Anova oven owners - some questions

[JWK1]

I'm really thinking about getting on of these. Major concerns and advantages abound for me, personally. I'll try to list the major questions I have. I'll probably think of one or two more. I have done the best search on the net I could, and these questions are just not answered.
1. Is this the original version? Anova has a price right now for $529+, and the bezos outfit has them for $1000??! The msrp seems to be $700 right now, as far as I can tell.
2. Anyone have any perception of durability or reliability?
3. What is the biggest bird you can practically fit in this thing? This is huge for me. We get whole chickens that go from 6 to 8 lbs. What about a 10 lb. pork shoulder roast (pork butt, bone in)?
4. I do a lot of bread that need steam. Right now I use a pizza stone with a SS mixing bowl over the top for the first 20 minutes. It works pretty good. For you bread bakers, how does it do? I do typical french loaves, italian, and rye bread. Do you use a heavy thermal mass base of some sort? Which brings me to...
5. What is the largest pan you can fit? What would be the largest paella pan you could get in there?
6. If this is the original version, does anyone know if there is a v2 in the works? One of my biggest fears is that I get one of these, and then they come out with one that fit a standard half sheet. Ahhhhh!!!!! Things that make you scream. If you're alone.

That's all I can really think of right now. Thanks for any info.

 

[dmonterisi]

So, I've only had my oven for a week. I'm not going to be able to answer your questions entirely but i'll go down the list.

1. Not sure. i do now msrp is around 700 and they have a 25% off sale going right now to $520. thats the price i got.
2. Can't answer yet
3. Haven't really tried pushing it, but i think you can get something pretty sizable in there. I don't think an 8 pound chicken will be a problem. May not be able to spatchcok at that size but it will be close. I also think a 10# bone-in pork shoulder roast should be okay (especially if you get a roasting pan with handles that does not expand the width of the roasting pan and cut down on your pan area.
4. Can't speak to this, haven't baked yet, but as far as heavy thermal mass for baking, they sell a baking steel for that purpose.
5. 16x12 is the largest. i think the official inside dimensions are 16.5 x 12.5. a 16 x 12 pan fits perfect. from the bottom rack position to the top element is 8 inches so pretty good clearance. these are great https://www.amazon.com/dp/B083FF8SCQ?ref=ppx_yo2ov_dt_b_product_details&th=1
6. not sure

sorry i couldn't answer most of your questions, but i will just say i think this thing is fantastic. I certainly need to work with it more, but the app and the base of recipes is pretty strong. It's great to be able to just set your cook based on the parameters set in the recipe. also, maybe this is not the main use for buying this, but i tested reheating takeout fried calamari and then reheating pizza and they came out fantastic using a partial steam method. i was shocked at how crispy the calamari got. game changer for food deliveries that could use some refreshing.

 

[JWK1]

Very helpful. Thank you so much.

 

[user 16756]

I dont think it's an amazing oven for bread tbh.

It's good, and the steam is nice, but to get higher temps the fan HAS to be on and I have found that I have to be really careful with temps or even with steam crusts set up too fast. It's definitely better with smaller loaves too IMO.

That said, I like it a LOT for baking other stuff. Biscuits, cookies, anything in a tray really, etc. I love it for.

If you want to blow a few hundred to make bread I like the challenger bread pan a lot.

 

[esoo]

You may want to read through this thread
https://www.kitchenknifeforums.com/threads/new-anova-combi-oven.48910/
The only thing I've heard about them is that they were cracking the water containers at one point.

There is a pizza steel from Baking steel specifically designed for the oven.

 

[JWK1]

I dont think it's an amazing oven for bread tbh.

It's good, and the steam is nice, but to get higher temps the fan HAS to be on and I have found that I have to be really careful with temps or even with steam crusts set up too fast. It's definitely better with smaller loaves too IMO.

That said, I like it a LOT for baking other stuff. Biscuits, cookies, anything in a tray really, etc. I love it for.

If you want to blow a few hundred to make bread I like the challenger bread pan a lot.

The two main reasons I would want the anova are roasting meats and making my breads. The last thing I would want is an oven that limits the size of the loaf and crust development. That could be the deal breaker.

Thanks for the feedback.