Joule life span and energy consumption.

What is the typical power consumption of Joule?, I am concerned about the price of running Joule say for 24 hours in a water bath. Also what would be a rough estimate on the average lifespan of Joule.

Thanks

Rodrigo

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

There is a lot of info needed to answer this question,,,cooking temp. insulation, lid/no lid, cost of electricity etc. All that being said IF it ran continuously (which it will not) it would use 1.1 kilowatts an hour . my cost of electricity is 11 cents a kilowatt, so it would cost less than $2.64 to run it 24 hours...at 135F it would probably not cost more than $1.50...

Rob

AngelArs_240456

Because the heating unit on Joule is more efficient than any other Sous Vide circulator on the market, you will save more money using Joule than using any other Sous Vide circulator.

Bottom Line: if you plan on cooking Sous Vide, and you want to save money cooking it, then Joule is the obvious choice.

The lifespan/longevity part of the question was previously answered below.

All I know is May 2016 is almost here, and I can’t wait to be in pure Sous Vide heaven with Joule.

lfmichaud

Perfectly related article...

TL;DR cents by hour

fisher23

Thank you for the link to that article.... Accordingly, mine for a 24 hour cook with the lid consumes about 3.77 kW at 140°F. My electric rate per KWh is .065¢ so that would be .245 cents, just less than 25¢ for a 24 hour cook. I know that is a lot less than my oven. I expect that Joule will cost even less due to its more efficient thick film heater.

sdirghalli

As HammeredChef mentioned, there are a lot of factors that go into answering that question. I can say this, I have an Anova PC (and REALLY waiting for my Joule to ship!) and some simple insulation makes a big difference. I have an old styrofoam cooler that I use to keep my sous vide setup insulated, if it is a small vessel like a pot then I just use the lid to insulate the pot from the counter top. If I'm using a larger cambro (or if I am cooking for longer periods of time) then the whole thing goes inside the cooler. It makes a significant difference and the heater cycles on far less frequently. Also, covering the cooking vessel with plastic wrap makes a big difference in heat loss as well as mitigating evaporative loss. I guess the bottom line is that sous vide is an efficient way to cook and can be made even more so with some really inexpensive material you probably have lying around.

Epignathus_1058954

In a 7 quart plastic container, insulated on all sides with towels, my Joule draws 1100 Watts for about 5 minutes, bringing the room temperature water up to the cook temperature, say 145 degrees Fahrenheit. It then pulse width modulates down to a pretty much steady-state draw of 45 Watts. If I add food, power ups to around 350 Watts just for a minute-or-so, and then back down to about 45 Watts. It takes no more energy than leaving a 60 Watt incandescent light on for the cook duration.