Sous Vide Cooker, Wancle Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-quiet, 850 Watts, 120V, Stainless Steel/Black

It stopped working and page for support on Amazon leads to a dead link. So now I have to chase after this. Not worth the money.Update. They were very kind and gave me a full refund. Thank you

I am an engineer, so that means I am a perfectionist. I have traveled all over the world and eaten a lot of good food. I was raised by my parents to be a good cook. I have struggled all my life (66 years) to make perfectly flavored food. FINALLY, I have a tool that will let me create the most impressive meals. This, …IS… controlling the temperature to the N’th degree. I’m sorry,… TENTH degree.SOME SPECIFICS:(1) Don’t preheat your water, the device needs cold water to know when to sound the alarm, "your temperature has been reached". It took 15 minutes to go from 77 to 130 degrees. The electric was at 120.5 volts, 7.09 amps or 854 watts. At 7 cents per 1000 watts per hour, that comes to 6 cents to run per hour. But that’s only for the first 15 minutes while it is heating up. Once it has reached temperature, the current is .15 amps to run the motor and .7 amps to periodically run electronic sensors. The cost is about 6 tenths of a penny per hour, excluding the time the heater element comes on. Not-very-costly. (2) Two degrees below your set temperature, it will sound three l..o..n..g beeps. Then I say,…“It’s getting close to cooking time”. (3) When it reaches temperature (about 2 minutes later), it gives three 'quick' beeps and starts the countdown of the timer. (4) The noise is like a fan running, not very loud and a low tone. (5) The agitation of the water is great. There will be no cold spots in your container. I am using a tall pressure-cooker pot. (6) I tried putting a towel around the pot and insulating the lid but it was not necessary. The TOP and BOTTOM is where you want to insulate. There is too much temperature rising out of the pot and the counter or stove will wick away your temperature. This is un-necessarily over-working your device. I used a piece of plywood for the pot to sit on and some tinfoil to cover it. It worked very well (I have a lid on order). (7) You need to set the Time and Temperature before it will turn on. While you’re cooking, to turn it Off/On, you press-n-hold the Power button on the screen. You don't really need to turn it off because you can change the settings on the fly. The 'wheel' on the side works great, spin fast to jump fast or slowly to increment 1 tenth of a degree. (8) When the cooking is done, the device sounds five quick beeps and turns OFF. No more heat or agitation. The panel blinks red, meaning it is done. Also, when it is cooking the lights are blue and the Set display alternates showing Time and Temperature. The large numbers of Current Temperature are constantly changing at the Tenth-of-a-degree. The sensor is HIGHLY accurate. (9) I didn’t know I would like the handle so much. The trigger works great. There is no need to have the device water-resistant, all because of the HANDLE. The jaw-clamp is plenty long enough for shorter pots and has a very good grip on the pot. The trigger is easy to pull. (10) There are vents on both sides of the agitator-motor to keep it cool. This reduces wear-n-tear on bearings so you can run it for extra-long periods. Days if you want. (12) Zip-lock Freezer bags melt at BEYOND boiling water, 212 degrees Fahrenheit. I’m cooking at 130 to 140 degrees with GREAT success. Sometimes, you have to push the food below the water with a spoon, to get all the air out before sealing the bag. I cooked some Mussels in garlic/tomato sauce and had to put a Visionware glass lid to weight it down.The device works so well, you might start planning out meals for the whole week and cooking all the entrées in one sitting. I really like that it is a dumb-device, it just…does…cooking. Not calling me on the internet to tell me it’s done. This is a cooker that is more intuitive, you don’t have to read the manual to run it (I read a LOT of manuals). It just makes sense. And the smell, of "not-overly-cooked" food, is phenomenal.

I can make the best yogurt with this little gadget.Very accurate and easy to use.

I received the Wancle sous vide circulator in a timely manner. The quality and build of the device is excellent and I'm pleased with the purchase and the price I paid for it. So far, I've prepared three entres using sous vide recipes. The first entre was a New York strip steak from Sam's Club prepared at 129 degrees F for 2 hours in a vacuum sealed bag. I seared the steak on the grill for about 1.5 minutes a side. The steak was disappointing. While red, the steak was tough. I don't know if it would have been more tender if cooked longer. The second entre was boneless country pork ribs. These I cooked at 140 degrees F for 8 hours. I seared them on thr grill for 3 minutes a side. The results were good. The ribs were tender and I think if I had left them in sous vide for 12-16 hours they would have been even better. The last entre, so far, was salmon filets. These I cooked sous vide at 140 degrees f for 25 minutes. I finished them in a cast iron skillet for 30 seconds a side. My wife and I really enjoyed the fish which used an Asian seasoning. The big disappointment was the steak. Sam's Club beef has always been disappointing to me and my wife. Costco meats have been better. However, I thought that the sous vide method would make for more tender steaks no matter what. Maybe I'm wrong or maybe I did something wrong. As for the Wancle, it has performed flawlessly so far.UPDATE: This machine is still working although twice now the electronic touch-pad controls did not work right. However, after tinkering, i.e., unplugging, removing the circulator from the water bath and allowing the water to drain out of the machine, I was successful in getting it to work properly. There is no trouble-shooting section in the directions. When I encountered the problem, the lights on the controls flashed red and blue along with a loud beeping sound. The motor also seemed to be turning off and on. I use this machine often with a variety of different foods/recipes. I cooked a chuck roast sous vide for 48 hours and the resulting roast was much like a medium rare prime rib. It was cooked at 129 degrees F. I also did an eye of round roast, cooked 30 hours at 129 degrees F. It was extremely tender and made for excellent sandwiches. Bottom line is that I use this sous vide method of cooking often.UPDATE 12/12/20: I now own two of these machines! One for the house, and one in the RV! The Wancle sous vide is my go-to for so many things and I cook virtually all of my protein in it. Technical advice: You MUST set the time first and the temperature last. If you try temperature first, then the machine goes nuts! Unfortunately, the unit's instructions, due to language differences, is not clear on this. Anyway... the machine is now two-plus years old and continues to work well. For Thanksgiving, 2020, I prepared a boneless leg of lamb in the sous vide with a vacuum sealed bag. The cook was 24 hours and the time was 136 F. Best, most tender leg of lamb I've ever had. I used a mustard-based marinade as others say that the mustard eliminates any "gamey" taste. They're right and there is no mustard taste to the lamb. I also used fresh herbs, thyme and rosemary plus a bit of garlic. I've also cooked prime rib several times with supurb results--129 F for four hours. Hamburgers, sous vided, often still frozen are great too... cooked 134 F for about 2.5-3 hours. They come out perfectly medium rare every time. I torch all my protein with a propane torch these days with good results. I've not tasted any propane aftertaste with this device. Anyway, I'm totally sold on the Wancle. I like not having hi-tech stuff like blue-tootch, wi-fi etc., just a good, accurate sous vide circulator.

I find it difficult to use because of the design. Hard to use. Also. I have not yet had a perfect soft poached egg. Which I why I purchase it.