@GonzoTorpedo Can't wait for mine to arrive - the 220V models are taking longer to deliver than they wanted, but should hopefully be early next year. "Sous vide" is an amazing technique - perfect results every time. I first saw it used in a high-end professional kitchen in 2005, and have wanted to use it at home ever since, but the equipment has either been too costly (and/or large), or seemed too light-weight. Really glad to hear @GonzoTorpedo's opinion - seems like I've backed the right horse.