I very nearly pledged on the Sansaire, but at the time I hadn’t actually tried any sous-vide cooking. I built my own to see if it was worth it (buying a temperature probe and doing a little programming work was a lot cheaper for trying things out), and now I can’t stop raving about it.
Of course, with the Anova and Sansaire so close in price and capabilities based on the reviews I’ve seen, it’s tough to choose one.
