# Internal thermometer on the oven - sous vide vs regular mode **URL:** \ **Category:** General\ **Created:** [December 22, 2020, 3:04am UTC](https://community.anovaculinary.com/t/internal-thermometer-on-the-oven-sous-vide-vs-regular-mode/27686 "2020-12-22T03:04:04Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![hairgeek](https://avatars.discourse-cdn.com/v4/letter/h/5daacb/32.png) [@hairgeek](https://community.anovaculinary.com/u/hairgeek)\ **Post date:** [December 22, 2020, 3:04am UTC](https://community.anovaculinary.com/t/internal-thermometer-on-the-oven-sous-vide-vs-regular-mode/27686/1 "2020-12-22T03:04:04Z")
I cooked a pork tenderloin and then tried to cook asparagus right after. I needed to raise the temperature from 147 to 185. In sous vide mode, this was excruciatingly slow. After 30 min, I changed the oven to regular mode, to see if it would heat faster. In sous vide the internal temperature was about 175, once I changed to regular mode it was reading around 205. The temerature started dropping towards 185. I swapped back to sous vide, and the temperature was lower, say 172. It started heating again. I repeated this several times. Each time the regular mode oven showed a higher temperature and started to lower the temperature, and sous vide mode showed a lower temperature and started heating again. Why is that? ---
**Author:** ![jumpjump](https://avatars.discourse-cdn.com/v4/letter/j/54ee81/32.png) [@jumpjump](https://community.anovaculinary.com/u/jumpjump)\ **Post date:** [December 22, 2020, 6:39am UTC](https://community.anovaculinary.com/t/internal-thermometer-on-the-oven-sous-vide-vs-regular-mode/27686/2 "2020-12-22T06:39:23Z")
Sous vide mode compensates for evaporative cooling as measured by the wet bulb sensor. edit: add video Check this good video out with Scott from Anova [![](https://img.youtube.com/vi/5lmc8jFkt9A/maxresdefault.jpg "Anova Precision Oven - Fire & Water Cooking Podcast Talks w/ Scott Heimendinger CMO of Anova") ](https://www.youtube.com/watch?v=5lmc8jFkt9A) ---
**Author:** ![hairgeek](https://avatars.discourse-cdn.com/v4/letter/h/5daacb/32.png) [@hairgeek](https://community.anovaculinary.com/u/hairgeek)\ **Post date:** [December 22, 2020, 7:34am UTC](https://community.anovaculinary.com/t/internal-thermometer-on-the-oven-sous-vide-vs-regular-mode/27686/3 "2020-12-22T07:34:17Z")
The oven was empty . Where would evaporative cooling come from? both recipes were sous vide mode, at 100% humidity ---
**Author:** ![jumpjump](https://avatars.discourse-cdn.com/v4/letter/j/54ee81/32.png) [@jumpjump](https://community.anovaculinary.com/u/jumpjump)\ **Post date:** [December 22, 2020, 2:50pm UTC](https://community.anovaculinary.com/t/internal-thermometer-on-the-oven-sous-vide-vs-regular-mode/27686/4 "2020-12-22T14:50:48Z")
The steam.