Anova Culinary Sous Vide Precision Cooker Nano 3.0

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Anova Culinary Sous Vide Precision Cooker Nano 3.0
Anova Culinary Sous Vide Precision Cooker Nano 3.0



  • Pros have been doing it for years, and now you can too. Sous vide (pronounced sue-veed) is a cooking technique that utilizes highly precise temperature control in a circulating bath of water to deliver consistent, edge-to-edge perfect results, with virtually no risk of overcooking your food.
  • For food nerds, by food nerds. Our most compact cooker is still huge on results. This latest iteration of our entry-level sous vide circulator adds key improvements as requested by food nerds, for an even sweeter deal on perfect meals. What’s different: 1) We upgraded Nano from bluetooth to dual band WiFi, so you can browse, cook, and monitor meals whether you’re at home or on the move. 2) A two-line touch screen display allows you to quickly view time and temperature on the same screen and manually control your cook straight from the device.
  • Big on technology, small on size. The 12.8-inch (32.5cm) Anova Precision Cooker Nano 3.0 stows away in a kitchen drawer, so your counters stay uncluttered and your new favorite cooking tool stays within reach.
  • Cook, browse recipes, and monitor your meals remotely via your mobile device. Whether you’re seeking inspiration for your next ambitious weekend meal, or just want to make an easy weeknight dinner — do it from anywhere via the connected Anova App.
  • With 850 Watts of power and a flow rate of 8 Liters/min, the Anova Precision Cooker Nano 3.0 has plenty of power to get you cooking perfect sous vide meals — big or small.

Additional information

Specification: Anova Culinary Sous Vide Precision Cooker Nano 3.0

Product Dimensions

4.1"D x 3.07"W x 12.8"H


12 Liters


800 watts

Item Weight

1.52 pounds


Anova Culinary





Control Method



Anova Culinary

Country of Origin


Item model number


Date First Available

March 11, 2023

Reviews (10)

10 reviews for Anova Culinary Sous Vide Precision Cooker Nano 3.0

4.8 out of 5
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  1. Readaholic

    I finally broke down and ordered this sous vide cooker about a month ago. I’m glad I finally took the plunge. I have already cooked 4 beef roasts (tritip and chuck, 137.5 degrees for 30 hours) and chicken thighs twice (145 degrees for 3 hours). Everything turned out great. I ordered the reusable silicon sous vide bags off Amazon, because one of the things that had kept me away from sous vide was the whole cooking in plastic thing (health concerns).

    Temperature control is excellent, generally within 1 degree of target. The Anova is not noisy but makes a bit of a whiny sound. Bluetooth is so-so, because range is very limited, but it’s not really needed at all. The app is a great source of recipes and cooking time suggestions, however, so do load it on your phone.

    The immersion cooker is very straightforward and easy to use. I didn’t even the read the instructions. I use a large Calphalon stock pot as the container for water.

    If you buy one, I recommend ordering the silicon bags, magnets for holding bags in place, and a silicon cover if you are using a deep stock pot to hold the water (see pic).

    Recommended without reservation. If it ever dies, I will order another.

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  2. Sandra Dyl

    This is the third one I’ve received from Anova – the first one wouldn’t update the temperature at all; it’d just display 32.7F even if the water was boiling. The second one didn’t power on at all. This third one works as a standalone unit; however, it will not connect at all with the app. It’ll complete the pairing process, and then just not show up, and the app will make it reconnect, endlessly. The first one did, strangely. Still, the app isn’t really needed, but it’s annoying that the feature is touted and doesn’t work.

    The cooker by itself seems quite nice; the buttons are responsive, and the controls are easy to use. It heats pretty nicely, and if ignore two bad units and the connectivity problems, it seems like a high-quality piece of equipment. However, having had essentially 3/3 of the cookers having problems, I wonder about the reliability of this one, and if I want to keep going through the exchange process.

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  3. Linda J.

    Works great. Easy digital controls. It has a timer, but it doesn’t actually turn off at the end of the time, so I’m not sure what the timer is for. Power cord is a little bit short, so you have to be close to an outlet to use it.

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  4. Daniel Heo

    Bought this one as a gift after receiving one as a gift. Well worth it! High end restaurants use these to partially cook various cuts of meat. Tougher cuts of meat become amazingly tender with only having to sear for presentation. Beef and pork are fork tender and retain all their natural juices. Only other requirements to utilize the sous vide are a regular stock pot, resealable plastic bag, water and herbs/spices (if desired). Impossible to overcook as temp and timer are controlled.
    Fabulous kitchen tool! Easy to use. Love it and my guests do too!

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  5. Annalea Avery

    My husband has trouble swallowing, so meat has to be very tender and not dry. He hasn’t been able to eat steak or similar cuts of meat for years. Our neighbor suggested cooking with a sous vide, and I wanted something that was basic and easy to use. We were sold on this simple model with the very first use! The 1 1/2 inch thick sirloins had virtually no fat and no marbling, so they looked like they would be chewy. After seasoning the steaks, I packed them individually in quart-size Ziploc freezer bags, and removed most of the air by squeezing, immersing them most of the way into water to push out more air, then sealing the bags before immersing them completely. After 1 1/2 hours at 130 degrees followed by a quick sear of 3 minutes on each side on the grill of my air fryer set at 400 (topped with a bit of margarine while searing the 2nd side), those steaks were perfectly medium rare throughout and as tender and juicy as a NY Strip or Porterhouse at a decent restaurant. I can’t wait to try other, cheaper and tougher cuts. My husband loves steak, and he is really happy that sous vide cooking will let him eat it again.

    Note: This particular model does not come with an adjustable clamp. It can be used with any container as long as the water reaches the minimum level and does not exceed the maximum level. I still chose to purchase a sous vide container with a flip-top lid and rack to hold the bags upright and separate so the water can circulate evenly around the bags. I am glad I did, and I would recommend doing it. The container also stores the rack and insulating sleeve as well as the sous vide machine.

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  6. RA

    Really appreciate from my friends. Perfect for sous-vide Chef

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  7. Sue Q

    I initially got this little culinary wizard as a gift for my husband, but I must confess, it’s become my secret kitchen accomplice! The accompanying app is as user-friendly as a fork, and this nifty gadget? It’s a bonafide game-changer. Sorry, hubby, your gift has officially joined my cooking hall of fame!

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  8. CANreview

    This was my first immersion circulator, and it is a great tool. The controls are straightforward, and its app works very well. The app does contain recipes, which I’ve used to a varying degree of success. The signal did drop every now and then, but it doesn’t stop the circulator from doing its job. The holding mechanism is a screw, rather than a clip, which made is easier to hook on different containers to cook food.

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  9. Christian Poulin

    Easy to use and works amazingly

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  10. Readaholic

    I’ve been using my Nano for almost two months and love it. The app can be a bit buggy and I wish the alarm was louder and alerted on the app rather than just the stick. I’ve done several 36+ hour cooks in a 12-qt container with no problem. A cover/lid is more important than I initially realized to keep the water from evaporating (also helps keep heat in). Doesn’t have to be fancy or custom; I’m just using a silicone pot lid. It can take awhile to heat up so I usually start with hot water. It’s super quiet.

    I never used to cook steak, I was always afraid of ruining it. Now, I do it a bunch, super easy. I love shopping the discounted meat, stuff near its sell by date. A cheap cut of meat like pot roast gets super tender and tasty. Made the best eye of round roast I’ve ever eaten. Tough cuts require a long cooking time to tenderize; but, it’s so worth it and doesn’t require tending. Chicken is great and doesn’t dry out or get tough. Excellent pork chops. Pinto beans with just simple salt, pepper & garlic salt came out amazing, firm; but, tender and creamy. Sweet potatoes, mashed potatoes, asparagus were all great. The biggest surprise was polenta, amazing, chucked polenta, chicken stock, butter, Parm. & seasonings in a silicone bag and let it do it’s thing. I squished the bag a couple of times and that was it, super yum!

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