There are other water bath style sous vide cookers on the market, but not all are equal. For example, some lack precise temperature control and others have motors which may require cleaning and maintenance. The reference chart below offers some guidance on what to consider when choosing the right sous vide machine for your needs.
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|Features||SousVide Supreme®||SousVide Supreme Demi®||What to Look For|
|Water Bath Capacity||11 Litres||9 Litres||Other machines have smaller capacity that could limit the types of food you cook and the number of portions. Thus, if you want the option of cooking a roast or other large cuts of meet, check the depth and capacity.|
|Cooking Capacity||20 (115) gram portions||12 (115) gram portions|
|Max Water Bath Depth||7 inches, deep enough to cook roasts, leg of lamb, etc.||6 inches, deep enough to cook roasts, leg of lamb, etc.|
|Actual Water Temperature Displayed||
Yes. The user knows at all times what the water temperature is in the unit.
Some units may not display the actual temperature of the water bath when it is heating up. It is important to know when the water temperature is at the desired cooking temperature or if it should deviate from the target temperature.
|Temperature Control||Holds +/- 1ºF (.5ºC). PID technology with sensitive thermistor accurate to maintain temperature within this narrow range.||It is important to understand how the temperature is controlled. For accuracy, a thermistor or PID is required. If the unit uses a simple on/off thermostat, it will create wide ranges of temperatures unsuitable for sous vide cooking.|
|Manufacturers Stated Temperature Range||Lowest 86ºF/30ºC and highest 210ºF/99ºC||Check the temperature ranges to ensure they will meet your cooking needs.|
|Auto Shut Off||For safety, the unit will remain on until turned off by the user to prevent food spoilage. There is a timer but it does not shut off the unit when the time has elapsed.||It is not desirable for the unit to shut off automatically after the timer elapses, as if the food is left there for prolonged periods at lower temperatures, it can present the danger of food spoilage, the growth of food-borne bacteria, and the heightened risk of food poisoning;|
|Pre-Heating Time||From 70ºF/21ºC to 140ºF/60ºC = 20 to 30 minutesFrom 70ºF/21ºC to 194ºF/90ºC = 35 to 45 minutes||Some machines can take a much longer time to heat up.|
|Timer Min/Max||1 minute to 99 hours. Suitable for all food.||Some timers do not cover this range, which will be limiting for all types of food.|
|Celsius and Fahrenheit?||The SousVide Supreme is programmable in both temperature readings.||Some machines offer C or F temperature readings and not both options.|