The 10 Best Sous Vide Cookers

Updated June 13, 2017 by Brett Dvoretz

10 Best Sous Vide Cookers
Best High-End
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Best Inexpensive
We spent 45 hours on research, videography, and editing, to review the top options for this wiki. Experience foods you have been eating your whole life as if it was the first time. Seal your food in airtight plastic bags, immerse it in water and these sous vide cookers will produce succulent, moist and evenly cooked food every time while ensuring that the inside is properly cooked without overcooking the outside. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best sous vide cooker on Amazon.

10. NutriChef Prime

Despite its low price point, the NutriChef Prime works surprisingly well and keeps water temperature to within one degree of your setting, as evidenced by the built-in thermometer. Unfortunately, it tends to be a bit noisy unless the water is at the perfect level.
  • compact and easy to store
  • always starts at celsius readings
  • confusing operating instructions
Brand NutriChef
Model PKPC120BK
Weight 2.9 pounds
Rating 3.7 / 5.0

9. Gourmia GSV-130R

The Gourmia GSV-130R has a modern look with an attractive, contoured housing that makes it a stylish addition to any home kitchen. It's available in black, bronze, or white, easily clips to any pot or water container, and can be set in Fahrenheit or Celsius.
  • brightly backlit digital display
  • almost whisper quiet
  • temp is set in two-degree increments
Brand Gourmia
Model GSV-130B
Weight 3.4 pounds
Rating 4.1 / 5.0

8. PolyScience Creative Series

The PolyScience Creative Series is nearly a professional quality model, but kept in a home cook's price range, so everybody can make perfectly cooked, healthy meals. It can heat liquids as high as 210 degrees Fahrenheit and can also be set for Celsius temp. readings.
  • helpful quick-start guide
  • can heat up to 5 gallons of water
  • looks very industrial
Brand PolyScience Culinary
Model DSC-5AC1B
Weight 5.5 pounds
Rating 3.8 / 5.0

7. VacMaster SV1

The VacMaster SV1 has a well laid out digital control panel, and can attach to most containers via a screw clamp that offers more security than clip-on models. It has a stainless steel base that won't discolor or tarnish, even after years of use.
  • slim profile design
  • heats up to 30 liters of water
  • water temp can be off a few degrees
Brand Vacmaster
Model SV1
Weight 2.3 pounds
Rating 4.2 / 5.0

6. Sansaire SA15

The Sansaire SA15 is easy-to-use and has simple controls, which are perfect for beginners to try their hand at sous vide cooking. It gets water to temperature quickly and doesn't take up any more space than a champagne bottle.
  • one-tenth of a degree temp variance
  • used by many professional chefs
  • actively circulates water
Brand Sansaire
Model SA15
Weight 6.7 pounds
Rating 4.4 / 5.0

5. Sous Vide Supreme SVS10LS

The Sous Vide Supreme SVS10LS always keeps the water to within one degree of your desired cooking temperature to ensure you get the perfect cook on your food every time. Its large 11.2 liter container is enough to hold meals for even the largest families.
  • easy push-button convenience
  • lid can be used as a drip tray
  • can hold water temperature for days
Brand Sous Vide
Model SVS10LS
Weight 15.5 pounds
Rating 4.2 / 5.0

4. Tribest Sousvant SV-101

The stainless steel base of the all-in-one Tribest Sousvant SV-101 matches the decor in most modern kitchens and is attractive enough that you'll be happy to leave it on the counter. It features a transparent container that lets you keep an eye on the cooking process.
  • intuitive control panel
  • carafe is removable for cleaning
  • quiet circulation
Brand Tribest
Model SV-101
Weight 14 pounds
Rating 3.9 / 5.0

3. Anova Culinary PCB-120US-K1

The Anova Culinary PCB-120US-K1 conveniently connects to your smartphone for remote control and alerts, and comes with access to an Anova Culinary app, which includes a number of savory recipes. It features an adjustable clamp, making it compatible with most pots.
  • 7-8 liter-per-minute pump
  • dishwasher safe steel skirt
  • 99-hour cook timer
Brand Anova Culinary
Model PCB-120US-K1
Weight 5.2 pounds
Rating 4.9 / 5.0

2. ChefSteps Joule

The ChefSteps Joule measures just 11 inches long to conveniently fit in the average kitchen drawer. It is controlled via a smartphone app that lets you monitor it from anywhere and accepts voice commands for adjusting the temperature and stopping cooking.
  • magnetically attaches to pots
  • heats up to 10 gallons of liquid
  • sleek attractive housing
Brand ChefSteps
Model CS10001
Weight 2.4 pounds
Rating 4.8 / 5.0

1. Oliso Pro Smart Hub

The Oliso Pro Smart Hub is an all-in-one sous vide machine that doesn't require an external heat source or water container. Its 10.4 liter container can be removed from the induction cooktop, which can then be used with any other induction compatible cookware.
  • can be used as a crockpot
  • heats up extremely quickly
  • accurate to within half a degree
Brand Oliso
Model 60001000
Weight 24.3 pounds
Rating 4.8 / 5.0

Invention Of Sous Vide Cooking

The theory of sous vide was first proposed by physicist and inventor, Sir Benjamin Thompson in 1799. He described a system that used hot air to precisely control temperature over a long period of time to cook meat. Unfortunately for the culinary enthusiasts of the 19th century, he never created a device to accomplish this feat and the theory was forgotten for the next 150 years.

Much later in the 1960s, American and French engineers re-discovered the concept and created industrial sous vide machines for food preservation. This method of food preparation is what inspired French Chef Georges Pralus to look at sous vide as a way of cooking food. In 1974, while working at Troisgros, a three-Michelin star restaurant, he noticed that when he cooked a piece of foie gras, it shrunk by 40 to 50% and would lose its shape. He began to experiment with vacuum-packing it and cooking it in warm water baths in an attempt to preserve its size and shape. It worked and not only saved the restaurant a small fortune on foie gras costs, but also gave rise to a unique culinary technique.

He wasn't alone in his quest for a better way to cook meats. Around roughly the same time, Bruno Goussault was using the sous vide preservation technique in his home to increase the shelf life of frozen meat. He is credited with much of the understanding of the science behind the sous vide method. He researched the effect of temperature on a variety of foods in sous vide baths and is known to have trained many of the best chefs in the technique.

Both men claim to have invented sous vide, but are probably both equally deserving of the credit. Without one or the other, sous vide would not be in the repertoire of chefs today. In 1980 they collaborated to bring the process under French food safety standards so it could be used in professional restaurants.

Benefits Of Sous Vide Cooking

Sous vide allows anyone to achieve 100% consistent results that would be nearly impossible with traditional cooking techniques. The sous vide method is the only way to get a perfectly even cook on a piece of meat. In order to reach the ideal core temperature with a traditional cooking method, the outer edges must be subjected to a high temperature long enough for the heat to reach the core and properly cook it. This results in meat that has slightly overcooked edges, with a perfectly cooked interior. With a sous vide machine, every layer of meat from the edge to the center will be cooked to the exact same temperature.

Sous vide is also a healthier way to cook foods for two reasons: higher vitamin levels and less fatty oils. When cooking meats or vegetables on a pan or in the oven, one must coat them with enough oil to prevent them from sticking to the pan. With sous vide, there is no need to add any unhealthy oils to your food. It also allows you to preserve more of the vitamins naturally found in your food. High heat is known to break down vitamins, but sous vide doesn't expose your food to the extreme temperatures experienced in oven roasting and pan frying.

It can also help you save time and money. Instead of having to constantly watch the food in a pan or check its temperature in the oven, you can set the sous vide machine to a specific temperature and walk away. There is no chance of accidentally overcooking or burning your food. The sous vide technique also allows you to purchase cheaper cuts of meat and make them just as tender as the more expensive cuts you normally work with.

How To Sous Vide Properly

Sous vide is a simple cooking method that anyone can master after a few attempts. The first step is to start your warm water bath. This will allow it heat up while you prepare your food. Follow your particular device's instruction manual, which should give a detailed step-by-step guide on setting it up, turning it on, and adjusting the temperature. If you are unsure of the ideal temperature setting, consult a meat and poultry temperature guide.

The next step is to season your food and seal it in a bag. When first starting out, consider using less seasoning than you normally use when pan frying or oven roasting. Unlike these methods which drain a food's natural juices and burns them up, sous vide keeps these juices locked in allowing the food to retain its natural flavor. Seasoning your food can be as simple as adding some salt and pepper, or you can get more creative and add some herbs and aromatic spices. Once seasoned, use a vacuum sealer to suck out the air and seal the sous vide bag.

Your food is seasoned and sealed, and your sous vide machine has reached the ideal temperature; now it is time to start cooking. Slowly drop the sealed bag into the warm water bath, making sure it fully submerges in the water, then set the timer and wait. After your food has finished cooking remove it from the water, cut the bag and remove the contents. If you are cooking meat, fish, or poultry, it is advisable to sear it in a very hot pan or with a culinary torch to caramelize the exterior before serving.

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Last updated on June 13, 2017 by Brett Dvoretz

A wandering writer who spends as much time on the road as behind the computer screen, Brett can either be found hacking furiously away at the keyboard or perhaps enjoying a whiskey and coke on some exotic beach, sometimes both simultaneously, usually with a four-legged companion by his side. He hopes to one day become a modern day renaissance man.

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