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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Cook Like a Pro, Anywhere! 🍽️

COMPACT DESIGN - Easily stows away to keep your kitchen clutter-free.
HIGH FLOW RATE - 8 Liters/min for efficient cooking, big or small.
PRECISION COOKING - Achieve edge-to-edge perfection with sous vide technology.
REMOTE MONITORING - Control your meals from anywhere with the Anova App.
USER FRIENDLY DISPLAY - Two-line touch screen for easy time and temperature adjustments.

The Anova Culinary Sous Vide Precision Cooker Nano 3.0 is an 800-watt powerhouse designed for precision cooking. With dual band WiFi connectivity, a user-friendly touch screen, and a compact design, it allows you to create perfect meals effortlessly, whether you're at home or on the go.

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

Anova Culinary Sous Vide Precision Cooker Nano 3.0, 800 watts

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