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Water oven or thermal circulator

Hi there!

I'm new here so I guess this is not a new question but I haven't found the answer inside the comunity!!

I'd like to give it a go with Sous Vide at home but I'm not sure about buying a water oven or a thermal circulator. What is the diference? What would be better for beginners/home cooking?

Thank you very much!!

Alicia

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I have no experience with Water Ovens (I assume you mean like the Sous Vide Supreme) but imo they are strictly inferior to a circulator.

Pros to a circulator

-Any size container that is deep enough

-Circulates so not hot/cold spots

-I believe they are more precise on temperature maintaining regardless.

-easier to clean

-Easier to store (far far far easier)

-Cheaper last time I looked at them.

Pros of a Oven.

-I got nothing?

-Doesnt circulate for the tiny # of recipes that don't want circulation.

I see... I think it is enough to take a decision

Thank you very much!!

a.

I have a water oven and a circulator. Here are my thoughts on the two:

http://www.chefsteps.com/forum/posts/sous-vide-supreme/comments/d5637119-11ee-496b-8197-d18047aa0d1b

Thank u very much Mike!! I didn't know about Anova ;-) Thanks a lot!

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