[thelazydogsback]

So the Anova is a combo dry convection and steam oven, correct? (Not microwave) Looks interesting.

I was wondering also if you know a model that combined variable inverter (not duty-cycle) microwave output, convection, and steam-sensor.

thanks for the info!

[Wistar]

Yes, it is a non-microwave "combi oven" convection/steam with precise temperature and humidity control. The breakthrough here is price as traditional professional combi ovens are incredibly expensive. Electrolux makes a small countertop model for about $2k but it does not review very well. Gaggenau offers a consumer built-in that requires plumbing for water supply at about $8k. The gold standard are the Rational commercial combi-ovens which start at about $10k and go up sharply from there.

In roughly the 140° to 250°F range, the combi ovens are super precise unlike anything else. Nathan Mhyrvold in his tome "Modernist Cuisine" says, (roughly), that the combi oven the single most useful device in a kitchen.

For lower temps, sous vide is more precise but, overall, the combi is more versatile.

Anova, along with Sansaire, was one of the first to introduce affordable sous vide circulators to the market so I have high hopes for their $700 combi.

As for a microwave with a user-visible humidity sensor, I don't know of one but I haven't looked.