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Anova Culinary

Anova Culinary Sous Vide Precision Cooker Nano 2.0

  • Based on 14,883 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Wednesday, Jul 16
Order within 4 hours and 26 minutes
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Style: Nano


Features

  • Perfect results every time: Never over or under cook your food again. The Anova Precision Cooker Nano circulates water at the exact temperature required for perfectly cooked meals, no matter what's on your menu..Temperature : 0 -92 C (32 -197 F) | +/- 0.1 C (0.2 F) accuracy.
  • What to cook: Sous vide (pronounced sue-veed) cooking offers the perfect level of doneness for chicken, fish, vegetables, eggs, beef, lamb, pork, and more. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
  • Small but mighty: The 12.8 Anova Precision Cooker Nano stows away in any kitchen drawer next to the whisk and ladle, so your counters stay uncluttered and your favorite new cooking tool stays within reach. Nano easily attaches to any stock pot or container with a fixed clamp, and is constructed of super durable plastic that's easy to clean.
  • Anova App (free): Precision Cooker - Control your cook directly on the app or on the cooker itself
  • Anova App (subscription): For $1.99 a month or $9.99 a year (cancel subscription at anytime), get access to the ultimate sous vide educational content and cooking guides. Recipes from professional chefs and the food nerd community feed directly to your Precision Cooker at the touch of a button. Continuous access to your personal recipes and cook history, ready to revisit or share with your friends and family. Two week free trail included.

Description

The ANOVA Precision Cooker Nano makes it easy to achieve professional-level cooking results at home. To use, simply attach the cooker to any water-filled pot, put your food in a sealable bag, and set the time and temperature. The ANOVA Precision Cooker Nano heats and circulates the water to a precise temperature, cooking food to an exact temperature which creates maximum tenderness and moisture retention (without worry of overcooking). The Anova Precision Cooker Nano connects to your phone, so you can cook amazing meals by the touch of a button - spend less time tied to the kitchen by relying on the app to notify you when your food is ready to eat. Cook Time: up to 99 hours

Product Dimensions: 4.1"D x 2.2"W x 12.8"H


Wattage: 8E+2


Voltage: 1.2E+2 Volts


Item Weight: 1.7 Pounds


Brand: Anova Culinary


Product Dimensions: 4.1"D x 2.2"W x 12.8"H


Wattage: 8E+2


Voltage: 1.2E+2 Volts


Item Weight: 1.7 Pounds


Brand: Anova Culinary


Material: Food Safe Plastic


Color: Black


Control Method: App


Lower Temperature Rating: 32 Degrees Fahrenheit


Upper Temperature Rating: 197 Degrees Fahrenheit


UPC: 851607006427 702872656650 600186763036


Global Trade Identification Number: 27


Item Weight: 1.7 pounds


Manufacturer: Anova Culinary


Item model number: AN400-US00


Is Discontinued By Manufacturer: No


Date First Available: April 17, 2018


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Jul 16

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • A better smoked chicken
I thought I had the perfect smoked chicken in my charcoal smoker. When done to the proper temperature, the breast would be moist and a dark smoky bark would form. But I experimented with the Anova cooker. All of the whole chicken sous vide recipes called for spatchcock, but I kept my chicken whole in the zip lock bag for 3 hours at 150 F. Then into the charcoal smoker for about 1 1/2 hours until a nice dark brown formed. The big difference is that the moisture does lock into the bird. Even the wings were still moist, and the breast was moist and fork tender. Also, the seasoning was more even throughout the meat. It's different from 4 hours in the smoker without sous vide. Is sous vide smoked chicken better? I would say yes for most people. If you like a strong smoky bark, then straight smoker is probably better for you. But if you want a mild smoke flavor, tender, moist and evenly seasoned, then sous vide is better. And the Anova is super easy to use and does the job well. ... show more
Reviewed in the United States on March 27, 2024 by huntinghawk
    • Convenient, quality, flavorful meals cooked perfect every time!!
I was skeptical at first but wanted to try this out after seeing all the perfect medium rare stick pictures from Sous vide. I am very, very impressed. So far I have made filet mignon, salmon, and asparagus and it has been perfect every time and far more accurate than I could ever do on the grill or oven. The salmon was incredibly soft and flaky, basically melted in your mouth. The thing to keep in mind is that it does take longer, but it’s so worth it! If you’re busy like I am, it’s very convenient to just walk in the door from work, throw in an already vacuum sealed and seasoned pack, and just walk away. It actually saves me time because I can get it started before even taking my shoes off and get other stuff done while it’s cooking because I don’t have to constantly watch it. It just requires a little planning ahead in the sense of knowing what you’re making so you can have it prepped and plan your time accordingly. The Bluetooth is cool, but honestly I haven’t used it yet. It would be convenient to set your bath up ahead of time ready to go and when leaving work could start it up from your phone to save even more time. I really am impressed with this device and have already recommended to others. Definitely worth the cost! ... show more
Reviewed in the United States on January 11, 2020 by Amazon Customer
    • Durable
Bought mine 5 years ago and it still works well. I did have to remove the bottom part to descale it and clean it beacause of my hard water. It was making an unusual noise.
Reviewed in the United States on June 23, 2025 by Michael
    • Good overall, but it locked up first time using it and temp got too high
(Edit: The complaint I had about the micro controller locking up (and locking to the last heater coil setting), hasn't happened again, and I've used it probably a couple dozen times since. So I've added back in more stars the rating.) Got this yesterday, and last night I picked up a tri point roast. Figured this would be a good cut of meat as a first test of this cooking method. The temp and time was easy enough to set, very intuitive touch interface. Put the roast in a bag with seasoning, and set time time for 5 hours, at 130 F. Checked on it periodically, and observed that it displayed the current temp, which floated between 129.9 and 131.1 (this is normal, the processor is constantly adjusting the heating coil power based on input temp). Well, later on I noticed the temp was right at 129.9 and never moved anymore. Went to check the timer on the unit, and the display didn't respond. The water was still circulating, however when I checked the water temp with a meat thermometer, it read just above 134 F. Unplugged and plugged back in the unit, and it confirmed water was now at 134. This was around the 5 hour mark, so I took it out, and sure enough the center of the meat was at 134, a bit higher than I wanted (was wanting to keep it at 130, slightly rarer, as the temp would come up a bit when flaming it on the grill to finish it off). So this loses points for the lockup and overheating issue. I'm assuming that the coil was last set to a temp a bit warmer than the desired water temp, because the uncooked meat is constantly absorbing heat from the water -- so to keep it at 130, i needs to initially have the coil set to something like 135 or 140. So it was probably about midway through the cooking cycle that the lockup happened, and when the meat temp finally equalized, the water came up to 134 and over-cooked the meat. The roast still came out OK, I just had to be a bit more careful when finishing it off on the grill. Still mostly pink in the middle, even cook, and really tender. I highly recommend this cooking method if you like your steaks to be close to restaurant quality. But I'm going to make sure I double-check the temp every half hour next time I use it. ... show more
Reviewed in the United States on July 7, 2020 by Derek

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