The 5 Best Sous Vide Machines, According to Our Kitchen Lab Tests
Introduce this hands-free cooking method to your weekly meal repertoire.
Tested by Joy ChoAssistant Food Editor
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Although sous vide machines first gained popularity among professional restaurant chefs thanks to their precise, hands-free cooking, this small kitchen appliance has become a mainstay for many home cooks.
Also known as immersion circulators or sous vide cookers, sous vide machines heat a water bath to a specific temperature and then maintain that temperature so the water gently cooks submerged foods encased in a vacuum-sealed bag. You can control these machines via the product's interface or an app. One of the biggest advantages of sous vide cooking is its versatility—you can prepare nearly anything, from steak and boiled eggs to vegetables and more.
Experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab most recently tested 15 sous vide machines, evaluating each model's ability to maintain a set temperature and how well they cooked a variety of foods.
Best Deal
Anova Culinary Precision Cooker Pro
Pros
- Heats quickly and maintains temperature well
- Detachable clamp fits most pots
- Durable power cord and body
Cons
- Timer is quiet and easy to miss
WHAT TO KNOW: A leading maker of immersion circulators, Anova's Precision Cooker Pro is the brand's highest-wattage sous vide machine. It comes with 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, allowing it to secure onto multiple pot sizes. The base separates from the stick for easy cleaning.
HOW IT PERFORMED IN OUR TESTS: The Anova 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. 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.
Our testers noted that this pick was "efficient, with a quick heat time," thanks to the high wattage. While our testers found the machine to be a little heavy and noted it was "clunky" compared to other models, they appreciated the thick power cord and durable body.
Features at a Glance
| Dimensions | 3.46" x 2.6" x 13.78" |
| Weight | 2.84 lbs |
| Control method | Built-in interface and app |
| Wattage | 1,200 W |
| Maximum water temperature | 197°F |
Pros
- Slim and compact design
- Beginner-friendly interface
- Quiet operation
Cons
- Clamp isn't adjustable, so may not fit all pots
WHAT TO KNOW: 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.
HOW IT PERFORMED IN OUR TESTS: This immersion circulator received 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. Note that 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.
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| Dimensions | 4.6" x 2.6" x 13.5" |
| Weight | 2.82 lbs |
| Control method | Built-in interface |
| Wattage | 800 W |
| 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
- Lightweight but durable
Cons
- Alarm is quieter than other models
WHAT TO KNOW: 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—and that's before sales.
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.
HOW IT PERFORMED IN OUR TESTS: 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. Testers also reported that the alarm was quieter than other models and was occasionally easy to miss when food was finished cooking.
| Dimensions | 4.1" x 3.07" x 12.8" |
| Weight | 1.92 lbs |
| Control method | Built-in interface and app |
| Wattage | 1,100 W |
| Maximum water temperature | 197°F |
Pros
- Compact
- Heats quickly
- Easy-to-use app
Cons
- No program controls on device
WHAT TO KNOW: Don’t let the minimalist design of the Breville Joule Sous Vide fool you: This small machine doesn’t sacrifice substance for style. The compact design means that it fits nicely into kitchen drawers, so it's a good option for those who want to sous vide but have minimal storage space.
HOW IT PERFORMED IN OUR TESTS: 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.
We found the app to be straightforward with accurate time and temperature presets. However, 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. Some testers briefly experienced Wi-Fi disconnection while cooking both steak and eggs.
| Dimensions | 11.5" x 2" |
| Weight | 1.5 lbs |
| Control method | App only |
| Wattage | 1,100 W |
| Maximum water temperature | 208°F |
Pros
- Easy to set up
- Produced consistent results
- Quiet operation
- Heated up quickly
Cons
- Expensive
- Large footprint
WHAT TO KNOW: Looking to upgrade to a sous vide machine with all the bells and whistles? This is the one for you. 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.
HOW IT PERFORMED IN OUR TESTS: The Typhur Sous Vide Station impressed our Lab experts with its consistency, user-friendly setup, 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. 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 W |
| Maximum water temperature | 194°F |
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 15 immersion circulators, including stick models and sous vide baths, in our most recent round of testing to analyze ease of use and performance.
- Temperature accuracy: We measured how quickly each machine took to heat up to 129°F and tested the accuracy of the 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.
- Performance: We then put each appliance to work by sous videing steak and hard-boiling eggs. We added a 1-inch thick boneless New York strip steak seasoned with ¼ teaspoon kosher salt, along with two 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 in a cast-iron skillet for two 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 five minutes. We then peeled and sliced the eggs to see how well each cooked.
- Ease of use: Consumer testers reviewed the manuals of each machine, analyzed the setup instructions, and reviewed the control panels and additional accessories to determine ease of use.
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 Breville 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 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 only need to 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 the cooker can maintain the temperature with consistency.
✔️ 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.
✔️ 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 large container for cooking large quantities 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.
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 for cooking eggs, vegetables, and even yogurt, thanks to the precise temperature control achievable with an immersion circulator.
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 the 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 the 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 six 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 the manufacturer's 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.
Can you cook sous vide in your oven?
GH kitchen experts are starting to see ovens feature built-in sous vide cooking. Ovens work by reaching a high temperature, then lowering it to another temperature until they need to start working again. With built-in sous vide cooking, ovens can cycle through these temperatures in a smoother, more consistent way, helping you cook food at a precise temperature for a long period of time.
Ovens with sous vide, however, are high-end and expensive, so we still feel the best solution for the average home chef is to purchase a separate sous vide machine.
Why trust Good Housekeeping?
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 was the former assistant food editor with the Good Housekeeping Food Team. 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.
Former Associate Food Editor Becca Miller most recently refreshed this shopping guide.
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!).
