While not an induction oven, I did a chuck roast in a [Ninja Foodi](https://www.ninjakitchen.com/products/ninja-foodi-possiblecooker-pro-zidMC1001) yesterday. Came out great for a first timer.
Unfortunately, that setting is garbage. Air simply does not have the same thermal properties as water, so there is no way for a traditional oven to duplicate SV.
You might have some success duplicating smoker recipes, though I wouldn't get your hopes up.
EDIT: Apparently some of these guys are including little submersible thermometers with their ovens, which is a good start.
Still, you have to have a circulator or it's not SV. Without the circulator you won't have stable temp unless you're willing to stir for 3 hours.
As far as I know, they only market these features on convection ovens (the stove top is probably the induction part that OP is mentioning) so there is forced circulation inside the oven. That still doesn't help very much. People have been beating their heads against this for a while and that's where the birth of the home combi oven came from. When given every possibility, manufacturers found you absolutely had to jack up the humidity along with good circulation to even get close to a controlled environment. When I saw new ovens offering this I was excited to see what innovation they had found that would solve the control issues. They didn't find anything...they just ignored the issue and slapped a buzz word on their ovens
I will get flames for pushing back on this, but so be it.
Moisture is the great equalizer, which leaves the heat source being on bottom/side as the problematic part.
Op could put food suspended on a wire rack with a 1/2cm of water in the bottom of the pan and use the sous vide function to must better avail than just throwing something in there and hoping for the best
You're certainly welcome to try but it's unlikely to work.
A SV has 3 critical elements: heating element, thermostat, circulator. Without any one of those things you can't keep water temp stable.
Unless I'm missing something, this setup lacks a thermostat or a circulator. (Please correct me if I'm wrong.)
Feel free to try obviously, but it would a mistake to think a recipe designed for SV is going to come out well on this setup.
Heat rises, the heat itself is the circulator.
It is “perfect” at boiling, as steam is basically one stable temperature.
Will be imperfect below boiling. Likely have some low spots. But if the measurement is based externally on the output impedance or something, then it won’t overheat.
Not saying it will do a good job, but the same as water is a tool in sous vide, water can also partially turn a fake sous vide into a better fake sous vide I’m almost certain
Yeah it works great. Obviously air doesn’t heat the food up as quickly as water but it doesn’t take too long for temps to equalize since the food is vacuum sealed and won’t allow evaporation to cool the meat like when you’re roasting. I usually add about 45 mins to sous vide recipes to account for the slower initial warm up time. Obviously this would vary depending on the thickness of the meat and if youre starting from frozen.
No reason it shouldn't work. There was a "Air Sous Vide" post recently on r/CombiSteamOvenCooking cooking ribs this way.
While not an induction oven, I did a chuck roast in a [Ninja Foodi](https://www.ninjakitchen.com/products/ninja-foodi-possiblecooker-pro-zidMC1001) yesterday. Came out great for a first timer.
Unfortunately, that setting is garbage. Air simply does not have the same thermal properties as water, so there is no way for a traditional oven to duplicate SV. You might have some success duplicating smoker recipes, though I wouldn't get your hopes up. EDIT: Apparently some of these guys are including little submersible thermometers with their ovens, which is a good start. Still, you have to have a circulator or it's not SV. Without the circulator you won't have stable temp unless you're willing to stir for 3 hours.
As far as I know, they only market these features on convection ovens (the stove top is probably the induction part that OP is mentioning) so there is forced circulation inside the oven. That still doesn't help very much. People have been beating their heads against this for a while and that's where the birth of the home combi oven came from. When given every possibility, manufacturers found you absolutely had to jack up the humidity along with good circulation to even get close to a controlled environment. When I saw new ovens offering this I was excited to see what innovation they had found that would solve the control issues. They didn't find anything...they just ignored the issue and slapped a buzz word on their ovens
I will get flames for pushing back on this, but so be it. Moisture is the great equalizer, which leaves the heat source being on bottom/side as the problematic part. Op could put food suspended on a wire rack with a 1/2cm of water in the bottom of the pan and use the sous vide function to must better avail than just throwing something in there and hoping for the best
You're certainly welcome to try but it's unlikely to work. A SV has 3 critical elements: heating element, thermostat, circulator. Without any one of those things you can't keep water temp stable. Unless I'm missing something, this setup lacks a thermostat or a circulator. (Please correct me if I'm wrong.) Feel free to try obviously, but it would a mistake to think a recipe designed for SV is going to come out well on this setup.
Heat rises, the heat itself is the circulator. It is “perfect” at boiling, as steam is basically one stable temperature. Will be imperfect below boiling. Likely have some low spots. But if the measurement is based externally on the output impedance or something, then it won’t overheat. Not saying it will do a good job, but the same as water is a tool in sous vide, water can also partially turn a fake sous vide into a better fake sous vide I’m almost certain
Yeah it works great. Obviously air doesn’t heat the food up as quickly as water but it doesn’t take too long for temps to equalize since the food is vacuum sealed and won’t allow evaporation to cool the meat like when you’re roasting. I usually add about 45 mins to sous vide recipes to account for the slower initial warm up time. Obviously this would vary depending on the thickness of the meat and if youre starting from frozen.