Why would I choose this over a $180 Anova Precision cooker, or any other sous vide cooker?
With sous vide methods, you don't need to worry so much about the internal temperature of the meat when starting, because you can guarantee a homogenous temperature with enough time. With this, you will need to worry and check - just as you do now. Heterogeneously defrosted chicken, like the kind that happens when you try to defrost in a microwave, may be undercooked in some areas, overcooked in other areas. So there's no such thing as "set it and forget it" for the average consumer without fresh, because, let's face it, the average consumer doesn't always use fresh chicken.
There's no mention of support of induction burners.
Meat (aka pork and beef) will suck, plain and simple. It's going to be too hot to cook meat to a perfect doneness (maybe not with an electric burner)... but definitely not hot enough (nor with enough thermal mass) to generate a nice crust or a steak or a chop without (what I would consider) overcooking the inside.
For fresh fish, risotto, curries, etc- sure, I know it can excel there- but I don't want a $200 "set it and forget it" fish cooker, especially when there are guaranteed sous vide methods which can produce high quality food, and the saucy stuff is pretty easy anyway.
If you would want to try to change my mind, you could send one to Dave Arnold to evaluate.
* cooks a steak in 20 minutes, not 2 hours
* don't cook all your food in plastic bags
* not limited to foods you can stick in a waterbath (omelettes? pancakes? etc)
* most sous vide recipes have you finish with a pan sear anyway!
"Meat (aka pork and beef) will suck, plain and simple." -- This is false. Pantelligent steak is absolutely one of my favorite recipes! Check out some photos http://facebook.com/Pantelligent
Beta tester here. I have both and use them for different things. Yes, 50 minutes in an Anova and finishing/searing for 5 minutes on a pan will get you a great medium rare steak. If I'm in a rush, I will use the pan and make a 90% as a good (okay, hand waving here) medium rare steak on the pan in about 15 minutes.
Don't get me wrong, I think there are people who will love this- especially people who frequently cook fish and those who make risottos.
I'm far from a great cook, but I've been cooking 4-5 times a week the last 5 years, and what I do know is this won't do fast and furious nor low and slow well.
Furthermore, induction burners with temperature control (and even temperature probes!) are widely available, cheap, and relatively precise as well, and you can (mostly) use any pan, so long as you learn the quirks of whatever pan you are using.
As a home cooking enthusiast, this feels a lot like "not invented here" to me.
IMO, a better solution would be to pair an induction burner and temperature probes with bluetooth.
Why would I choose this over a $180 Anova Precision cooker, or any other sous vide cooker?
With sous vide methods, you don't need to worry so much about the internal temperature of the meat when starting, because you can guarantee a homogenous temperature with enough time. With this, you will need to worry and check - just as you do now. Heterogeneously defrosted chicken, like the kind that happens when you try to defrost in a microwave, may be undercooked in some areas, overcooked in other areas. So there's no such thing as "set it and forget it" for the average consumer without fresh, because, let's face it, the average consumer doesn't always use fresh chicken.
There's no mention of support of induction burners.
Meat (aka pork and beef) will suck, plain and simple. It's going to be too hot to cook meat to a perfect doneness (maybe not with an electric burner)... but definitely not hot enough (nor with enough thermal mass) to generate a nice crust or a steak or a chop without (what I would consider) overcooking the inside.
For fresh fish, risotto, curries, etc- sure, I know it can excel there- but I don't want a $200 "set it and forget it" fish cooker, especially when there are guaranteed sous vide methods which can produce high quality food, and the saucy stuff is pretty easy anyway.
If you would want to try to change my mind, you could send one to Dave Arnold to evaluate.