ISI Whipping Siphon: Pros and Cons of Thermowhip

Hello
I'm writing to inquire about the benefits of the ISI thermowhip whipping siphon. It would seem valuable to have a siphon that maintains its contents at the same temperature for a long time. On the other hand, could this product be undesirable for working with things like gelatin or other products that must be cooled or heated alternatively? Overall, would you still recommend the ISI Gourmet whip plus 1qt for all intensive purposes? Thank you.

Link to Thermowhip whipping siphon: http://www.amazon.com/iSi-Thermo-Polished-Stainless-Whipper/dp/B0026RNVIS/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1393754257&sr=1-1&keywords=thermowhip

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Comments

Manfred_18311

http://forum.chefsteps.com/discussion/27/isi-vs-other-brands#latest

prince_of_porcelain

I have a thermowhip. I use it regularly, and wish I'd gone with the standard version almost as often. Holding @ temp may be valuable in some situations, but I'd much rather forego that to have the ability to heat or cool products easily after they are in the siphon.

Max_Diamond_11557

Thanks guys, this helps a lot!

Pepijn_31744

I have the thermowhip as well. I bought it, because I didn't have a sous vide setup to hold the whip at temperature back then. I most often use it for warm preparations so at the time it made sense. Since I got the sous vide setup I've been slightly regretting that choice though.