We Tested 19 Sous Vide Machines (Immersion Circulators)—Here Are Our Favorites (2024)

Over the past decade, sous vide cooking has made the jump from fine-dining restaurants to home kitchens. With it, so have the devices that make such ultra-precise, low-temperature cooking possible. Immersion circulators have gone from being expensive pieces of laboratory equipment to affordable kitchen gadgets that cost about as much as a mid-priced blender.

We felt it was time to put these hot-tub food machines to the test. We also recently reviewed several newer sous vide machines (including models from Breville and Anova). Otherwise, our favorite immersion circulators have stood the test of time and we've happily recommended and used them for the past five years.

The Winners, at a Glance

The Joule Turbo is an impressive piece of sous vide machinery packed into a ridiculously lightweight and compact device. It has almost everything you could ask for in an at-home immersion circulator—it's accurate, it heats water quickly and quietly, and it has a sleek design with innovative features, like a magnetic base that clings securely to the bottom of many pots and an app packed with recipes and helpful videos (like how to clean your sous vide). While it lacks an onboard display, its speed and other user-friendly features make it well worthwhile.

Anova's Precision Cooker is our favorite immersion circulator that features a display with onboard controls. We love being able to set up and calibrate a sous vide water bath without being forced to use our phones, especially when we're working with messy ingredients.

For those who like app integration and connected devices, fear not! The Anova Precision Cooker has a Wi-Fi- and Bluetooth-enabled model and comes with its own app featuring plenty of cooking guides and recipes. While it is bulkier than the Joule and not quite as powerful, the Anova Precision Cooker is still a quality sous vide machine. We also reviewed the 3.0 version of this model. It is also excellent and worth buying, though a few bucks more than our current favorite from Anova.

Undeniably pricey, the Pro model from Anova is around $400. But this immersion circulator delivers speed, efficiency, and a streamlined user experience. In our water bath test, it brought six quarts of cold water to 190°F in 32 minutes. Additionally, it registered accurate temperature readings in every test and did so with a pleasantly quiet hum. Like its sister model, the Anova Precision Cooker, the Anova Pro can be programmed on its display or through its app.

After taking the multi-cooker market by storm, Instant Pot has gotten in on the immersion circulator game with the budget-friendly Accu Slim. For professional cooks who can remember a time when the only circulators on the market cost over $1,500, it's still hard to believe that you can now purchase one for under a hundred.

The Criteria: What to Look for in a Sous Vide Immersion Circulator

It's funny to think that 20 years ago, the only place you would probably have encountered immersion circulators would have been in a science lab, where they're used for tasks like incubating live cell cultures. They made the jump into restaurant kitchens in the early 2000s, during the boom years of so-called "modernist" cooking, embraced by innovative chefs like Thomas Keller, Joan Roca, and Grant Achatz. At that time, immersion circulators were still bulky pieces of lab equipment manufactured by only a handful of companies in the world and cost well over a thousand dollars.

Over the past decade, a lot has changed. Sous vide cooking exploded in popularity, and companies recognized the business opportunity in introducing immersion circulators to consumers as a new home-kitchen appliance. An arms race of sorts ensued, with companies competing to establish dominance in a new market by making devices that were increasingly affordable.

In 2009, the first circulator priced under $500 (the Sous Vide Supreme) made its debut. Today, you can choose between several machines that cost less than $100. However, that doesn't mean that all circulators are created equal.

At-home immersion circulators have settled mostly into two main pricing tiers. There's a group of higher-end models with features like apps, Wi-Fi, and voice-control connectivity. These models go for at least $160. The second tier is more affordably priced, with devices that don't offer as many bonus features but cost less than $100.

It's worth noting that because the immersion circulator market is so competitive, manufacturers tend to heavily discount their products during the holiday shopping season. As with many kitchen appliances, the cost is not always indicative of quality, and dropping a couple of hundred bucks doesn't necessarily mean you'll get a great sous vide device. So before you spend money on one, you should know what to look for and what to avoid.

The purpose of an immersion circulator is to heat a water bath to a precise prescribed temperature, and then maintain that temperature throughout the time it takes to cook the food submerged in the bath. To do that job, an immersion circulator draws water from the bath, bringing it into contact with a heating element on the device. That water is heated by the element and spat back out into the water bath.

The heating element is turned on and off via a thermostatic control to bring the water bath up to the target temperature, then hold it at that temperature once it's reached its goal. It's important that the device effectively and constantly circulates water for even and accurate temperature control. Without that circulation, water baths develop hot spots (close to where the device is placed) and cold spots.

Temperature accuracy is the defining characteristic of sous vide cooking, giving us complete control over the doneness of the food we're cooking. Most of us are familiar with the benefits of this method of cooking—steaks cooked to a perfect medium-rare from edge to edge, Thanksgiving turkey breast that doesn't turn to sawdust in your mouth, and so on. Immersion circulators that aren't accurate are pretty useless.

With that in mind, the two main features we look for in a sous vide circulator are the ability to quickly heat water to a precise temperature and the ability to maintain that temperature over an extended period of time.

On top of these basic necessities, we want immersion circulators that have intuitive controls with a user-friendly interface, that can easily be secured to a number of different vessels, that operate quietly, and that don't take up a lot of room. The immersion circulator market has become increasingly saturated, with new devices seemingly popping up all the time, while other sous vide start-ups get muscled out and are forced to take their products out of circulation.

We tested 19 circulators currently on the retail market. Here's what we found.

The Testing

Before running any performance tests, we looked over each immersion circulator to assess the overall design and functionality. It can be hard to judge design features and quality of construction from product photos and user reviews on Amazon. There are a number of immersion circulators available for purchase with truly terrible designs. We eliminated the worst of those models, as setting them up in a water bath was a frustrating experience.

The models that didn't make us pull our hair out before we got started were put through a series of tests designed to determine their heating ability, temperature accuracy, vessel versatility, and cooking performance. We tested how long each circulator took to bring a gallon of cold water to a relatively high heat, 190°F (88°C). We then tested cooking performance by cooking chicken breasts and soft-poached eggs. We also tested versatility by attempting to secure the circulators to a number of different water-bath vessels (Cambro, Dutch oven, stockpot).

Throughout testing, we took notes on ease of setup and operation, timer functions, how loud the circulators were during use, the distance between minimum and maximum water levels, any paired apps, and connectivity features.

Test 1: Heating a Water Bath

We started by testing how long each circulator took to bring a gallon of cold water—57°F (14°C)—to the temperature commonly used for cooking vegetables sous vide: 190°F (88°C). Once the circulators brought the water up to the target temperature (not all of them could do this), we held them at that temperature for one hour to judge temperature-holding ability.

The water baths were set up in 6-quart plastic Cambro containers. Each bath was fitted with a ThermoWorks thermocouple wire that measured and recorded temperature readings every five seconds, relaying the data to a ThermoWorks ThermaQ Blue tracker. We double-checked temperature readings throughout the testing using a ThermoWorks Thermapen ONE and compared our readings with the temperature readings given by the circulators.

The top-performing circulators in the group, the Breville Joule Turbo and Anova Precision Cooker Pro, blew away the competition on heating speed; reaching target temperatures in 22 and 32 minutes. The runner-up, the Anova Precision Cooker, took nearly twice as long to reach 190°F, clocking in at 60 minutes.

Some circulators never were able to reach and hold the target temperature. Others gave inaccurate temperatures, with display readings claiming that the water baths were at the prescribed temperature even though, in reality, they hovered a couple of degrees below or above it. All of the circulators that we tested claimed temperature variance of less than 1°F (0.55°C).

While a difference of two degrees isn't always going to mean a ruined meal, sous vide cooking is all about accuracy and precision, so any device that fails at this isn't worth the money. The models that gave significantly inaccurate readings were eliminated from the running.

Some models had such weak motors that it was hard to tell if they were running, and they weren't able to effectively circulate even a gallon of water. On the other end of the spectrum, a couple of circulators made an annoying amount of noise during operation and were consequently removed from consideration.

Test 2: Cooking Chicken Breasts

We were surprised by how many of the immersion circulators in the testing lineup were unable to perform well enough to make it to the second round of testing—less than half of the devices made the cut. Of these, three (the Joule Turbo, Anova Precision Cooker Pro, and Anova Precision Cooker) were from the higher-priced tier, while the other two (the Anova Nano and the Instant Pot Accu Slim) were from the more affordable price group.

For the second round of testing, we used each machine to cook boneless, skinless chicken breasts at 150°F (65.5°C) for one hour. As in the first round of testing, we set up one-gallon water baths (this time using room-temperature water) in Cambro containers and used temperature probes to track how fast the circulators heated the water to the chosen temperature.

Again, the Joule Turbo and Anova Precision Cooker Pro were the fastest of the lot, reaching the target temperature in under 13 minutes. This isn't surprising: the Joule has a 1,100-watt motor, while the Anova Precision Cooker Pro has a 1,200-watt motor, which makes them the most powerful of the bunch. What was surprising was that the Accu Slim was able to heat the water in just 16 minutes—only four minutes slower than the Anova Precision Cooker, despite drawing 100 watts less power.

During this test, we found that the Nano—the smaller and more affordable circulator made by Anova—had a high degree of temperature variance. It heated the water almost a full degree higher than the target temperature. The Nano was also the slowest to heat water, and the placement of its fixed clamp made it so that the gallon of water in the Cambro vessel barely came above its minimum fill line.

For this test, we also wanted to consider the user experience of each machine, so we used the timer function on each device when we set up the water baths. The Joule must be operated through its app, and while we don't love having to use our smartphones in the kitchen, it is very well-designed. Setting the temperature and a timer with it is intuitive. If you enable notifications on your phone, you'll get pinged when your water bath has come up to temp. The app will also prompt you to start the timer once you're ready and the food is submerged in the bath.

All three Anova circulators can be operated either with a smart-device app or by using their onboard controls. This is the main advantage that Anova has over the Joule Turbo. We tested both methods of control.

The Anova app isn't nearly as pretty to look at or as intuitive to use as the Breville+ app, but it still works well. One small complaint: The Anova timer can be set only in five-minute increments.

In most cases, this won't affect your cooking. After all, as people love to point out, with sous vide cooking, it's almost impossible to overcook food (which is not completely true). But there are some foods, like eggs, that are very time- and temperature-sensitive, and it's nice to be able to set a timer for 12 minutes if you want to. Again, these machines make their name on being exacting; it seems like their timer increments should be a part of that.

A more frustrating and significant complaint regarding onboard timers can be levied at both Anova and the Instant Pot Accu Slim. Knowing that we would be cooking chicken breasts for one hour at 150°F, we set timers on both the Nano and the Accu Slim when we initially set up and started heating their water baths. Both timers began counting down as soon as their respective water baths came up to temp, even though we hadn't added chicken to the baths yet or pressed any button indicating that we wanted to start the countdown.

It seems silly to expect people to be waiting by their circulators, poised to drop their sous vide bags into the water exactly at the moment the bath is at the right temperature. Neither machine gave much of an audible notice that the water bath was ready or that the timer had begun counting down. (The Accu Slim beeped softly three times, while the Nano beeped twice.) Yes, you can wait until you've dropped your food into the bath to set a timer on these machines. But this seems to be a glaring design flaw.

Even worse, both machines automatically shut off operation when the timers ended. This is frustrating and also potentially dangerous since unattended foods could sit in the temperature "danger zone" for bacterial growth. (As much as too much time spent at the cooking temperature can make a difference in sous vide cooking, too much time spent in a bacterial wonderland is even worse.)

In comparison, when a timer finishes counting down on the Breville+ app, the circulator keeps running and the timer begins counting up, indicating how long the Joule Turbo has been holding the food at the target temperature since the countdown ended. This is a much better system, but it's not perfect. You're relying on an app, so if that app—or your phone—crashes, you're in trouble. (This also applies to the Anova app.) The Joule device won't shut itself off if the app crashes; it will continue running, but you can lose your timer countdown. Also, because these apps rely on a Wi-Fi or Bluetooth connection, you can run into problems if those connections are interrupted, which would cause the machines to abruptly stop operation and go into standby mode, ruining the food in the process. (Side note: You can connect the Joul Turbo to a Wi-Fi network only if you are the registered owner of that Joule device; otherwise, you can connect only via Bluetooth. We found that slightly annoying.)

Long story short: We prefer using a separate, independent timer to keep track of what we're cooking, rather than relying on the timer functions offered by the circulators.

As for cooking performance, all five machines cooked the chicken breasts evenly to the desired degree of doneness. No complaints there.

Test 3: Cooking Eggs

Eggs are notoriously the most time- and temperature-sensitive food that gets cooked sous vide. Chicken breasts cooked sous vide will taste the same if they're cooked for one hour or two hours. This is not the case with the chicken breasts' precursors, eggs. Time and temperature can significantly change the final texture of an egg cooked sous vide. So we chose to cook soft-poached eggs to further test the accuracy and temperature recovery speed of our top four candidates.

We set up water baths the same way as in the prior two tests, set the target temperature to 167°F (75°C), and cooked the eggs for exactly 12 minutes. This yields soft-poached eggs in a much shorter amount of time than the famous "63-degree [Celsius] egg" that put sous vide eggs on the map. At 167°F, the shorter cooking time and sensitive ingredient make temperature recovery time—the amount of time it takes for a circulator to get back up to its target temp after cooler food has been added to the bath—more important.

The Nano performed the worst, running a full degree higher than the target temperature; it hit 167°F only momentarily during the recovery window, before going back to an undesirable 168°F (75.5°C). This resulted in the yolks of the eggs being slightly more set and fudgy.

The final straw for the Nano came when we tried setting up water baths using different vessels, an important consideration given the variety of pots and containers found in home kitchens. Home cooks will be setting up their immersion circulators in any number of vessel types and sizes depending on what they own, and the circulator should therefore work with the widest number of possibilities.

Besides the Cambro containers we used during testing, we also tried to secure the circulators to a five-and-a-half-quart Dutch oven and a 2-quart stockpot. The Joule Turbo, Anova Precision Cooker Pro, and Anova Precision Cooker were the easiest to secure. Joule's ingenious magnetic base makes it a breeze to set up, while the adjustable clamps on both Anova models were sturdy and provided versatility.

Both the Accu Slim and the Nano have fixed clamps that are designed to be fitted to the side of a vessel. However, the placement of these clamps makes the Accu Slim much easier to set up than the Nano, which can't clamp onto a Dutch oven—the clamp is situated too high up on the device and can't reach the sides of the Dutch oven. Plus, because the base of the circulator is curved, it can't stand up on its own at the bottom of a pot. This means that you have to affix it to a larger vessel, and then fill that vessel with more water than you would for either of the other three circulators due to the positioning of its clamp in relation to its minimum and maximum fill lines.

As we discovered during testing, the Nano is also the slowest and most inaccurate at heating water of the five finalists. Having to use more water to operate it makes it all the more frustrating. For these reasons, we eliminated the Nano from contention.

How We Chose Our Winners

We picked our winners first and foremost based on their ability to accurately heat and circulate water at a range of temperatures. We also chose our favorites according to how easy they are to set up and operate, their size (smaller is better, as long as performance isn't compromised), how quietly they run, and how easy it is to affix them to a number of different water-bath vessels. We also took price into consideration.

Helpful Sous Vide Gear

Fortunately for those with small kitchens, you don't need a ton of equipment to get started with sous vide cooking. A quality immersion circulator will be your most important component, but here are some other things we recommend having:

• A large container, like a Cambro, Dutch oven, or stockpot.
• A vacuum sealer.
• Binder clips (to keep the sous vide bag in place).
• Ping-pong or sous vide balls (to help with water evaporation).

Our Favorite Sous Vide Machines

What we liked: The Joule Turbo is the second iteration of the Joule sous vide—and improves upon the original design. It's faster (thanks to an updated Proportional Integral Derivative or PID, which is an algorithm-driven temperature control module (also present on Breville's espresso machines.) It's wicked accurate and fast and heats up cold water in just 22 minutes. It also has an incredible app, with how-to videos demonstrating everything, including how to clean a sous vide machine. It also has a plethora of integrated recipes. The Turbo future is also new: For this, you use a Turbo-designated recipe in the app, which walks you through measuring and weighing your protein and selecting your preferred doneness to dial in on the exact time and temperature that should be used. For Turbo, the food is added to cold water and the timer includes the preheat time. We tried it out by making an additional steak and it was ready in just 41 minutes. Traditional sous vide would've required the steak to cook for at least an hour...and that's after the sous vide's preheated.

Its magnetic base is also a game-changer, allowing you to stand it up in a pot (provided that the pot is made of a ferromagnetic material, like stainless steel or enameled cast iron) without having to clamp it to the side. The Joule's impeller system, which sucks up water through the bottom of the unit and spits it out through a small outlet on its side, means that you need only a couple of inches of water to run the circulator; all other circulators require significantly more water to operate. That gives Joule the largest distance between the minimum and maximum fill lines. It also runs very quietly.

What we didn't like: The glaring issue with the Joule Turbo is its lack of onboard display and controls. This helps contribute to the device's small size. It also means that you have to use a second piece of technology to operate it. Phones can die or go missing, kids use your tablet to play games (and good luck getting them to give it up when you're cooking dinner), Wi-Fi cuts out, Bluetooth isn't totally reliable—you get the gist.

The other issue with the Joule is the standard clip that ships with it. It's narrow, making it hard to clip to vessels with thicker sides (like a Dutch oven). You can fix this problem by purchasing the Big Clamp accessory, but having to shell out for add-ons isn't ideal.

Key Specs

• Time taken to heat water bath (using a gallon of cold water to start): 22 minutes
  
• Time taken to heat water bath (using a gallon of room temperature water to start): 13 minutes
• Dimensions: 1.85 x 1.85 x 12.28 inches
  
• Connectivity: Bluetooth
• Wattage: 1100
• Compatible app: Yes
• Warranty: 1-year

What we liked: The Anova Precision Cooker has an onboard display that allows you to operate it without having to use an app, meaning you can be up and running in seconds. It's really nice not having to rely on another device to operate your sous vide cooker. Still, if you like using integrated technology, the Anova can be connected via Wi-Fi or Bluetooth. It also comes with a paired app that works well and features plenty of recipes and cooking guides.

The Precision Cooker has accurate temperature control and operates quietly. It also has an adjustable clamp that makes it easy to fit into a number of vessels.

What we didn't like: The Precision Cooker is bigger and bulkier than the Joule. While this immersion circulator was as accurate as the Joule, it was much slower (60 minutes to heat a water bath versus the Joule's 35 minutes). Unlike the Breville, the Anova app doesn’t track the start and completion time for preparing the water bath. though this may matter less to home cooks than it did for our precision tests.

Key Specs

• Time taken to heat water bath (using a gallon of cold water to start): 60 minutes
  
• Time taken to heat water bath (using a gallon of room temperature water to start): 12 minutes
• Dimensions: 3.1 x 5.3 x 12.8 inches
  
• Connectivity: Bluetooth
• Wattage: 1000
• Compatible app: Yes
• Warranty: 2 years

What we liked: The Anova Precision Cooker Pro delivered in every category: accuracy, speed, efficiency, and design. At 1,200 watts, it was the most powerful circulator we tested. And when came to heating a water bath, it did so in 32 minutes—three minutes faster than the Joule. It was also impressively precise; every temperature reading hit the mark.

The manual display was far and away the most pleasant to use. Unlike the majority of other models with onboard displays—which require the user to toggle between temperature and timer—the Anova has large fields for current temperature, target temperature, and a timer.

If speed is of importance in your kitchen and you prefer the option to work with an onboard display, it’s worth considering an investment in the Anova Pro. But don’t discount the app: it’s efficiently designed, easy to use, and comes with plenty of recipes and cooking tips. (The app is free to download and available for any model of Anova, including the underperforming Nano we previously tested.)

The Anova Pro’s handsome design is clever, too. With its sturdy, non-slip clamp, it effortlessly fits almost any cooking vessel, including Cambros, Dutch ovens, and stockpots. A less important (but fun) feature: the beeps and blips when adjusting the onboard timer and temperature are reminiscent of 80s arcade games.

What we didn’t like: If storage space is a concern, know that this is far from the slimmest, smallest immersion circulator on the market. The mega wattage is partly to blame, as is its spacious display screen.

It can heat up to 26 gallons of water at a time (a benefit that may not matter much to you) and withstand being dropped, bonked against a countertop, or submerged in water (a feature that very much might be important). Of course, it's incredibly expensive and is a considerable investment.

Key Specs

• Time taken to heat water bath (using a gallon of cold water to start): 32 minutes
  
• Time taken to heat water bath (using a gallon of room temperature water to start): 8 minutes
• Dimensions: 13.8 x 3.5 x 2.4 inches
  
• Connectivity: Bluetooth
• Wattage: 1200
• Compatible app: Yes
• Warranty: 2 years
  

What we liked: The Accu Slim is a no-frills immersion circulator that punches above its weight. It heats water faster than more powerful and expensive models, and its temperature control is accurate and reliable. The lack of bells and whistles is a welcome change and makes it easy to set up and operate.

Despite being fixed, the clamp fits plenty of vessels and is designed to secure to one that many home cooks already have: the inner pot of an Instant Pot. It's easily the best affordable circulator that we tested, and it's pretty incredible that you can now purchase a very solid immersion circulator for less than $100.

What we didn't like: Its timer alert (three beeps) was incredibly quiet and very easy to miss unless you were standing right next to the model. Because the clamp is fixed rather than adjustable, it can't be secured to every vessel. Its display required a fair amount of toggling, which felt fiddly—even after reviewing the instruction manual. The circulator also easily became scratched and dinged.

Key Specs

• Time taken to heat water bath (using a gallon of cold water to start): 50 minutes
  
• Time taken to heat water bath (using a gallon of room temperature water to start): 16 minutes
• Dimensions: 15.94 x 7.52 x 4.92 inches
  
• Connectivity: N/A
• Wattage: 800
• Compatible app: No
• Warranty: 1-year

The Competition

• Breville Joule Sous Vide: This was our previous top pick and what we recommended for many years. However, it's been phased out and replaced with the Joule Turbo.
• InkBird Precision Sous Vide Cooker: At just $85 and popular with reviewers, this 1,000-watt model from Inkbird (a brand known for its smart digital thermometers) unfortunately didn’t deliver. It was one of the slowest in our water bath test and struggled to maintain a steady temperature over the course of an hour. It’s not compatible with all cooking vessels, either: the attachment clip was poorly placed, making it too large to attach to a shorter Dutch oven.
• Monoprice Sous Vide Immersion Cooker: With a complicated interface, a toggle wheel that made nailing an accurate temperature unnecessarily frustrating, and a bulky size, this model was, overall, tough to use. More to the point: it never hit the 190°F mark in our water bath test. Its outstandingly low price point is attractive, but the temperature variations coupled with the conservative wattage (800) couldn’t knock our current budget winner from its throne.
• Anova Culinary Sous Vide Precision Cooker Nano: This was our runner-up in the category of affordable immersion circulators, but its frustrating clamp design and sluggishness to heat a water bath are problematic.
• All-Clad Sous Vide: This model is bulky and extremely loud, and it gave inaccurate temperature readings during our testing. It's also very expensive.
• Gramercy Kitchen Sous Vide Immersion Circulator: This immersion circulator also gave inaccurate temperature readings and was unable to reach 190°F (88°C) during testing. It also appears to now be discontinued.
• Chefman Sous Vide Circulator: This model is incredibly loud, and its motor jostles water around violently, all while the circulator struggles to reach high temperatures.
• Gourmia Digital Sous Vide Machine, Wancle Sous Vide Cooker, and Kitchen Gizmo Sous Vide Immersion Cooker: These models all suffer from poor design features and controls that make them frustrating to operate. The motor on the Kitchen Gizmo circulator was so weak that it was hard to tell if it was actually circulating any water while in use.
• Breville PolyScience HydroPro Sous Vide: This machine is powerful but expensive. At over twice the price of our overall winner, it’s difficult to recommend this immersion circulator for the average home user, even if it did perform well.
• : This model performed fine but was outshone by our budget pick, which is cheaper and more accurate.
• KitchenBoss G322T Sous Vide Cooker: With confusing instructions and inaccurate temperatures, this model failed to meet our basic criteria for a sous vide machine.
• Bosenkitchen Sous Vide Cooker: Varied temperatures throughout the water bath meant this model had a weak motor that couldn’t keep things consistent.
• Vesta Imersa Elite Precision Sous Vide Cooker: The water bath dropped four degrees when the chicken was added, which was a bigger temperature swing than any other models tested, creating accuracy and consistency concerns.

FAQs

What is sous vide cooking? What does sous vide mean?

"Sous vide" is French for "under vacuum." While the food cooked with this technique is often inside a vacuum-sealed bag, that isn't always the case. At its core, sous vide cooking is any cooking that takes place in a temperature-controlled water bath. The method is revered for its ability to yield consistent results with minimal intervention—perfectly cooked steak, anyone?

What are the benefits of sous vide?

Sous vide allows you to cook things gently and consistently (thanks to the temperature-controlled water bath), and with minimal hands-on help. As we said here: "Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat likepork shouldersandlegs of lamb. With fast-cooking foods, like steaks andchicken breasts, sous vide removes all the guesswork involved in traditional methods."

Can you sous vide in an Instant Pot?

You technically can sous vide in certain models of the Instant Pot (the Pro, Max, and Duo Plus), but this appliance is considerably less accurate than using an immersion circulator. Instant Pots take longer to preheat and do not maintain water temperature as reliably as a purpose-built sous vide machine.

Can I sous vide in a Ziploc bag?

You can indeed! As we said above, be sure to use freezer bags, as the seal is stronger (seals on thinner bags can degrade during a longer cook time) and squeeze all of the air out.

How long does it take to sous vide?

How long it'll take to sous vide depends entirely on what you're cooking and the results you're after. For example, eggs can cook anywhere from 45 minutes to two hours at 145°F. We have a handful of sous vide cooking guides (i.e. chicken, lobster), that can be found towards the bottom of this article.

How much should you spend on a sous vide machine?

For the very best sous vide machines (like those from Breville and Anova), you should expect to spend north of $150. Our top pick from Breville is currently $250, though it does occasionally go on sale.

Why We're the Experts

• For this review, we tested 18 sous vide machines, evaluating their accuracy, speed, usability, and more.
• We recently tested several more immersion circulators (including the Breville PolyScience HydroPro Sous Vide and Breville PolyScience HydroPro Sous Vide). Our top picks (Breville, Anova, and Instant) still came out on top, which means they've stood up to five years of consistent review.
• Sasha Marxwas the senior culinary editor for Serious Eats, having worked for the site for about four years. He also worked for America's Test Kitchen and as a sous chef in several fine dining restaurants. He authored many of your favorite Serious Eats recipes and equipment reviews, including steak knives andsous vide machines.
• Riddley Gemperlein-Schirmis the senior commerce editor for Serious Eats. She’s reviewed kitchen gear professionally for more than five years and has written reviews ofair fryers,dinnerware sets, and more.
• Rochelle Bilowis a food writer, novelist, former professional cook, and Serious Eats contributor. For this review, she helped to test new models of sous vide machines.