In the 1970s, thanks to the help of chefs and pioneering scientists like Georges Pralus and Bruno Goussault, laboratory water bath and immersion circulators entered the kitchen. At the time, these devices were too fragile for use in the kitchen and their design made them too sensitive to water vapor.
Since then, manufacturers of laboratory immersion circulators have adapted their equipment and new players have appeared on the market. It is now possible to find sous vide devices at all prices.
You will find below a list of questions / answers which should help you to identify and understand the important points to choose the right immersion circulator.