AnovaSous Vide, why do I need wifi?

MrCookingNurse

Let me hear it??? About to order an Anova with the cyber sale. Any reason why I need the wifi model??? I can't think about controlling it away from home but maybe I'm missing it. 

JohnInCarolina

I don’t view that feature on the Anova as a need by any stretch.  It’s more of a want type deal, and even there, the arguments are pretty weak in my opinion.

tarheelmatt

I'm with John. I don't need it nor Bluetooth.  

CTMike

I didn't buy the WiFi model for the connectivity, I bought it for the increased wattage. 

DoubleEgger

You don’t. 

johnnyp

Definitely not necessary.

that being said, I’m going to be a contrarian. 

There are days that I wish I had WiFi on mine.  I often process food in advance using SV, which means a larger cooking vessel and more water. Some days, it seems to take forEVer for the water to reach its target temp.  

I’d like the flexibility of starting the preheating as soon as I leave work. 

johnnyp

Bluetooth is worthless

DoubleEgger

johnnyp said:

Definitely not necessary.

that being said, I’m going to be a contrarian. 

There are days that I wish I had WiFi on mine.  I often process food in advance using SV, which means a larger cooking vessel and more water. Some days, it seems to take forEVer for the water to reach its target temp.  

I’d like the flexibility of starting the preheating as soon as I leave work. 

I just jumpstart the water on the stove and then put it in my SV container. 

johnnyp

I typically use hot tap water.  That would take it a step further, good idea 

johnnyp

Still, whenever my Anova breaks, I’ll replace it with the WiFi option just for the convenience 

JohnH12

CTMike said:

I didn't buy the WiFi model for the connectivity, I bought it for the increased wattage. 

Is there any significant difference in the time it takes to heat the water or the amount of water it can maintain?
If heating the water is the issue then why not preheat on the range before starting the cook?
Just asking because I haven't made the jump past a plain pot of hot water. Of course I don't ever cook while not at home.

Gym

I bought the wifi. Haven't used it once. 

pgprescott

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

DMW

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Chicken breast. The difference between SV 149* chicken and traditional cooked 165* chicken needs to be one of the first things to try.

Hans61

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

I really like how flank steaks come out. Regular steaks I like reverse sear on egg better.

Doing a 2 day chuck or eye of the round seem to be the reason to have one for me. 

Having the bluetooth connect to the phone phone is more novelty than function. Guessing it’s the same with WiFi 

A_Smalltown_Egg

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

I think that the protein that benefits most from a soul vide bath is port.  A large pork loin cooked sous vide then seared is spectacular.

Hans61

Hands down best way to reheat leftovers too 

blasting

@MrCookingNurse.  I can't understand why bluetooth or wifi would be helpful.  I use mine almost daily, and have not bothered to ever try and set it up.

jeponline

JohnH12 said:

CTMike said:

I didn't buy the WiFi model for the connectivity, I bought it for the increased wattage. 

Is there any significant difference in the time it takes to heat the water or the amount of water it can maintain?
If heating the water is the issue then why not preheat on the range before starting the cook?
Just asking because I haven't made the jump past a plain pot of hot water. Of course I don't ever cook while not at home.

Hoping to loop back to this question. What difference does the 100w make?

johnnyp

jeponline said:

JohnH12 said:

CTMike said:

I didn't buy the WiFi model for the connectivity, I bought it for the increased wattage. 

Is there any significant difference in the time it takes to heat the water or the amount of water it can maintain?
If heating the water is the issue then why not preheat on the range before starting the cook?
Just asking because I haven't made the jump past a plain pot of hot water. Of course I don't ever cook while not at home.

Hoping to loop back to this question. What difference does the 100w make?

Without knowing a definitive answer, I would estimate the water would heat approx 12.5% faster 

Eggty

I have the WiFi . I like it because I can start the water on the way home from and it’s ready to go when I get home. Or I start the water at what ever time I need to and have my wife put the meat in when it’s time. She doesn’t want to do it herself. Definitely not a have to have. 

DoubleEgger

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Chocolate Pots. 

bgebrent

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Poke chops and reverse sear.

pgprescott

DoubleEgger said:

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Chocolate Pots. 

This and several other sweets are on the list for sure. Gonna do some proteins first I think. Chicken or pork will likely get the nod. 

cookingdude555

I have both, they cook exactly the same. I have used remote connectivity once with the wifi version.  I asked my wife to put a protein from the freezer into the sous vide cooler and turn it on.  I did the rest remotely.  She’s smart tho, she could have turned the dial herself since she was there.  But I would say that if I was to buy one, it would be the wifi one.  Because of that one time.  

Aviator

I have the original BT one and have never bothered to connect it. Yo set the stuff up, turn on adjust and set timer. Thats it. Dont know why I need it on wifi. Anova constanly sends me deals (like now) to upgrade, I just delete. 

Photo Egg

Really impresses your friends at the bar.lol

Carolina Q

I see no need for wifi for any cooking device, temp controllers or sous vide. I never leave home while cooking anyway and I'm not too lazy to walk outside to check on my DigiQ (on the rare occasion when I actually USE my DigiQ). SV is set and forget. Wifi cooking is pointless to me. 

blasting

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

@pgprescott

I bought a SV about a year ago.  Used it with good results on chicken, chops etc.  Recently I've been trying to expand it's usage, and it has been an eye opener.

My fav is a chuckie.  Pre-smoke to mid 120's.  Then into the bucket for about 45 hours at 131.  Seer off when done (save the juice in the bag of course).  This meal is a game changer.  

RRP

pgprescott said:

DoubleEgger said:

pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Chocolate Pots. 

This and several other sweets are on the list for sure. Gonna do some proteins first I think. Chicken or pork will likely get the nod. 

Pete,
Thick steaks are a perfect use in my book! I have tried spares with mixed results and probably will never try again. Yes for chicken, other pork and leftovers - especially beef dishes as I personally can't stand the taste of reheated beef - but sous vide reheat rocks! BTW I use a lot of inexpensive food storage bags aka bread bags by some mfg rather that FS bags.

td66snrf

@pgprescott pgprescott said:

Hijack alert! What is the best item to sous vide initially? Picked one up this week. Steaks? Chicken? 

I just bought the WiFi because the cost was negligible and was higher wattage as mentioned earlier. TIA

Short ribs