I've only used the Anova but immersion tube looks similar and the description sounds similar. For me it came down to the look and feel and I preferred the Avona. I know that the Avona indicates you need Internet access to operate but I have used it without it or at least I think I was. I've turned it on and set the temperature manually on the device.

What does it imply that it has less power (wattage)?

The lower wattage is directly related to the smaller water bath max capacity. The nano supports a max of 5 gallons vs 8 gallons on the 900w version. This would be a function of both ability to circulate and ability to maintain heat in a larger bath without overusing the heating element. In terms of cook, as long as you are operating the device within its specified range there should be zero impact. The answers about using less heat electricity are also misleading. I see no reason to believe that the nano is more efficient at creating heat per watt of power. Thus, for the same quantity of water both a 750 and a 900 would, for all intents and purposes, use the same power over the cook period.

So do I have to buy a separate vacuum sealing machine to be able to use this?

The vacuum sealer will get 100% of the air out of the bag. The water immersion method of sinking the bag into the water with just 1 inch of the seal open above the water, then snap it closed, will get 99% of the air out. I wouldn't waste money on another appliance just to get the last 1% of air out. What I would do is invest another $20 in the stainless steel rack that keeps the bags separated and under the water. I didn't buy the rack at first, and had generally good results. But after reading a cookbook that warned against just letting the bag sit against the inside wall of the tank, I decided to buy a rack. It was well worth it: putting the bag or bags in the rack allows the water to circulate completely around the bags, and produces a consistently uniform result.

Is this new model water proof? I thought it was a major flaw that the last model's electronic display, etc, wasn't water proof.

No, it is water resistant—which is probably fine. I believe the "Frieing" is the only sous vide sick that is actually waterproof (i.e., submersible) per IPX7 standards.

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🔥 Master the art of perfect meals, anytime, anywhere!

COMPACT POWERHOUSE - Sleek 12.8-inch design fits neatly in any kitchen drawer, keeping counters clutter-free without sacrificing performance.
COOK ANYWHERE ANYTIME - Dual-band WiFi connectivity means your sous vide is always just a tap away, whether at home or on the go.
ELEVATE YOUR CULINARY GAME - Access exclusive recipes and pro tips with the Anova app subscription—join a community of food nerds and never cook alone.
PRECISION AT YOUR FINGERTIPS - Dual-line touchscreen lets you monitor time & temp simultaneously for flawless control.
PRO LEVEL RESULTS MADE SIMPLE - 800 watts and 8L/min flow rate deliver consistent, edge-to-edge perfect meals every time—no overcooking risk.

The AnovaCulinary Sous Vide Precision Cooker Nano 3.0 is a compact yet powerful 800-watt device featuring dual-band WiFi for seamless remote control, an intuitive dual-line touchscreen, and an 8 liters per minute water flow rate. Designed for precision cooking, it ensures consistent, perfectly cooked meals with minimal effort, supported by a robust app ecosystem offering recipes and expert guidance.

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Brand	Anova
Model Number	AN425-US00
Colour	Black
Product Dimensions	10.41 x 7.8 x 32.51 cm; 689.46 g
Capacity	12 litres
Power / Wattage	800 watts
Voltage	120 Volts
Material	Plastic
Special Features	Programmable
Item Weight	689 g

AnovaCulinary Sous Vide Precision Cooker Nano 3.0, 800 watts

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