Top 10 Best Sous Vide Machines Compared For Precision You Should Know

Customer Review: “I follow a lot of different cooking pages on social media because I love to cook. I have saw multiple cooking videos where they sous vide, and I decided I would give it a try.I bought this one based on price and reviews, and honestly it worked great. For someone who has never done sous vide, it was very easy to set up and simple to use. You just set your temperature and time and walk away. It will beep loudly and let you know when it is done. The first thing I sous vide was a porter house steak for two and a half hours at 128. I then pulled it, did a quick ice bath and seared on the griddle to get some crust. It turned out great.This sous vide cooker was a very simple user-friendly way to cook to the exact temperature you want. No more guessing on steak doneness while grilling. You can get the perfect temperature everytime.”

Customer Review: “Works wonderful. I use mine to make perfectly cooked steaks. It’s a great value for the price.”

Customer Review: “I am very impressed with the Anova Sous Vide Cooker 3.0. Meat comes out tender and juicy, especially chicken breast. I like that you can put meat in a vacuum sealed bag, then into a water bath and that’s it, go about whatever else you want to do. When cooked, take it out of the water, and dry it off well with a paper towel. Give a quick sear on both sides and you are done. I have not installed the app. Personally I see no need to. The cooker is very easy to use. Fill up your container with water, attach the sous vide cooker, plug it in, press the temperature button, then the + or – button until you reach the desired temperature. Press the temp. button again to save setting. Next press the on button. Once it gets heated to the temperature you have chosen, put in your sealed bag, wait for the temperature to come back up, then set your timer, Press timer, then + or – button until you reach the desired time, then press the time button again to save your setting. Make sure the meat is completely under the water and not lying flat on the bottom. I bought the Everie Sous Vide 12 Qt. container with hinged lid, rack and container sleeve, which makes cooking even easier. I just set the bottom of the bag into the rack and drape the top of the bag over the edge of the container and close the lid. The lid holds the bag in place, and the rack keeps it from laying on the bottom of the container. If you are looking for a good sous vide cookbook, I recommend Sous Vide for Everyone by America’s Test Kitchen. I bought 3 Sous Vide cookbooks, and this was much better than the others. The temperature charts are very helpful, and I think are more accurate and safer than in other cookbooks. You can also go online and find recipes on Anova’s website, for free. I did buy a case to put my sous vide cooker in. The case is a sturdy case, but you have to take the clamp off the cooker and put it in a separate compartment. I have since seen cases that allow for the clamp to stay on the machine. My advice is to go with that stye case. I think it would be less wear and tear on the clamp screw. The screw is the only part of the machine that I worry about, the screw that tightens the clamp to the cooker. It doesn’t appear to be very strong. They should have used a stainless-steel screw. Other than that, I am very happy with my sous vide cooker. I use it several times a week! I would recommend the Anova Sous Vide cooker. It’s a very nice machine.”

Customer Review: “I have owned a few sous vide over the years. I really love how magical they are at making perfect steaks and roast beef with even the most economical cuts.I liked the following features of this particular model:1. It is very easy to program using their free app. I did not have a problem with losing signal when I wandered around the house like others have reported. I like that I could follow its cooking time and water temp on my smartphone.2. The clamp that holds the sous vide to the water container is easily removable from the sous vide. The one I had previously had a spring loaded clamp but eventually it cracked off the sous vide and I had to throw it away. It had a screw that holds the clamp to the pot and another that holds the sou vide securely. It is easily removed.3. I liked that it can be disassembled for easy cleaning.4. It has a highly accurate thermostat from what I could tell. At least the medium rare roast beef I cooked was perfectly medium rare throughout. It gives readings to 1/10 degree F.For those who aren’t all that familiar with sous vide cooking, many restaurants use them to get perfect, slow cooked meals, especially meats done to perfection. And you don’t need to be hovering around the oven to make sure it doesn’t overcook. If you’re busy and can’t get to it for 30 minutes, it’s still a good.I once cooked a eye of chuck, a tasty but chewy cut of beef to medium rare for several hours to give it time to essentially “tenderize,” then used it for Beef Wellington and it came out as tender as tenderloin at 1/3 the cost!There really couldn’t be an easier way to cook a fancy perfectly cooked meal than with this “set it and forget it” device.”

Customer Review: “This is a powerful and effective Sous Vide circulator. It’s very easy to take apart to clean, although reassembling had one piece stick but after 2 tries went smooth. It’s sturdy and works well. I purchased it at 50% off so it’s a great value.I used to have the Joule and I wanted a unit with the controls on the unit and the app as well. This one is great. It was easy to connect to WiFi and the app – just go slow and follow instructions. Be sure you are connecting to a 2.4 WiFi.It feels like it will last, but only time will tell. It’s larger than the Joule (diameter) and heavier, but when turned on it seems like the swirl of water if increased which means it will heat faster and larger amounts of water. In the little testing I have done (I cook daily and have had it a few days), it works great.The app has its pluses and minuses. The plus is that the majority of its temps and times are accurate. Be sure to adjust for thickness (the app walks you through that). The cons include you must subscribe a small yearly fee to use. Also – it doesn’t show different cook times for frozen vs fresh food (the Joule does and I use regularly). Finally it doesn’t have a full variety of foods like the Joule had (which was free). So there are only 5 to 7 seafoods in the guide, while the Joule has well over a dozen.Still good as it incorporates recipes from Chefs and solid web sites as well as community recipes. I am happy so far.I will update the review over time with anything else I learned.”

Customer Review: “This is a must have in the kitchen. It takes so little energy to cook and does a great job. It was super easy to use and is whisper quite. Its a little larger than you would expect but thats a good thing. If you want to level up your cooking this is the first step.”

Customer Review: “This simple to use, highly reliable, and extremely effective kitchen tool is one everyone needs to have in their arsonal. This brand (Annova Precision Nano) does not have the remote app or other whistles and bells but being simple and reliable it makes an excellent starter sous vide cooker. I have 2 of these and I, personlly, don’t need more features but they exist so look LOL.This sous vide cooker was a gift I gave a friend to introduce him to the world of Sous Vide. I also gave him a bag of zip lock bags large enough to sous vide a roast in. He is thrilled with what amazing results gets with sous vide and he is very thankful for the knowledge and especially the wonderful food. YUM.”

Customer Review: “So, we bought this one in 2019; and then a Greater Goods brand one a year later. We’ve used both of them maybe a few dozens times since? The Greater Goods brand was trash and broke down within 2 years, and arguably less usage than this one. However, the Anova still works great! We mostly use it for steaks. I don’t really care about the Bluetooth feature, so I don’t have much of an opinion on that aspect in general. I would recommend getting a sous vide container and a universal silicon lid to help with heat control. The temp has always been pretty accurate. And for the price, you really can’t beat it! Bravo to Aveno. Shame on you Greater Goods, especially when you factor in that theirs is over a 100 bucks.”

Customer Review: “UPDATE: Unfortunately, this device is tripping the breaker on every plug we’ve tried. Have made sure it’s not on an overloaded circuit, all other connected appliances, etc. unplugged, but it still does it. Have moved it around the house just to test it, and as soon as it’s turned up to any of the higher temps, the breaker flips. This is a modern home, so everything is up to date on wiring. Not sure what to do about this. Hoping to not have to return it. A bit disappointing. Will update if a solution is found.ORIGINAL POST:Well… I was looking for a way to get the man of the house to spend more time in the kitchen. This did it! It’s very nice; in fact nicer than he was expecting when he asked for a sous vide for Christmas. It heats – and chills. How? We’re not sure yet. It has all the bells and switches a person could want, seems very well made, works well, and is simple to use. So far, so good!”

Customer Review: “I love this thing! So far I’ve made salt and pepper chicken breasts and a rosemary and oregano pork tenderloin. It takes a little longer to cook, but I love that you can just set it and go about your day. The meat is so tender, juicy, and flavorful, it’s the best way to cook! Even better in the Summer, it won’t heat the house!”

Customer Review: “I do all the cooking for the family, and I cook a large variety of meals, except steaks. For some reason, I could never cook any steak so that it ends up juicy, and tender. I default to the well-known quote, “a man has to know his limitations.” For me, steak dinners required a trip to the local steak house; and even they were seldom consistent with their steaks, but always pricey.Then I discovered sous vide. I now have steaks at home once or twice a week, and always perfect; never tough or dry, and always done exactly medium.This Anova unit is great. It is simple to set up and adjust the settings. The primary function of this product is to maintain a constant water temperature for hours at a time, and it does it perfectly. I do not use the smartphone app, because it is so simple to set up, and monitor as is.To date I have cooked, NY strip, ribeye, T-bone/porterhouse, chuck pot roast (24 hour cook time), pork chops, chicken, and cod fish. Another plus aspect of sous vide is that with the high prices of steak, you have no fear of making a mistake when cooking your steak. In addition, I only buy choice cuts. There is no need to pay extra for prime cuts when you use sous vide.My recommendations for accessories: Buy a plastic container with lid, I use the EVERIE Sous Vide Container 12 Quart. I also bought the EVERIE Weighted Sous Vide Rack Divider, very handy. Many people mention that you do not require a vacuum sealer for sous vide, but I highly recommend it.Personal thoughts on my new sous vide experience. I have taken the same cuts of meat or fish, prepped and separated them into two sealed bags, froze one bag and cooked the other fresh. I saw/tasted no difference between the two; another convenient plus. I like to add one hour cook time on frozen meat, 10 minutes on fish. Note, all my steaks are 1 ½ to 2 inches thick.I found for my tastes, 140 degrees is perfect for all my steaks and pork chops. Times vary from 4 to 6 hours. For cod fish, 135 degrees for 40 minutes. Of course everyone will find their perfect preference.As expected, YouTube has excessive sous vide videos. I found the most useful overall information from the series called “Sous Vide Everything.”After cooking your meat, you will want to sear it. This is my method: I use a simple skillet, and high smoke point oil, above 480 degrees. Therefore, your choices are clarified butter or avocado oil. I heat just to smoke point, place the meat in the skillet, cover with a heavy metal bacon press, and sear for only 30 seconds on each side.To anyone who likes a thick cod fillet, the sous vide method excels, perfect every time. Of course you can add your favorite fresh spices into the bag, and or lemon slices. I may or may not sear the cod depending on the meal. My latest attempt, I covered the cooked cod with sautéed leeks and crème fraiche.I highly recommend this product to all those who enjoy cooking.”

Customer Review: “I bought this item to replace an Anova Nano that stopped holding the temperature reliably after about 4 years of very regular use. I suspected the issue was build up of minerals and such in the heating element, so I bumped up to this model since you can remove the skirt to clean the heating element properly. I also wanted a wifi connection just so I can monitor temp from another room.I compared to the Joule which is definitely slicker looking, supposedly a bit quieter, and a more impressive app. It also seemed quite fun to use Alexa to control it. What my choice came down to though was that the Joule requires the app – can’t just set the temp and start cooking from the cooker. Sous vide is not complicated, just set the temp and walk away. I don’t worry about setting a timer because part of the whole point of sous vide is not worrying about over cooking. So it seemed like I might have fun with the app for a bit, but then be frustrated that I had to pull my phone out or walk through multiple Alexa questions just to hit start.I’ve seen other reviews that complained about the wi-fi being unreliable or difficult to configure. Mine connected without any problem and seems to be working fine. Maybe Anova made some recent fixes? Not sure what else other people might have been experiencing.This one is a bit louder and bulkier than the Nano. The size really doesn’t make any difference because you’re just connecting it to the side of a container. I actually kind of like having a bit of sound from it, just to remind me that it’s there. I typically have music going in the kitchen anyway, so I don’t really hear it.For those who haven’t tried sous vide yet, it’s absolutely the best way to cook pork and beef. I’ve tried chicken, fish, vegetables, etc, but I don’t see any different in results for those. The entire cooking challenge with beef and pork is getting them to the right temp and not overcooking – especially with a thick filet mignon or pork chop. Absolutely no guess work with the sous vide. Don’t even need to brine your pork chop because it’s going to cook slowly with the salt. I don’t bother marinating my tri tip in advance because it’s going to slow cook in the marinade.Where you will hear different opinions is the best way to brown the meat after roasting. I’ve tried various methods. Torch tends to dry out the meat and give it a bit of chemical flavor. Barbecue works great, but I have to heat up the entire thing and go outside. I used to use cast iron skillet, but it’s so darn heavy. I now use a Ninja non-stick pan (absolutely love those things) with a healthy amount of butter on heat. While the meat is browning, I continuously scoop the melted butter up over it. Just a minute or two for absolute perfection.”

Customer Review: “This isn’t anything fancy, but it works. Sometimes that’s all you really need.One thing to know is that you do need a separate container to use it with, so it’s not quite a complete setup on its own. That’s worth factoring in before you order it.I usually prefer lower-wattage appliances when possible due to older wiring here, but this does a good job heating water quickly at its power level. It feels well-made enough for a basic unit, and the performance has been solid. And it’s a decent-looking tool if you like your kitchen gadgets.Not the most impressive option out there, but still a decent value if you just want something straightforward that gets the job done.”

Customer Review: “My son loves it, he is an amazing cook and I have been trying to get him setup for being on his own.”

Customer Review: “The Greater Goods Precision Sous-Vide immersion cooker is a nice addition to my kitchen. I’ve only given it a few runs so far (a 28 hour beef roast and a 4 hour set of pork chops), but it performed admirably both times. The device is high-powered (1,100 watts), so it brings your cooking bath up to temperature quite rapidly and can maintain the desired temperature easily.The controls are very simple (a single knob/button), and as a huge positive, it does NOT require a smartphone, WiFi network, or Bluetooth to be used effectively. While some other brands can be operated without a network, it is sometimes painful to configure cooking time, etc. without using another device (looking at you, Anova), and being able to set temperature and cook time easily from the front panel was a real joy. The device pretty much guides you through setting the temperature and cooking time, and with a final press of the control button, it starts cooking. The status display has a color indicator to show if it’s bringing your vessel up to temperature, when it’s cooking, and when your specified cooking time has completed.Since there is a calibration adjustment option available, I decided to check the cooking temperature against a high-quality and recently calibrated ThermoWorks instant read thermometer, and found the cooker was right on (within 0.2 degrees Fahrenheit) straight from the box.If I have to have something to quibble over, it’s that once your desired cooking time is reached, the device sounds a periodic alarm to let you know it’s done. Since I’m most often cooking things sous-vide that aren’t going to be harmed by a little additional cooking (unlike oven baking/roasting, sous-vide cooked food isn’t going “burn” if left in too long), I would have liked a way to silence or acknowledge the alarm, while letting it continue to cook (which in fact it does do, complete with a “count-up” timer showing the amount of time past your desired cooking time – so no worries about your cooked food unsafely cooling off if you’re not around.) I found the easiest solution to get rid of the “done cooking” alarm was to just hit stop, add some additional cook time to the timer, then restart cooking. Certainly not a deal breaker, but it did make me have to deal with the device a little sooner than I would have if the alarm didn’t keep beeping every minute or so.All in all, the Greater Goods Precision Sous-Vide cooker is a very nice product, seems to work well, is simple to operate, has enough power to bring your cooking bath up to temp and keep it there, and doesn’t require other devices just to make it work. I like it!-AndrewNote: this is a true and honest review of the product after my real world testing.”

Customer Review: “I’ve used it once so far for cheesemaking to heat and circulate water around a 42qt kettle in a large rectangular container. While I should have preheated the water and the milk (took a long time for the milk to reach just 86°F), the heater did a good job maintaining the water (and the milk) at temperature, and this was 5-6 gallons of water. The device needs an On/Off switch on the top with the other controls, instead of having to unplug it to shut it off. The control for temperature and time is simple and easy to use, with a simple progression of pushes and twists of the large knob to select temp and time, and to select. Swappable to either °F or °C, and adjustable in 1/2 degree increments. I couldn’t tell if I needed to set a time for the device to function, so I set a large timespan and progressed on with no issues. Temperature accuracy is good, I checked regularly as accurate temps are very important for culturing milk for cheese. This unit did not have connectivity (Bluetooth or WiFi) as I have no need for them in this application.”

Customer Review: “Works very well, with simple controls, unlike some other brands. I don’t plan to use the WiFi feature. The clamp works great and easy to adjust. This is also really quiet; you can barely hear it when it is on. Temperature is consistent and accurate enough. My last sous vide cooker started having problems after about a year.I’ve only used this one twice so far and will update this review after a few more months of consistent use.”

Customer Review: “I have bought several Inkbird devices in the past and have been very satisfied with the quality, reliability and value they offer. So when I decided to give Sous Vide a try it was an easy decision to buy the Inkbird version vs the Anova model, with for comparison was about twice as expensive.The device arrived well packed and very quickly with Amazon prime in typical Inkbird fashion. I have never used a Sous Vide device so after watching a few YouTube videos on the subject I decided to vacuum seal a couple of NY strips and give it a try.The Inkbird machine quickly brought the water to temp. I cooked the steaks at 135 for about 4 hours and then seared it on my Weber Kettle. By far this is one of the best steaks I have ever cooked. It came out very tender and at the perfect temp.The Inkbird app made monitoring the water temp and the cook very easy. Also the WiFi setup on the device was very easy and intuitive. Couple of things that you may run into was that the device comes in C as default. It is very easy to change the setting on the app. The other thing was the temp was off by 1 degree, I was easily able to calibrate it by adjusting the offset in the app.Overall I am very happy with the device and I highly recommend it. It is well build and has a solid feeling. The LCD screen is easy to read. I believe it is a great value for money when you compare it with the feature set of the market leader.”

Customer Review: “Okay, so I’ve only had it for about 48hrs but it’s basically been going since, I’m doing a massive quantity of corned beef briskets but that’s all besides the point.So you want a piece of meat cooked to a precise temperature, stay juicy and be tender? Fire your wife and get one of these. This bad boy annihilated about 15 lbs of brisket in less than 24hrs. Still tender with the faintest pull and juicier than your mom’s booty.It got about 5 gallons of water up to temp in no time at all and kept it there…. To the TENTH OF DEGREE!!!!1100 watts really does make the difference to get your water up to temp quick and make fast corrections. If you’re like me and went to bed without covering, you have to add water due to evaporation.It’s super simple to use, no crazy Wi-Fi setup, you didn’t have to sacrifice your first born to the Internet gods to link it your ugly smart watch. It’s either on or off and at your desired temp and time … Like 5 buttons I think?It’s feels heavy duty, it’s really well built. You could bludgeon home intruders and then sous vide their corpse. It’s almost completely universal on where you can clip it in and what water vessel you choose.Overall, good quality, good product, fantastic results. You need this in your life.”

Customer Review: “This is a GREAT sous vide cooker. Easy to program, easy to use, works perfectly, virtually silent. Fact is, I’d give this 5 stars even if it didn’t work that well just because it’s BEAUTIFUL to look at. The control panel, in particular, is a delight. A bright clear display on a polished black background. Their industrial designer deserves a raise.The buttons work perfectly. Programming is intuitive – I don’t think I even looked at the directions.Know that this thing has some heft to it. I had seen the pictures of course, but when you take it out of the box and hold it, it’s still bigger and heavier than you expected. In a kitchen emergency, it could serve as a bludgeon.And the price is right. Spend more only if you want to control your cooker via your smartphone using Bluetooth, which is completely unnecessary, IMHO.I already had a 6-quart Instant Pot pressure cooker, so I started out using its container with this cooker. Worked well, but 6 quarts is a bit small. For even a small family you’ll want to get a 12-quart sous vide container. A plastic lid is recommended to reduce evaporation, but I started out using plastic wrap from Costco and it worked just fine. (Evaporation just means you have to keep an eye on the water level during long cooks and add more water periodically.)Recently cooked a small bottom round roast, a low cost cut known for not being the best, and it came out great. Tender and juicy and flavorful. 14 hours at 131 degrees. Seared it with a BernzOmatic TS8000 propane torch, also highly recommended. Easy! Look for how-to videos on YouTube. They’re a million of them.As you can probably tell, I am now a BIG fan of sous vide!”