In an interview with Food & Wine Magazine, Modernist Cuisine’s director of applied research Scott Heimendinger, said that humidity is an important element in cooking. “Water molecules conduct heat much faster than air,” he told the outlet. “In the heat of a traditional oven, you dry out the exterior of your food before the interior. ” But in a combi oven, the humid air will transfer heat more efficiently to the food.
It’s actually a combination convection-steam oven, otherwise known as a “combi. ” It’s the kind of equipment that’s been in restaurant kitchens for years and usually costs thousands of dollars — a quick search on Webrestaurant. com shows commercial combi ovens that start at $5,000.
In fact, the Precision Oven even has a “Sous vide mode” that’ll let you cook foods via “sous vide” but without the bags or the water bath.
Five years ago, Anova, a company mostly known for sous vide cookers, announced a new product called the Precision Oven.
It promised to be a countertop steam oven that could cook food with both wet and dry heat, along with precise temperature and humidity controls.