7 Best Sous Vide Machines You Can Buy
Step up your cooking game with this great kitchen tool.
Tested by Joy ChoAssistant Food Editor
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Sous vide machines have been useful for professional restaurant chefs for decades, thanks to their promise of precise, hands-free cooking. But these tools, also known as immersion circulators or sous vide cookers, have been gaining more and more popularity with home cooks. These machines heat a water bath to a specific temperature and then maintain it so the water gently cooks submerged foods encased in a vacuum-sealed bag. They are controlled in one of two ways — via the product's interface or an app — so you can cook proteins, veggies and more to your desired doneness.
At the Good Housekeeping Institute, our experts tested 15 sous vide machines from top kitchen appliance brands, evaluating their ability to maintain the set temperature and how they cooked a variety of foods. Our favorite sous vide machines use a slow and gentle cooking method that is helpful when making sous vide machine recipes (tender, perfectly cooked steak, anyone?) Plus, they all provide a hands-off method so you can walk away, like you would your slow cooker or InstantPot.
Best Overall: Anova Precision Cooker Pro
Best Value: Instant Pot Accu Slim Sous Vide Immersion Circulator
Best for Beginners: Anova Precision Cooker 3.0
Best Design: Breville Joule Turbo Sous Vide
Best Splurge: Typhur Sous Vide Station
Anova Culinary Sous Vide Precision Cooker Pro
Pros
- Heated quickly and maintained temperature well
- Detachable clamp fits most pots
Cons
- Timer is quiet and easy to miss
A leading maker of immersion circulators, Anova’s Precision Cooker Pro heated our water bath quickly and maintained the set temperature within 0.1 degrees, which is important when trying to get the most accurate results to cook foods to the desired doneness. The Sous Vide Precision Cooker Pro is the brand's highest-wattage cooker, and our testers noted that the Anova Pro was "efficient, with a quick heat time," thanks to the high wattage.
This pick also has a user-friendly manual and is Wi-Fi enabled to pair with the Anova app, which can act as both a cooking guide and recipe inspiration. The detachable clamp is adjustable so it can secure onto multiple pot sizes. The base separates from the stick for easy cleaning.
Take note: While our testers found that the machine is a little heavy and noted that it was "clunky" in comparison to other models, the thick power cord and the body felt durable. We did find that the timer is extremely quiet and hard to hear, but the cooker won’t stop circulating until you turn it off, so your food should stay safely at the set temperature after the cook time is complete.
Dimensions: 13.8" x 3.5" x 2.4" | Weight: 3 lbs | Control method: Built-in interface and app | Wattage: 1,200 | Maximum water temperature: 197°F |
Instant Pot Accu Slim Sous Vide Immersion Circulator
Pros
- Slim and compact design
- Beginner-friendly interface
Cons
- Clamp isn't adjustable, so may not fit all pots
This Instant Pot model is not the most powerful option on the market, but it is sleeker and smaller than many we tested, and the control panel is clear and easy to program. The size makes for easy storage, and the clear interface is color-coded so our testers found it easy to see when the machine was preheating, cooking and done at a glance.
It got solid ratings in our tests and can be trusted to maintain a set temperature to cook chicken, steak, eggs and more. Our testers were pleasantly surprised by its quietness when heating, and that it came to an accurate and precise temperature quicker than some other models we tested. The manual has simple instructions and a thorough cooking guide, so it’s a great option for beginners.
Take note: The clamp on the machine is attached at a fixed height, so you may not be able to use it with every pot in your kitchen.
Dimensions: 16.06" x 7.28" x 4.92" | Weight: 2.82 lbs | Control method: Built-in interface | Wattage: 800 | Maximum water temperature: 203°F |
Anova Culinary Sous Vide Precision Cooker 3.0
Pros
- Inexpensive for a high-wattage model
- Connected app provides user-friendly guides
Cons
- Alarm is quieter than other models
Similar to our top pick, this Anova Precision Cooker 3.0 is very straightforward to use with the same intuitive touchscreen control panel and app compatibility. This model has only 100 fewer watts than the brand's Pro version, but clocks in at half the price.
Testers noted that the machine was quiet for how powerful it is, and boasted a sleek design that's easy to store. When cooking eggs, our testers were impressed by the results as well as how quickly the machine brought water up to temperature.
Because the 3.0 is compatible with the same app as the Pro model, it has similar functionality, and can guide sous vide beginners through simple recipes. The 3.0 is also more lightweight than other models but still comes with a thick power cord that our testers found to be durable.
Take note: Testers reported that the alarm was quieter than other models tested and was occasionally easy to miss when food was finished cooking.
Dimensions: 5.51" x 3.07" x 12.79" | Weight: 1.92 lbs | Control method: Built-in interface and app | Wattage: 1,100 | Maximum water temperature: 197°F |
Pros
- Sleek design
- Heats quickly
Cons
- No onboard controls; only programmable via the app
Don’t let the minimalist design of the Joule Sous Vide fool you: This small machine doesn’t sacrifice substance for style. In testing, the Joule heated our water bath faster than most models, thanks to its high wattage. The Joule comes with a smaller clamp than others we tested, making it slightly less stable than others, but the suction bottom keeps it standing sturdily in a pot. Our testers found that the magnetic bottom felt secure and weren't worried about it tipping over.
The sleek design also means that it fits nicely into kitchen drawers, so it could be a good option for those who want to sous vide but have minimal kitchen storage space. The app is also straightforward with accurate time and temperature presets,
Take note: The app is the only way to operate the device: There are no controls on the cooker itself (only the on/off button). Testers noted that this could be tricky for some users, as you need to rely entirely on a Wi-Fi connection and phone battery, and testers also briefly experienced Wi-Fi disconnection while cooking both steak and eggs.
Dimensions: 11" x 1.85" x 1.85" | Weight: 1.28 lbs | Control method: App only | Wattage: 1,100 | Maximum water temperature: 208°F |
Pros
- Easy to set up
- Produced consistent results
Cons
- Alarm is quieter than other models
Looking to upgrade to a sous vide machine with all the bells and whistles? This is the one for you. In testing, the Typhur Sous Vide Station impressed our Lab experts with its consistency, user-friendly set-up, and sleek and luxurious interface, making it great for a home cook who wants to up their culinary skills.
Testers also noted that the machine was relatively quiet for its size and power, which allowed it to heat up faster in testing than other models. The machine produced well-cooked hard-boiled eggs and tender steak.
Take note: The price of this machine is higher than most models and it takes up significant counter space, but our testers appreciated that the station came with everything you'd need to sous vide at home. Testers also found that when cooking finished, the alarm was easy to miss, so listen carefully.
Dimensions: 12.6" x 4.7" x 16.3" (circulator tower) | Weight: 19.72 lbs | Control method: App only | Wattage: 1,750 | Maximum water temperature: 194°F
Crock-Pot 6-Quart Slow Cooker with Sous Vide
Pros
- Easy to use
- Multi-functional
Cons
- Took longer to come to temperature than other models
A winner in this year's GH Kitchen Gear Awards, this multitasking slow cooker has an integrated sous vide function, meaning that you can also use it to cook foods in a water bath, so it is more versatile than other sous vide machines and slow cookers on the market.
Our testers found the machine easy to use, including the sous vide function, and many noted that the digital functions were easy to read and program. In testing, the sous vide function produced both tender and well-cooked steak as well as good hard-boiled eggs with supple whites. Testers also noted that the dishwasher-safe bowl made clean-up easy and convenient.
Take note: When setting up for sous vide, the Crock Pot cooker took about 50 minutes longer to heat than the other models tested. It also takes up significantly more space than other sous vide machines, but testers noted that the modern design of the slow cooker means it looks pretty on a kitchen counter.
Dimensions: 17.50" x 11.37" x 9.13" | Weight: 12 lbs | Control method: Built-in interface | Wattage: 280 | Maximum water temperature: 190°F |
Pros
- Produced consistently cooked ingredients
- Comes with all necessary accessories
Cons
- Takes up more counter space than other models
Testers enjoyed using Dash's sous vide cooker for its consistent and accurate cooking in testing both steak and eggs. While it takes up a significant amount of counter space, testers found that it didn't look clunky on the countertop, and praised the machine for its audible alerts when cooking was finished.
In testing, the machine cooked decent steak and eggs. It also maintained an accurate temperature, within 0.6°F for eggs. The machine also comes with bags and a vacuum sealer, which proved to be a helpful addition for anyone who is looking to complete their sous vide set-up with one purchase.
Take note: Testers appreciated the audible alerts but noted that the machine made loud noises when the buttons were pushed. They also noticed that it took the bath took longer than stick models to come to temperature.
Dimensions: 9.4" x 14" x 11" | Weight: 7.7 lbs | Control method: Built-in interface | Wattage: 700 | Maximum water temperature: 194°F |
What is sous vide cooking?
Sous vide translates from French to "under vacuum," which refers to the sealed pouches of food that are cooked in a water bath. A sous vide machine controls the temperature of that water bath, heating it to a precise temperature so it can gently cook the food in sealed plastic bags (often used for pieces of meat) or, sometimes, glass jars (frequently used for custards or patés).
Because the water does not exceed the set temperature, this style of cooking makes it hard to overcook food, which is helpful for those who cook meat frequently. It’s great for tough, less expensive cuts of meat, like pork butt or brisket, that benefit from long cook times so they can become tender. It's also well suited to cooking eggs, vegetables and even yogurt because of the precise temperature that one can achieve using an immersion circulator.
How we test sous vide machines
To help you find the sous vide cooker that’s best for you, the Good Housekeeping Test Kitchen team and the experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab tested 10 immersion circulators, including stick models and sous vide baths, in our most recent round of testing to analyze ease of use and performance. Initially, our testers reviewed the manuals of each machines, analyzed the set-up instructions and reviewed the control panels and additional accessories, such as the clip, to determine ease of use.
Our testers used the same set-up to test each machine, including adding the same amount of water in each vessel. We measured how quickly each machine took to heat up to 129°F and tested the accuracy of temperature by noting any variation in temperature using thermocouples (pictured). Then we tracked its consistency with a data logger and measured how much water evaporated over a set amount of time.
We then put each appliance to work by sous viding steak and hard boiling eggs to test performance. We added a 1-inch thick boneless NY strip steak seasoned with ¼ teaspoon kosher salt along with 2 medium cloves of garlic and a 6-inch sprig of rosemary in a gallon-size Ziploc freezer bag (pictured).
Each steak was cooked for one hour to medium rare, then allowed to rest for 10 minutes, before cutting it in half to see how it cooked. We then seared each steak on a cast-iron skillet for 2 minutes on each side; let it rest for 10 minutes, then sliced and tasted the results.
After cooking steaks, we captured the time it took for each machine to rise from 129°F to 195°F, our optimal temperature for cooking eggs (pictured). We cooked three large eggs for 20 minutes, then transferred them to an ice bath for 5 minutes. We then peeled and sliced the eggs to see how well each one cooked.
What to look for when shopping for the best sous vide machine
✔️ Interface/app/timer: Some newer sous vide machines can be paired with a smartphone app to help you control and monitor the temperature, set timers and even save recipes and create presets. One pick on our list — the Joule Sous Vide — functions solely via an app, but some also have an interface on the device itself. If you’d rather not use an app, look for a model with a clear display and easy-to-use controls located on the appliance.
✔️ Temperature control: While it may seem like machines that can reach higher temperatures are better, that isn’t always the case for sous vide cookers. Recipes rarely call for high heat because they usually need to only reach the temperature required for specific doneness — like 165˚F for chicken. The more critical factor with temperature control is accuracy: Look for a sous vide cooker that has precise programming that allows you to set it to the integer, or even half-integer, and that can maintain the temperature with consistency. Most sous vide cookers reach around the same maximum water temperature.
✔️ Attachment method: Sous vide cookers attach to the side of whatever container you plan to use (such as a Dutch oven or a large storage container) via a clamp — generally a clip-on or screw-on style. One isn’t better than the other, but the screw-on clamps do require a little more manual effort. Some machines also have a magnet on the bottom or side to help hold the cooker in place so it doesn’t wobble around if you use a metal container.
✔️ Dimensions: While size isn’t necessarily an indication of power, it's an important consideration because it can affect what container or pot it can be attached to. Make sure the immersion circulator you have in mind will fit easily in the container you intend to use. The size and weight of your sous vide cooker also determine how you can store it. While heavier machines may be more durable, weight doesn't necessarily equate with power and can make the machine unwieldy.
✔️ Wattage: This affects how much water the sous vide cooker can heat and how quickly it can do so. If you plan to use a big container for large foods or bulk cooking, it might be a good idea to look for a higher wattage. If you plan to use a small container or a pot, a machine with lower wattage will do the trick.
Is a sous vide machine worth it?
If you're a fan of hands-off cooking techniques, like slow cookers and Instant Pots, you'll likely also appreciate the ease of using a sous vide machine. The benefit of the technique is that you can sous vide just about anything from steak to boiled eggs.
The machine takes up relatively little space too, and with various price points, you can find the machine that works best for your budget. If you're looking to upgrade your cooking or try a new style, it could be worth buying a sous vide machine.
How to cook sous vide
The method of cooking sous vide is essentially very precise poaching, which allows for meats, vegetables and eggs to come to a desired internal temperature without the risk of overcooking. If you’re just beginning your sous vide journey, starting with a piece of steak may be the easiest way to learn the ins and outs of your sous vide cooker.
- Begin by adding your immersion circulator to a large pot of water (making sure the pot is placed on a trivet, as it will get hot as the water heats up). Set the temperature of your machine using its interface. (We like to set the temperature to 130°F for a medium-rare steak.)
- Next, add your steak to a resealable plastic bag, or if you’re using a vacuum sealer, the provided plastic that you’ll then seal. Be sure to season steak with salt and pepper before sealing. You can also introduce aromatics now, such as herbs like rosemary or garlic to impart extra flavor to your steak. Then seal the bag, removing as much air as possible.
- Once the water bath has preheated, submerge the bag in the water bath, and leave it to cook until desired doneness. For steak, we allow 30 minutes of cooking at 130°F for every 1/2 inch of thickness.
- Finally, when the steak has reached the desired temperature, remove the bag from the water and remove the steak from the bag. While this final step is not required, searing the outside of your steak will render it golden brown. It is already fully cooked at this point so the additional step of searing will give you a delicious crust.
Note: All sous vide machines have a maximum submersion time of around 6 hours, at which time the plastic bag may begin to open, risking the introduction of water to your food. It’s important to consider that each protein or vegetable may also begin to change texture or flavor the longer it is being sous vide, so be sure to consider manufacturer directions on the connected app or in the manual of your sous vide machine. Our favorite machines come with specific instructions giving time and temperature suggestions for a variety of foods.
Looking to expand your sous vide knowledge beyond steak? Recipes are a good place to start until you get the hang of the process: We have a list of the best sous vide recipes for everything from steak to chicken and crème brûlée.
Why trust Good Housekeeping?
Associate Food Editor Becca Miller is the most recent updater of this article. Since starting at GH in 2018, she has written about all kinds of food products and kitchen appliances. As an avid home cook, she particularly loves multitasking tools, like sous vide machines, Instant Pots and kitchen knives.
Nicole Papantoniou, who wrote the original version of this article, is the director of the Kitchen Appliances and Innovation Lab, where she's constantly testing new kitchen products and food items. She frequently tests smart kitchen appliances, and the best brisket she ever made was cooked with an immersion circulator.
Joy Cho is the assistant food editor with the Good Housekeeping Food Team. She develops and tests recipes to ensure both deliciousness and accuracy. She tested the latest batch of sous vide machines, learning the ins and outs of 10 sous vide machines on the market to produce accurate testing results. She uses kitchen tools every day as a part of her job and personally, and she’s particularly a fan of microplanes, Y-peelers and quarter-sheet trays.
Nicole (she/her) is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.
Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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