I have the WiFi, and have not had issues. Then again, I don't think there is a real need to control the unit remotely through WiFi. I just use the WiFi connection for setting the temperature to tenths of a degree (my dial on the unit only goes in increments half degrees). And maybe use the WiFi features just for the fun of it. I would think the bluetooth might be the one that has issues, since bluetooth is notorious for having trouble with walls, and range beyond 10-30 feet. With the Anova, you really don't need any sort of remote connection to tell you the truth. It's a set the temp, toss the food in, and forget it. Since timing is not critical for most cooks, there's no real need to monitor anything. Timing is only critical for things like fish and eggs, so for short cooks, you can just use any timer once you've set the temp, preheated and dropped the food in.
I use mine pretty regularly. Like Walt said... my favorite uses are for perfectly cooked moist fish, perfect medium rare steaks without the gray overcooked outer ring, 4-day chuck roast for poor man's prime rib, juicy low and slow tenderizing of cheap tough cuts of meat like pork belly, pork shoulder, various cuts of beef like cheeks, tongue, tri-tip, steaks and roasts, juicy lamb roasts. Although I am not a hunter and don't have regular access to wild game, I would think this would be a great way to cook those lean meats without drying out or overcooking. Then of course there's the reheating of vac sealed foods that you've made on your SI. You can reheat without drying or overheating. Just toss the bags in the bath set for the desired reheat temp, and eat an hour later... 4 hours later, whenever you are ready. Doesn't matter, it will be just as good. No pots or oven to watch, no worries about drying out. So much better than microwaving. Like the day you vac sealed it.
