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4 Best Sous Vide Machines
These are the top sous vide machines on the market, according to our testers.
This article was updated in December 2022 to ensure all product picks tested and vetted by the Good Housekeeping Institute Kitchen Appliances and Innovation Lab were in stock and reflected current pricing. We also added more detail about each product as well as information on how to sous vide and what to look for when shopping.
Sous vide machines, once associated with professional chefs, are gaining popularity with home cooks thanks to their small size and promise of precise, hands-free cooking. These devices — also known as sous vide cookers and immersion circulators — work by heating a water bath to the desired temperature and then maintaining that temperature so the water can gently cook sealed and submerged foods to your ideal doneness. They make it easier to avoid over- or under-cooking food, which is great news for both pricier cuts of meat you don't want to ruin as well as cheaper cuts because the low-and-slow cooking gives the tougher meats a chance to break down and get tender and delicious.
All of our top picks are immersion circulators, a style that clips to the side of the pot or basin and works to keep the water at a consistent temperature. They are different from the tub-style of sous vide machines that resemble slow cookers, with a lid to help prevent the water from evaporating. Both kinds use a slow and gentle cooking method that can take anywhere from 2o minutes for fish filets to all day for spare ribs. The best part? You can walk away after dropping your food into the water bath (you can use either a vacuum-sealed bag or a reusable zip-top bag). You simply let your food hang out in the water bath with no need for constant babysitting, similar to your slow cooker or InstantPot.
At the Good Housekeeping Institute, we've been testing all manner of smart kitchen appliances, including sous vide cookers, for years. We tested 13 of the top brands of sous vide machines by evaluating how well they maintained the set temperature and how easy they were to use while cooking a variety of foods.
Our top picks:
- 1
- 2
- 3
- 4
Read on for additional information on how we tested sous vide cookers, how to use one and what to consider for when shopping for one. Looking for even more ways to make cooking easy and delicious? Check out our guides to the best Dutch ovens and the best immersion blenders.
Anova Culinary Sous Vide Precision Cooker Pro
Anova Culinary Sous Vide Precision Cooker Pro
Pros
- Heated quickly and maintained temperature well
- Detachable clamp fits most pots
Cons
- Timer is quiet and easy to miss
Anova’s Precision Cooker Pro heated our water bath in record time and maintained the set temperature within 0.1 degrees, and its large touchscreen panel is extremely intuitive. The detachable clamp is adjustable so it can secure to multiple different sizes of pot. This pick also has a user-friendly manual and is Wi-Fi enabled to pair with the Anova app, which includes presets that can act as both cooking guide and recipe inspiration. We did find that the timer is extremely quiet and hard to hear, but the cooker won’t stop circulating until you turn it off, so your food should stay safely at the set temperature after the cook time is complete.
| Dimensions | 13.8" x 3.5" x 2.4" |
|---|---|
| Weight | 3 lbs |
| Control method | Built-in interface and app |
| Wattage | 1,200 watts |
Instant Pot Accu Slim Sous Vide Immersion Circulator
Instant Pot Accu Slim Sous Vide Immersion Circulator
Pros
- Slim and compact design
- Beginner-friendly interface
Cons
- Clamp isn't adjustable, so may not fit all pots
- Lacks the power of other models
The Instant Pot model is not the most powerful option on the market, but it is sleeker and smaller than most, and the control panel is clear and easy to program. The manual has simple instructions and a thorough cooking guide, so it’s a great option for anyone newly interested in sous vide cooking. It got solid ratings in our tests and can be trusted to maintain a set temperature to cook chicken, steak and eggs. The clamp is attached at a fixed height, so you may not be able to use it with every pot in your kitchen, but it’s a solid pick that’ll get the job done.
| Dimensions | 16.06" x 7.28" x 4.92" |
|---|---|
| Weight | 2.82 lbs |
| Control method | Built-in interface |
| Wattage | 800 |
Anova Culinary Sous Vide Precision Cooker Nano
Anova Culinary Sous Vide Precision Cooker Nano
Pros
- Budget-friendly
- Intuitive touchscreen interface
Cons
- Clamp height may not fit in all pots
- Takes a while to heat water
Similar to our top pick, the Pro, this Anova Precision Cooker Nano is very straightforward to use with the same intuitive touchscreen control panel and app compatibility. This older model is smaller, which does contribute to the reduced wattage (it took nearly seven minutes longer than the Pro to heat a water bath to the same temperature). But it still works effectively at a lower price point for sous vide beginners who aren’t ready to commit to the cost of the Pro. The manual has clear illustrations and a thorough cooking guide. Unlike the Pro, the Nano has an attached clamp, so pots must meet a minimum height for the device to attach properly.
| Dimensions | 4.1" x 2.2" x 12.8" |
|---|---|
| Weight | 1.7 lbs |
| Control method | Built-in interface and app |
| Wattage | 750 |
Breville Joule Sous Vide
Pros
- Sleek design
- Heats quickly
Cons
- Wi-Fi exclusive connection, which can be risky
Don’t let the minimalist design of the Joule Sous Vide fool you: This small machine doesn’t sacrifice substance for style. The Joule heated our water bath faster than most larger models. It does have a smaller clamp, but the weighted suction bottom keeps it standing sturdily in a pot. The app is straightforward with accurate time and temperature presets, but it's the only way to operate the device: There are no controls on the cooker itself (only the on/off button). This means you’re relying entirely on your Wi-Fi connection and phone battery, so if you lose access to your phone, you could encounter some issues.
| Dimensions | 11" x 1.85" x 1.85" |
|---|---|
| Weight | 1.28 lbs |
| Control method | App only |
| Wattage | 1,100 |
How we test sous vide machines
To help you find the sous vide cooker that’s best for you, the Good Housekeeping Test Kitchen teamed up with the Good Housekeeping Institute to test 13 immersion circulators for ease of use and performance. We evaluated each on how long it takes to heat a water bath, how intuitive it was to use and whether it can be clipped easily to the side of a variety of pots or containers. Then we set them to work cooking steak, chicken and eggs to see which excel for sous vide recipes and beyond.
What to look for when shopping for a sous vide machine
✔️ Interface/app/timer: Some newer sous vide machines can be paired with a smartphone app to help you control and monitor the temperature, set timers and even save recipes and create presets. One pick on our list — the Joule Sous Vide — functions soley via app, but some also have an interface on the device itself. If you’d rather not use an app, look for a model with a clearly readable display and easy-to-use controls.
✔️ Temperature control: While it may seem like machines that can reach higher temperatures are better, that isn’t always the case for sous vide cookers. Recipes rarely call for high heat because they usually need to reach only the temperature required for a specific doneness — like 165˚F for chicken. The more critical factor with temperature control is accuracy: Look for a sous vide cooker that has precise programming that allows you to set it to the integer, or even half integer, and that can maintain the temperature with consistency.
✔️ Attachment method: Sous vide cookers attach to the side of whatever container you plan to use (such as a Dutch oven or a large storage container) via a clamp, generally as a clip-on or screw-on style. One isn’t better than the other, but the screw-on clamps do require a little more manual effort. Some machines also have a magnet on the bottom or side to help hold the cooker in place so it doesn’t wobble around if you use a metal container.
✔️ Size: While size isn’t necessarily an indicator of power, it's an important consideration because it can affect what container or pot it can be attached to. Make sure the immersion circulator you have in mind will fit easily in the container you intend to use.
✔️ Wattage: Wattage affects how much water the sous vide cooker can heat, and how quickly it can do so. If you plan to use a bigger container for larger foods or bulk cooks, it might be a good idea to look for a higher wattage. If you plan to use a small container or a pot, something lower will do the trick.
What is sous vide cooking?
Sous vide translates from French to "under vacuum," which refers to the sealed pouches of food that are cooked in a water bath. A sous vide machine controls the temperature of that water bath, heating it to a precise temperature so it can gently cook the food in those sealed plastic bags (often used for pieces of meat) or, sometimes, glass jars (frequently used for custards or patés). Because the water does not exceed the set temperature, this style of cooking makes it hard to overcook food, which is helpful for those who cook meat frequently. It’s great for tough, less expensive cuts of meat, like pork butt or brisket, that benefit from long cook times so they can become tender. It's also well suited to cooking eggs, vegetables and even yogurt.
How to use a sous vide machine
To start, you’ll need at least three things: water, a large container and a sealable bag. Vacuum-sealed bags are the standard, but you can also use a high-quality resealable bag, like a freezer bag with a double seal. We recommend using a minimal amount of spices or aromatics to season the food before bagging since cooking sous vide amplifies the flavor of the food. Just fill the bag, suck the air out and drop it into the heated water bath in your container.
You can sous vide just about anything — some cooks even use sous vide to soft-boil eggs. If you’re cooking meat, you’ll likely want to quickly sear it in a pan after the sous vide cook (solely because meat cooked sous vide tends to come out of the bag gray and unappealing, even though it’s perfectly delicious): Get a pan ripping hot and sear just long enough to acheive a beautiful brown crust before serving. Recipes are a good place to start until you get the hang of the process: We have 25 great sous vide recipes for everything from steak to chicken and crème brûlée.
Why trust Good Housekeeping?
Nicole Papantoniou is the director of the Kitchen Appliances and Innovation Lab, where she's constantly testing new kitchen products and food items. She frequently tests smart kitchen appliances, and the best brisket she ever made was cooked with an immersion circulator.
Abigail Bailey is the assistant to the general manager of the Good Housekeeping Institute, and she covers a wide range of products, including kitchen gear, like Japanese knives, and home goods, such as shower curtains. She worked closely with Nicole to research all of the ins and outs of sous vide machines for this article.
Abigail (she/her) covers everything from kitchen gear to mattresses and smart blinds for the Institute, as well as assisting the General Manager in any number of projects. She graduated from Louisiana State University with a B.A. in creative writing, as well as earning her M.S. in publishing digital and print media from New York University. Before GH, she worked at LSU Press and The Southern Review literary magazine. In her free time you can find her quilting, cross-stitching or trying to figure out how to squeeze one more bookshelf in her tiny apartment.
Nicole (she/her) is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.
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