The 10 Best Sous Vide Cookers

Updated March 26, 2018 by Ezra Glenn

10 Best Sous Vide Cookers
Best High-End
Best Mid-Range
Best Inexpensive
We spent 47 hours on research, videography, and editing, to review the top options for this wiki. Experience foods you've been eating for decades as if it was the first time with one of these sous vide cookers. Just seal your food in an airtight plastic bag, immerse it in water, and you'll wind up with succulent, moist, and evenly-cooked meals every time. They're available in a range of styles, and some even feature wireless connectivity so they can be monitored or controlled from anywhere. 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 chosen setting, as evidenced by its built-in thermometer. Unfortunately, it tends to be a bit noisy unless the water is at the perfect level.
  • compact and easy to store
  • defaults to celcius
  • not the most durable option
Brand NutriChef
Model PKPC120BK
Weight 3.3 pounds
Rating 3.7 / 5.0

9. Sansaire SA15

The space-age Sansaire SA15 is easy-to-use and has simple controls that are perfect for beginners to try their hand at this innovative style of cooking. It gets water to temperature quickly and doesn't take up any more room than your average bottle of champagne.
  • great for warming milk and formula
  • precise to a tenth of a degree
  • housing is prone to cracking
Brand Sansaire
Model SA15
Weight 5.6 pounds
Rating 4.4 / 5.0

8. PolyScience Chef Series

For those in the industry, the PolyScience Chef Series is a professional quality option that doesn't take up too much space. It can be set to precise temperatures down to the tenth of a degree and comes with a carrying case, but it is far too expensive for the home cook.
  • can heat up to 8 gallons of water
  • good for use in restaurants
  • made in the usa
Brand PolyScience Culinary
Model SVC-AC1B
Weight 11 pounds
Rating 3.6 / 5.0

7. Sous Vide Supreme SVS10LS

The Sous Vide Supreme SVS10LS always keeps water within one degree of your desired cooking temperature to ensure you get the perfect finish on your food every time. Its large 11.2 liter container is enough to hold meals for even the largest families.
  • simple self-contained design
  • can maintain temperature for days
  • lid tends to drip when removed
Brand Sous Vide
Model SVS10LS
Weight 18.2 pounds
Rating 4.2 / 5.0

6. 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 digital control panel
  • container is removable for cleaning
  • instructions could be more specific
Brand Tribest
Model SV-101
Weight 14 pounds
Rating 3.9 / 5.0

5. Slaiya Pro Edition

Its elegant faux-marble finish is far from the only thing that will endear you to the Slaiya Pro Edition. It features a removable clamp that allows it to be inserted into a variety of containers, and comes apart quite easily for cleaning.
  • auto shutoff when water level is low
  • backed by a two-year warranty
  • screw-on clamp isn't the most robust
Brand Slaiya
Model pending
Weight 5.2 pounds
Rating 4.5 / 5.0

4. Anova Culinary Wi-Fi

The Anova Culinary Wi-Fi conveniently connects to your smartphone for remote control via its companion app, even when you're not at home. This functionality is especially useful as it can be set for cook times of up to 99 hours.
  • adjustable clamp for a universal fit
  • alexa voice control compatible
  • steam can throw off its thermometer
Brand Anova Culinary
Model A3.2-120V-US
Weight 16 ounces
Rating 4.4 / 5.0

3. Forsous 800W

For those new to immersion cooking, the Forsous 800W is a great place to start. It is inexpensive and easy to use thanks to the scrolling dial that controls its LED display and makes it a breeze to set cooking times and temperatures.
  • highly accurate heat control
  • can be set as high as 210 degrees f
  • good for chefs who prefer simplicity
Brand Forsous
Model pending
Weight 3.6 pounds
Rating 4.6 / 5.0

2. Gourmia GSV-138

The Gourmia GSV-138 has a modern look with an attractive, contoured housing that makes it a stylish addition to any home kitchen. Though it can be a bit loud, it is reliable, clamps securely to any pot or other suitable container, and can be set in Fahrenheit or Celsius.
  • easy to read lcd screen
  • very simple to set up
  • includes a recipe booklet
Brand Gourmia
Model pending
Weight 3.2 pounds
Rating 4.4 / 5.0

1. ChefSteps Joule

The ChefSteps Joule measures just 11 inches long, so it conveniently fits 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 cook time.
  • clamp-free magnetic design
  • can heat up to 10 gallons of water
  • sleek and attractive housing
Brand ChefSteps
Model 4186JW120B
Weight 2.3 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 March 26, 2018 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.

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