SVIN-18SV

Does not keep food at the exact temperature set when using the sous vide (SV) setting. When set to 104° with the probe in the liquid, the unit shuts off but the liquid still continues to increase in temperature. I was getting readings as high as 139°F after it shut off at 104°. That said, it works GREAT if you don’t need the exact temperature setting. But that is the entire reason for purchasing this in the first place, so, guess i just have an extra cooktop now.

Pros: Powerful, Temp probe Cons: Quit after 4 months, Warranty seems unattainable

This makes sous vide circullators obsolete, and does what the $1500.00 Breville Control Freak does for $1400.00 less. I will never cook any protien without sous vide again, and 100% of the time using this unit everything is perfectly done. It's better than a circulator because your cooking is done in any steel pot (we use our 30-year-old Calphalon) and the only part of the cooker in the pot is a stainless steel temperature probe. Pots, of course, are easy to clean until they are sterile, while I dare you to sterilize a circulator without using chemicals. Because of this, it isn't a big deal if your bag leaks (while it ruins the food when using a circulator). I just use zip-lock bags and the immersion method: dip the bag in water almost to the top, to squeeze out the air, and close the bag. That's all there is to it. The display shows a + and - 4 degree variation. This is sufficiently precise to give the desired amount of doneness for the temperature you set. The $1500.00 Breville Control Freak has what this cooker does, with the addition of computer recepies, connection to your phone, and automatic control of the cooking, and it's built heavily for commercial use. But in practice you just set to _one_ temperature to cook whatever you desire, only one is necessary, and you will quickly learn the right temperatures for beef, pork, fish, and vegetables. So, save $1400.00 and buy this unit unless you need the heavier build for commercial use. If some char is desired, i finish some things with a fry pan or the barbecue, and sometimes a searzall. But that's optional.

I bought this over other induction burners specifically because of the sous vide function. I own a Joule circulator, but I simply could not find anything online stating if sous vide needs circulation or can the food just sit in unmoving water. I cooked two steaks, one with the Joule with the water bubbling all around it and one with this burner with the steak just sitting in unmoving water. Both steaks were cooked perfectly. I set the temp at 133 and over the course of 90 minutes the temp fluctuated between 131 - 136. For a steak this is fine, but I’m not a sous vide expert so don’t know if this deviation acceptable for all foods. All in all very pleased with this burner.