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Inside the Anova Precision Cooker Nano with CT scans

Edited by
December 15, 2022

A cooking technique once found only in high-end restaurants has been making its way into the kitchens of more and more home chefs. The Anova Precision Cooker is synonymous with sous vide (pronounced sue-veed and meaning “under vacuum” in French), a process in which food is vacuum sealed in a bag and then cooked at a low temperature for a long time in a circulating water bath. Anova’s temperature controls allow you to consistently cook food to the exact right level of doneness while retaining maximum flavor. CT scans offer insight into how this fine-tuned culinary technology delivers such delicious meals.

The primary internal element is the heating tube, filled with a coiled resistive wire just like you’d find in a hairdryer. Unlike in a hairdryer, this one does not reach extremely high temperatures and is carefully modulated by a feedback system.

The Precision Cooker earns its name from the abundance of sensors packed inside it. Three different tubes contain sensors that ensure the programmed temperature is correctly maintained and does not deviate even slightly from the target.

A slice view of the motor shows the electromagnet windings inside the immersion circulator that moves the water around the vacuum-sealed food. A skillet or grill cannot compare to this level of control, though many chefs still finish off their steaks with these tried and true methods for the sake of texture and added flavor.

2022 Holiday Gift Guide

We featured the Anova Precision Cooker Nano in our 2022 Holiday Gift Guide. Check out CT scans of the other gifts here!

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