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Oliso Smart Hub Induction Cooktop with Precision Top Removable 11 Quart Sous Vide Oven
|Price:||$499.00 & FREE Shipping. Details|
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- THE COOKTOP, REINVENTED: Oliso SmartHub™ is the first cooktop that communicates with its pot. This guarantees high precision cooking and allows you take advantage of a variety of cooking techniques including induction, sous vide, slow cooking and more.
- CONSISTENT AND PERFECT TEMPERATURE CONTROL: The Induction SmartHub™ is an advanced induction cooktop intended for easy yet powerful control over cooking processes. The Precision SmartTop™ is a removable and the large capacity (10.4 Liter) water bath is designed to hold liquid at exact temperatures for long periods of time, making it perfect for Sous Vide and other cooking techniques.
- REPLACE SPACE-CONSUMING KITCHEN APPLIANCES: Next to being the ideal Sous Vide device, the Oliso Smart Hub can be used for a variety of other applications. Try it for culturing yogurt, making infusions, delicate broths, slow-cooking, or even cooking a whole chicken. Enjoy incredible versatility in just one square foot!
- EASY TO SET UP AND CLEAN UP: The Induction SmartHub™ can be plugged into any electric outlet and features 1500 watts of power for extremely fast heating. With this quick setup, you are instantly able to use the capabilities of a kitchen range. The Precision SmartTop™ comes without any attached wires so that you can easily wash it up after use. The lid of the Precision SmartTop™ is made from tempered glass with a silicone edge that keeps water from evaporating when cooking sous vide and flavor volatiles in when cooking directly in the bath.
- WHY OLISO? It is Oliso's mission to design products that simplify everyday life and address users' needs. You can feel confident purchasing Oliso products: Each Oliso Smart Hub comes with a 1 Year Limited Warranty.
- Limited 1 Year Manufacturer Warranty
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The Smart Hub is a powerful induction burner that can plug into any power outlet and instantly give you the capabilities of a kitchen range. What makes it revolutionary is the gold plated contact module that allows various Smart Tops to dock with the Smart Hub so that the two recognize each other and communicate seamlessly all without the need for batteries or recharging. The first Smart Top & trade; is the Precision Smart Top & trade;, designed to heat liquid to a precise temperature and keep it there. This allows you to do sous vide, but the design also allows you to cook in the top without plastic bags. Now you can use precision temperature control for infusions, delicate broths, whole chickens, culturing yogurt or sprouting grains. The induction burner is capable of delivering up to 1500W for extremely fast heating, but can also maintain temperatures with as few as 2W. Induction heats the pot directly, eliminating the inefficiencies associated with transmitting heat from electrical and gas stove tops to the pan. Precisely calibrated to measure the temperature of the water bath to within 0.1 Degree C (0.18 Degree F), giving you greater control over cooking your food. There's no need to babysit those 48-hour ribs, just press the button and go. The spacer plate keeps food off of the bottom of the bath and the adjustable rack holds your food in place, without the need to clip it to the side of the bath, allowing for even cooking on all sides. Ultimate Control over Cooking Temperature - More Efficient than an Immersion Circulator. Oliso Smart Hub Induction Cooktop with Precision Smart Top Removable 11 Qtr. Sous Vide Oven - Ultimate Control over Cooking Temperature - More Efficient than an Immersion Circulator.
Top Customer Reviews
i recieved the replacement part.
now everything is even better that i expected.
this company support is the best i can remember ever dealing with and i am 78 years old.
you can buy this with Confidence it will be the best cooking thing you have ever tried.
This is a completely new style of cooking for me, but, I find it to be an eye opening experience because with this method, you can never over cook your foods (as long as you set the proper cooking temperature). I look forward to trying different types of proteins and vegetables via Sous Vide. I also like the fact that you can remove the container and use that heating induction element to cook in any cookware that is compatible with an induction cooktop (Stainless steel cookware). This versatility makes this product more useful in the kitchen than other strictly Sous Vide Cookers.
This unit allows you to set the exact temperature you need in the range from 86 degrees Fahrenheit to 194 degrees Fahrenheit. At 12 ¼” high x 15 ½ “long and 11 ¼ “high, this easily sets on my counter under my top cabinets and is easy to move for storage in my pantry. This unit is made of quality stainless steel and includes a flat glass cover, plus a rack to hold up to 4 bags vertically.
The bottom unit is an induction burner that can be used alone, just plug it into any socket and you have an instant burner that you can precisely control. Take it to the patio, use it on the serving table, set it off to the side to keep foods warm, magnetic pans must be used, just check your pots and pans with a magnet to see if they will work on this burner.
Add the large 11 quart stainless steel precision top and you have a slow cooker complete with a removable stainless steel spacer with handles to keep the food off the bottom, plus it makes lifting something like a whole chicken easy . Slow cooked boiled dinner, chicken and biscuits, chili, soups, broth, all your favorite slow cooker recipes. The ability to set this cooker to a precise temperature also means this cooker can be used to make homemade cheese, yogurt and similar slow cooked foods.
Fill this 11 quart stainless steel precision top with water and it instantly gives you the ability to cook sous vide. Sous Vide cooking is low temperature precision cooking unlike traditional cooking methods where you cook on high heat and must remove the food when it reaches the perfect temperature, in Sous Vide you cook each item at the optimal temperature. This makes Sous vide cooking the easiest and one of the most foolproof ways to cook. Everyone and anyone can cook the perfect meat, vegetables, fruits, or specialty dishes like eggplant parmesan or homemade pasta sauce, add to that desserts like Lemon or Lime Curd, or specialty uses like coddling eggs for the original Ceaser salad dressing. I chose recipes that were simple and used items commonly found in my pantry for my Sous Vide cooked test foods.
Many different cooking bags are available on Amazon, I used the Oliso vacuum sealer and bags which can be cooked in Sous Vide, frozen, and microwaved, these bags can also be reused for storage in the freezer or Sous Vide cooking. If you decide to get a vacuum sealer then purchase cooking bags that will work for that model. You can also purchase cooking bags that can be hand sealed, with these you do not actually need a vacuum sealer. Just put the food in the cooking bag, seal across the top leaving a small space for air to escape, carefully set the bag down in warm water with just the top sticking out, this will force the extra air out, Once you have the air out of the bag finish sealing the bag and the food is ready to cook Sous Vide. A good choice as you search for the vacuum sealer that is just right for you.
This multi tasking, quality built unit might be just what you are looking for if you want to cook perfect roasts, steaks, ribs, corn beef and other meats for your family or a crowd, if your schedule is busy and you never are quite sure when everyone will be home for supper, you love to cook but do not have time during the week, cook and freeze or refrigerate on the weekend for all your weeknight meals , If you would like to cut costs in your food budget by using the fruits and vegetables in season, make lower cost meats like pot roast taste like prime rib, if you have multiple appliances that this one unit can replace to save room in your kitchen. But the number one reason is that the food tastes better because it is cooked precisely at the optimal temperature. Each food cooked does not have to be removed and served at a precise time, each food has a range of time from hours to a day, to remove the food and it is still perfectly cooked.
The Foods that I tested and some of the recipes I used to test this Sous Vide hub over the last month along with pictures follow for those interested.
Even more exciting for me is the ability to eat when you are ready to eat and not have to eat when the food is ready. Because you are cooking at the optimal temperature for example a medium chuck roast reaches Medium Rare when the internal temperature reaches 140 degrees Fahrenheit. When a chuck roast is cooked in traditional ways due to the fact that roasts vary in size, weight, thickness, bone in, and bone out, the cook must constantly watch and test the roast, then remove it from the heat when it reaches 140 degrees Fahrenheit., at which point the food needs to be served. With Sous Vide cooking, I tested chuck roasts, I cooked one for 48 hours and one for 72 hours at 140 degrees Fahrenheit, each roast was perfectly cooked to medium and fork tender with the texture and consistency of prime rib. To prepare the roast I simply used kosher salt and coarse black pepper to cover the outside of the roast, then vacuum sealed those roasts in bags, placed them in the sous vide cooker that was set to 140 degrees and set the timer to 72 hours. To serve each roast I simply removed the roast from the bag leaving the juice , blotted the roast dry with a paper towel, heated a cast iron fry pan with a bit of vegetable oil in the bottom, when the oil just started to smoke I put the roast in the pan to cook for a minute or two on each side, checking the rich caramelized exterior by lifting the roast with tongs as each side cooked, then removed from the pan, turned the heat down to medium and added the juice from the bag to heat it scraping the fond from the pan. Imagine a roast ready within 5 minutes when you are ready to eat even if it is the next day. I am uploading a picture of the roast cooked 72 hours so you can see the results. Chuck roast also known as pot roast is versatile and can be cooked from 24 hours up to 72 hours. My favorite is around 48 hours, at 72 hours it is delicious, not dry but not as juicy and the fat is practically gone. This Sous Vide cooker is large enough to cook 3 (3 to 5pound) chuck roasts at the same time. I cooked 3 this week, one to eat, one to gift, and one for the freezer for a quick easy future meal. But you do not have to cook three of the same cuts , multiple cuts of meat can be cooked over the weekend at the same time to prepare meals ahead for the week. I stack the meat in the cooker with the item that needs to cook the longest on the bottom so I can easily remove each as they are done. Other meats I tested include pork ribs, pork roast, steaks, stew meat and stir fry meat.
I chose fresh Anjou pears to test for fruit and I was totally amazed with the result. I peeled, cored and halved 2 pears. In a bowl I added ½ teaspoon vanilla, 2 Tablespoons Brown Sugar, ½ Teaspoon salt, and 1 tablespoon butter. I tossed the pears with the mixture and added all to a cooking bag, vacuum sealed it and cooked them for 1 hour at 175 degrees. I served them for dessert along with vanilla ice cream and they were absolutely delicious. Cooking them this way at this temperature, left them with a firm texture, no mush here. The pear flavor was enhanced and the butter and vanilla enhanced and complemented its natural flavor, the sugar added a very slight sweetness making these perfect for dessert. Truly the best pears I have ever eaten and are now served weekly at my house. They are even better the next day.
It is winter here in the North Country as I write this review and the time of the year the grocery store is filled with root vegetables that are easy on the budget. Root vegetables have always been the most difficult for me to cook and the least favorite among my children and grandchildren. I decided to cook multiple bags at the same time to prepare vegetables for the week and I chose Radishes, Beets, Rutabaga, Parsnips, Carrots, and small Gourmet potatoes. I mixed simple ingredients from my pantry in a bowl and tossed the prepared vegetables with the ingredients, then vacuum sealed each in a separate bag. I then cooked all of them at the same time at 185 degrees Fahrenheit for various lengths of time. This sous vide method brings out the natural flavor and subtle notes of these vegetables and are the best vegetables I have ever eaten. My husband could not believe I made them, so simple, natural fresh vegetables with simple ingredients, easy on the budget too..
I added the actual recipes so you can see just how simple it is to cook these root vegetables with the sous vide method.
Radishes 45 minutes: 1lb ends cut off, cut in half, mixed with 3 Tablespoons melted butter, 1 Teaspoon Sea salt, ½ Teaspoon coarse ground black pepper.
Potatoes 1 hour: 1 lb with skins on, 2 tablespoons melted butter, 1 Tablespoon olive oil, 1 Tablespoon Rosemary, 2 Teaspoons Kosher salt, and 1 Teaspoon pepper.
Carrots 1 hour: the inexpensive1 lb of large carrots, peeled and cut to approximately the same size, 2 Tablespoon melted butter, 1 Tablespoon White Sugar, ½ Teaspoon salt and pepper.
Beets 2 hours: 1 1/2lb Beets peeled and quartered, if large then cut quarters in half again. Mix with the juice & zest of one naval orange, 1 ½ Teaspoon sea salt, 2 Tablespoons white sugar, 3 Tablespoons melted butter. Seal in vacuum bag & cook. To serve, drain and add the peeled and cut in half sections of a second naval orange.
Rutabaga 2 hours: peel, slice and dice. 4 Tablespoons of melted butter, 1 Teaspoon kosher salt, ½ Teaspoon black pepper. Other spices like 2 sprigs of thyme to taste,
Pureed parsnips 1 ½ hours: 1lb peeled & sliced, 1 cup heavy cream, 3 Tablespoons melted butter, 2 Teaspoons Kosher salt, and 1 Teaspoon white pepper.
Specialty Items I tested:
I love Ceaser salad and always wanted to prepare my own original Ceaser salad dressing at home but was afraid of using raw eggs. It is no problem with this cooker, add the eggs in their egg shells to the water at 134 degrees for 2 hours for raw eggs that are safe to eat or drink for that Csalad dressing, protein smoothies, eggnog etc. The Ceaser salad was delicious and I purchased a bag of shrimp this week so I can make it again and add shrimp I will also cook in my sous vide cooker to my salad this time.
Lemon curd and Lime curd is simple to make and easy to cook in this cooker and lasts up to 2 weeks in the refrigerator too.
Homemade pasta sauce with canned tomatoes, simple and easy .
The Eggplant Lasagna I made was totally delicious and my Diabetic husband could eat second and third helpings without the carbohydrates found in pasta. The eggplant was cooked to the perfect texture, I put a layer of sliced egg plant in a gallon bag, sauce and cheese on top of this layer, placed a second layer of sliced egg plant on top, added sauce to the top, keeping the bag flat all the time, then vacuum sealed it, when done, I cut down the side of the bag and slid it into a baking dish, added a top layer of cheese, placed it under the broiler just until the cheese melted and started turning brown then removed and served. This is the first eggplant lasagna that I have ever really liked and will definitely be on my menu.
Received a free sample for evaluation and unbiased review.