how do you find working with the ANOVA .
i want start doing sous vide .
I'm a rookie at SV, just got my Anova on Wednesday and have done chicken breasts, sirloin steak, and sausages so far. You definetly want to have good vacuum seal system, I use a Food Saver. The alternative method of using ZipLock bags and squeezing the air out of them does not work very well, invest in a good vacuum seal system if you haven't already, you'll be glad you did.
Using the Anova is very simple, the touch screen display is so easy to use, set it and forget it. I have used my Thermapen to check water temps while cooking and the temps are even throughout the entire water bath and the readings I get on the Thermapen are within 0.5F of what I set the Anova at.
As I use it more and learn more I'lll post my progress.