carefully, with both hands, to keep it together. Otherwise, it worked very well and we were very pleased and impressed with the precision and ease of use. But shortly after the Nano failed, the AN500 had the impeller come loose from the motor shaft. It would heat but not circulate water.
I was able to take the impeller off the Nano that failed and use it on the AN500. But, now there is an occasional noise like a failing bearing and/or the impeller rubbing on its housing. So, I am not going to take the time and trouble to try to repair it, due to the way the Nano failed.
The Nano had a factory tape over the middle joint and it held together well. But one day, I noticed water violently boiling around the Nona. At first, I thought maybe one of the bags got too close and the water pumping against it was splashing out of the tub. But then I realized all the water in the tub was at or near boiling point. It fouled up a large Porter House steak and breached the seal on one or two of the other bags.
Would love to have seen the Kitchen Gizmo in the lineup! For roughly $100 you can get yourself in to the world of sous vide. I've put mine through some punishment (36 hour ribs) and it still works great! I would have loved to see the range of how long it takes each machine to heat tap water to say 140°F as that is what often takes the longest!
As an electrician I can tell you that if going to be 98% based off the total wattage, and 2% on the effectiveness of the circulation fins.
I'm guessing all the circulation motor and fins work almost the same.
So buy the highest wattage one in your budget if that is a purchasing factor. Also- sous vide everything has a video where he compares and reports on speed. But I forget the winner.
Liked this video I am thinking about buying one of these
Some of us cook on off-grid solar. It would be nice to start seeing some data on power (watt/volt/amp) usage and overall consumption in reviews.
snoopycomputer a couple years back SousVideEverything did a test where they showed power usage. Search for their comparison review.
Got the Anova Bluetooth / Wifi model back when there weren’t too many others. Works fine, great app. These things aren’t that complicated.
You gotta check out the Anova Nano - very affordable and easy to use!
Thanks Adam!
I'm loving the regular equipment reviews. Have you considered doing one for larger appliances like refrigerators and ovens?
Unfortunately I've been burned by devices that require an app too function. Don't care how well something works. If it doesn't have full functionality without an app I'm not buying it. If it has full functionality without an app and an app to make it more convenient that is a bug plus. I'll never buy anything that requires an app to use.
Same here.
agreed. too much connectivity can be a liability not too mention annoying
I have the Joule, and it's pretty good. The app is good if you have no clue how to use a sous vide (it idiot proofs the setup). That being said, I wish it had manual controls too. The *entire* thing is app controlled, and sometimes there's some lag with getting the thing to connect to the wifi. I've had it for a year and only had the issue once or twice, but:
Why complicate it. Put an LCD, buttons for +/- and Start/Stop, and an LED showing whether or not it's heating. Now I can use it if the wifi card goes dead, problem solved. Make app control opt-out at the very least.
Wish you had given us the pros and cons of each unit.
I love my Anova. All sous vide machines make it near impossible to overcook animal protein. Animal protein? sheesh. I've been watching too many cooking shows. I have seen people leave meats in the bath for 24 hours and although I think the texture must suffer, but they swear it is wonderful. Three - four hours and no problem. I forgot once and left a roast in for 8 hours and no problems. I love not being able to over cook meat. I don't even bother with browning the results anymore. I bought mine in Nov. 2017 and can't imagine I paid the 200 they want now. Can't imagine not having one.
These prices seem way higher than most people can find most of the time, fyi.
@@idiot675 Obviously the testing was done a while ago and Joule has become the premiere sous vied product on the market for all the reasons stated in the video and has risen in price do to demand. If you buy directly from the company its actually only $20 more at $199.95.
@@idiot675 Breville raised prices after they bought Joule. There are 2 models with different colored tops, white at $199 and stainless at $249.
The all-white Joule is $200. The only difference being the stainless steel cap and foot. $50 for two pieces of stainless steel seems absurd.
I love my Ambiano immersion cooker that I got 2 years ago from Aldi for about $50. I saw them on sale later for $15. None of the bluetooth-wifi hocus pocus but it puts out 750 watts and gets the job done.
Great picks.. Other on line reviews for both top picked sous vide machines are fantastic.. I was wondering though, for those us with Smaller kitchens and less storage space has there been a review done on multi cookers with the sous vide feature? I'd love to get into sous vide cooking. But the last thing I need is another kitchen gadget taking up real estate in my kitchen cabinets.. I do currently have an Instant Pot multi cooker. It's been Great.. it's replaced my slow cooker, my pressure cooker, my rice cooker etc. It's saved my a lot of time and storage space. The one I have is a little old and I'm thinking about upgrading to one with a larger capacity that offers the sous vide feature... I'd be interested in you take on those and the best option available. I'm likely going with another Instant Pot. But I know other brands offer that feature as well so open to suggestions!
How well does the sous vide setting on Instant Pots work?
I have used mine a few times, and it has worked perfectly fine, but of course you don't have water circulation. Still seemed to do a nice job. Also quite limited in size versus a larger container with an immersion circulator. I tend to use the instant pot for a second dish if I have two things I want to do sous vide, so generally mashed potatoes or something would be in the instant pot.
I got the Instant Pot brand one for cheap last Black Friday and I love it. It doesn't have really any bells and whistles but it works great and sous vide is really awesome.
Please do a vs test between an immersion machine and the instapot sous vide setting
I've had my nano for almost 3 years and its great.
That one you said had the most difficulty? The one that cracked the egg's? Yeah. That one. I have 2 question's. 1.) What's it called? And 2.) Would it work in a bathtub?
People,.. one thing to note here is the amount of water that these "home" models push,.. as well as the size of the unit taking up space in your container that you may decide to do large Primal cuts in.. the Joule has a 10 gallon capacity, that is twice as much as the Polyscience which was the original pioneer of this technology that originated in the Medical field... so the Joule really does an amazing job,.. I just can not figure why there are 2 finishes (one with stainless top and bottom and one just all white) they both work and operate exactly the same way!!?? SO here I sit summer of 2020 about to return the Polyscience,.. which I own quite a bit of other equipment from,.. just to have more space and more power to move more water,. (double the capacity) the Joule ! plus I love that it was the brain child of Chefsteps and I can run the thing from my cell phone.. Its a valid point to be able to operate with or with out an app on you phone... but I am going with the one that has so much support and cooking demos,,, Joule and Chefsteps just wish it was not so expensive!!!!!
I've had a gourmia sous vide circulator for a few years now and Jr works great for well under $100 it's worth having to press an extra button or two and actually be in the room to start it.
I have the gourmia as well and it has never disappointed
The ATK app now has Yedi as winner for recommended best value. Joule is still top winner but is $249; Yedi is $98
Always the best info. And Hello!
The speed of heating the water from cold is almost a useless fact and honestly shouldn't be included, if you need speed that much just use hot water from the tap to start with or add heated water from a kettle.
Second, evaporated water level is almost a non-issue either, even if you leave it uncovered, the only time you are cooking something long enough to matter is something like brisket but even then the temp doesn't go higher than 68c and the amount of water you lose will not be a problem, secondly you can just cover it and it becomes a zero-issue.
The Joule is also only used in the USA from my understanding since they only sell a 120v version, so they should mention that in the video.
Agreed... I don't normally start with hot water for cooking, because cold water seems cleaner, but in this case, the food is inside a bag, so it's irrelevant.
I agree , if one is cooking sous vide, then the time to temp is not an issue, it's likely one has planned for at least 1.5 hours of just cook time so 10 minutes more to reach temp isn't an issue
Really liked review helps know how to choose. Really looking forward to buying and using this new kitchen tool
The Joule is for gadget fans not someone who is working in a kitchen doing a bunch of meal prep and courses. I do not want to be messing around with my mobile phone when I am busy on prep or cooking. I actually use an Anova Pro and like the simplicity and scroll wheel and that I can see what is happening at a glance on the display.
Joule rocks, it is not so much starting your dinner remotely as it is the ease of use. I never use it other than locally. The best feature of the app is the ease of selecting the proper time and temperature.
I'm sorry, but a machine that is only useful via wifi and/or bluetooth is a big nope for me. Give me manual with the _option_ of wifi/bluetooth control.
This guy gets it! I would love to geta Joule... but having a crApple-tastic design philosophy of no buttons is a total non-starter for me.
Not only that it requires “geo location” to be turned on 🤯
I had up issues using equipment which had WiFi/mobile access. I purchased both Anova nano (which was missing in the lineup as it is small and cheap and great) and the Pro. If they would have no direct control I could not have used them. Eventually the reason was the home WiFi and when I changed it (by chance) it started to work.
However this taught me a lesson: be careful with devices which can only be controlled with a mobile app (plus, there is a reasonable chance that a company goes bust, hence there might be no more updates for an app and newer operation systems/phones etc).
I always wanted to have the Joule but was eventually relieved to have purchased the Anova appliances (originally due to the reason that Joule was not available as 220V version)!
The only reason I didnt get the white one because of redundancy. I got the anova and love it.
Just pointing out that the Joule is 250 dollars and NOT 179... Was really disappointed, but the second place remains 150 dollars.
love these equipment reviews. Thanks
I asked this on a previous sous vide post and received no answer. Just wondering what ATK stand was on the single use plastic with sous vide?
Do we have the correct link? The price is around $250, but there are less pricey models available.
The Joule is NOT $179 on the link that was provided on the description
Looks like its from a 3rd party seller that's why. If you just search for it, Amazon comes up with the white topped one (same thing just different trim vs chrome) for 199. Breville also recently bought Joule from Chefsteps and I've heard they're jacking the prices up. Part of it is probably the current world situation as well and/or tariffs. Before the buyout the chrome one was like 179 or something like that and the white top was 20-30 cheaper
I've been shopping on Amazon after watching the "sous vide everything" TH-cam guy. I got the impression that the joule app would work with any Bluetooth immersion unit?
You can use the joule app to find recipes, temperatures, and cook times for any sous-vide machine, but the joule app can only “talk” to the joule machine. Anova has their own app with recipes, temperatures, and cook times, but it too can only “talk” to the Anova machine.
Guga!
Love Guga
What are these use for?
Whoah this was made awhile ago lol. Those are all old models for even a couple years ago. I have an Anova nano and never use the Bluetooth abilities. Setting it manually is always the the go. Cost me less than $100 and works great. I’ve noticed through testing it is about a degree off. The other issue is cleaning which is difficult but thankfully infrequent
Yeah I don't see much value in the heating time, if you are doing sous vide, you are not in a hurry, everything takes at least an hour.
The ink-bird is nice,accurate to 1 degree(or less , unit only shows whole units) and has wifi snd buttons
I would immerse you folks with another food pun, but I'd hate to get myself into *hot water!* 😋
@Mike's Big Mouth I know I know....
🚪🚶
I’m surprised they didn’t list the ones they tested and rated them. Not very professional to just recommend one over others. Sounds more like an add than a review. I also didn’t see the Instant Pot sous vide, well rated and a lot cheaper.
What is the difference in the immersion thingy and a slow cooker?
Slow cooker manages heat by turning an element on and off. The element heats a metal or ceramic insert that you cook the food in. The heat fluctuates a great deal. This is basically how your oven works. Sous vide heats water to a very accurate level (within 2 degrees at the worst). The food is placed inside a sealed vessel (usually a vacuum bag which is where the name "sous vide" (under vacuum) comes from), which is then placed inside the water. The water temp is then set to the temperature you want your food cooked to. Want a 132* steak? Set the temp to 132* and your steak will never get any hotter and will be 132* from top to bottom, left to right, pole to pole. Put that steak in a slow cooker and it will get as hot as the slow cooker does (way hotter than you want your steak cooked). The result is that you cook pasteurize things at lower temperatures by cooking them longer without over cooking them because pasteurization isn't only measured by an instantaneous temperature, time is also a factor. So, enjoy your steak blue but afraid of the bugs that may live in a blue steak? No problem for sous vide.
It gets more intricate the deeper you dive down the rabbit hole, but the punch line is, they have virtually nothing in common.
Where can you get it for 179? The joule
Given the number of people in the testing kitchen, I’m willing to bet this was filmed some time ago. This may be the cause for the price disparity some folks are seeing on the winner.
Plus there's always the "ATK effect": as soon as a product gets recommended, expect a 25% increase in price overnight.
I would for you to review those counter top electric stove tops.
Hooray for joule
What’s the big one on the left
I had to check the date of this video several times. The Anova model shown is very old and the Joule is more expensive now. The new Anova is my choice. (I do prefer to operate it with onboard controls.)
I bought an electric pressure cooker with sous vide capability... Still not used it for that function yet though.
The link takes you to Amazon and the price is $249. You may want to update or add a disclaimer. I was ready to buy until I saw the jump in price.
It's Amazon's automatic price adjusting algorithm.
Give it a week or so and it should come back down.
I add one to my cart, and then save it so I get notified every time the price changes.
Have a Joule and Anova both are great!!!
For an accuracy test the measuring should have used PT100 or PT1000. thermocouples are not near as accurate as an RTD sensor.
Based on the prices, sounds like you missed the Aldi one, $59.00. Best one for the price.
darn right. I wish I had bought a second one when they were blowing them out for $15
For country like mine Indonesia sousvide its not popular because the electricity is limited by 1,1kwh or 2,2kwh per house. I use rice cooker 1,8liter 300watt 220volt price around 17USD and for the thermostat use "sonoff th10 wifi". I think sometimes you must try to cook sousvide with cheaper and low watt tools so everybody can enjoy sousvide.
I have the Anova and I really like it. I have sometimes had connection issues with the app. But the manual button style works great.
This was a commercial not a review. Missed several issues a cook would actually need and use. Thanks Breville for the commercial. The points were tailored to the Breville's features.
I do not know if you actually read this = BUT - You have been on the air for quite a while - and are now regularly testing New Gadgets and equipment. Some of us already have the OLDER Recommended Models. I know that most of them have been replaced with Newer Models - But - often - I do not use this stuff often enough to really just dump a good piece of equipment and replace it with the newer model. What I would like is you to compare the new recommended model - and WHY I would want to replace my old one for the new one. Is there a real compelling reason to replace a - For instance - Food Processor - that is working fine - with a new model - or is keeping the old one perfectly fine as long as it is working fine?
they were implying the Gourmia was breaking eggs, I call bull on that, also there is a problem with the wifi.
The Anova Precision Coooker works great without wifi but I couldn't get the wifi to work..even after contacting customer service. If you read the reviews I'm not the only one.
If anyone out there knows the dough recipe for Pietro’s Pizza in Milwaukee Oregon I greatly appreciate it if you could share it with me.
I would also like to know this info for Pietro's, Pizza Baron, or Stark Street Pizza (if you haven't tried these other two, you really should). I think Pizza Baron said they let their dough 'get old', the last time I asked them. But I want to know the name of the style of crust these restaurants make, so I can learn the details and technique. I guess it's some kind of corn meal thin crust.
As of now, I can only point you vaguely in the right direction -- stretch your dough onto a metal thin crust pan, (corn meal on the pan, of course), and let it sit out, uncovered, in a warm kitchen all day (or at least several hours). Then bake the pizza hot enough so that it's fully done in about 5 to 7 minutes. I'm pretty sure they bake it on the pan, so the bottom is crispy.
Have you tried going in for lunch (whenever they're not busy), ordering a pizza (big tip $$$), and asking them? Maybe something like "Hey! This crust is really good! Do you guys make the dough here? What's in it?" That oughta get the conversation started. There is one almost fool proof way to learn how to make this great style of pizza, and that is to work there, part time, for a month or two.
hxhdfj ifzir st c, I did try directly asking offering to pay and sign an NDA but was not successful. Chico’s in Long Beach (Washington State) I did try the flattery+ignorance+child like enthusiasm approach and did manage to get the proprietor to give me a wink and a nod when I postulated the crust may be more like that of a saltine cracker. In my rooting around ye’olde internets I have come across the data that suggests, as you do, that they roll out their dough and even sauce it then it sits for a bit either in a fridge or a prep deck. Hopefully this prep stage is not necessary as my wife would not be amenable to a dedicated pizza prep fridge.
I leave this request in nearly every TH-cam comments section I come across as you never know who might know what. Part of me is hoping it will lead to investigation by others who don’t have three kids to look after all day.
I purchased the joule a few years ago and I use it all the time. The pairing through wifi is easy and it runs in the background so it isn't the only thing occupying the smart device. I can check on the temp and count down of the cook time from anywhere. I highly endorse it it.
Chef Steps in the building!
This is a reupload is it not? I definitely remember seeing this before
Yes, it is a reupload. They've been taking a full show and breaking it down into segments in order to post more content - not newer content, just more content. It's kind of off putting, as well as redundant, I really wish they would list the original air date.
I received the Anova AN500 as a Christmas gift in 2020. Used it correctly and with success a dozen times. Plugged it in last week to start a ribeye project and the unit would not turn on. It has no reset buttons. I emailed Anova for help. Anova asked for purchase receipt before replacing, and so I worked with Costco to get the original and sent it to Anova. Alas, I'm three months over the 2 year Limited Warranty; Anova acknowledged via email "that I must be disappointed with their failure to meet my expectations'. Other than those obvious sentiments, it's "too bad, so sad" from Anova. Buyer beware: The Anova sous-vide device is essentially a disposable. One of these others Adam displays must be functional for more than a dozen uses. Buy that one instead.
I like my annova. The Joules app only operation put me off too much to want it. If I were to buy one again I'd still go with annova
The Anova is the real Champ. The joule is fine, but the lack of a clamp and hardware controls are a no go for me. Versatility counts, fam.
I have the Anova and I love it but I cannot get it clean. The black surface is all sticky and no amount of scrubbing will take it off. The screen itself is fine, but the black casing at the top is tacky all over now.
Attention potential Mellow customers: Mellow has recently disabled basic features that came free with the machine unless you now pay them a “subscription”. They are holding simple functionality hostage unless you pay up a monthly ransom.
The thing that I didn't like about the jewel circulator is that it only works when it is online with their site. If they ever shut the site down, it will no longer work.
That's a pretty big dependency to overlook!
You can use it manually... It's not dependent on their site. Also: Joule.
@@jamesr9919 Thank you for clarifying. I was interested in these years ago when they first released, and this was what was said. I don't own one, for that reason, I have two of the Anova's.
Very informative, and I didn't have to "join" to view the video! Thank you
How can you start cooking remotely, when you would have to leave the food out all day beforehand?
Joule is the best! I love mine!
I own a Joule. It's great. I recommend it.
Amazon hiked the price now to $240.00!!!
Nice goin'!!!