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Sous vide cooking has left the secrecy of restaurants and is becoming more common in home kitchens. The trendy technique takes vacuum-sealed food and immerses it into a warm bath of circulating water that cooks your meal slowly and evenly using controlled temperatures, yielding tender beef, chicken, and seafood. The chances of overcooking are slim to none, too. Your meat will retain its internal juiciness rather than shrink and dry out.
This tool isn't only for meat, though. It can also create delicious vegetables, excellent eggs, and more. Nevertheless, there are several different types of sous vide machines on the market today, including oven-style water baths and immersion cookers, so we researched both to help find one that fits your personal needs.
Here are the best sous vide machines.
Best Overall: Tribest Sousvant Sous Vide Cooker
Unlike many sous vide machines, this one has a clear 3-gallon container, so you can see inside from the top and sides. The circulation quickly heats water within the range of 95 to 194 degrees—and keeps it at the correct temperature no matter how full the tank is—so you can start cooking everything from ribs to meatballs fast. At 14.5 x 8 x 15.5 inches, it won't take up much space on your counter, either.
If your electricity goes out for a moment or there's some sort of power interruption to the machine for any reason, a safety indicator will warn you not to consume potentially undercooked food. Not only is it quiet, energy-efficient, and attractive, but it also might be one of the easiest appliances to clean. The tank is removable, and since it will only ever be filled with water, all you have to do is wipe it down with a soft cloth.
Best Immersion: Anova Culinary AN500-US00 Sous Vide Precision Cooker
If you don't want or have space for an entire machine dedicated to sous vide, look to this durable stick-style immersion cooker. It has a much smaller footprint, measuring just 3.1 x 5.3 x 12.8 inches, so you don't have to worry about trying to fit clunky equipment in cabinets and drawers.
You actually don't even need to make extra space on the counter because it attaches directly to any pot or container via an adjustable clamp. Just add water, drop in your sealed bag of food, and set both time and temperature using the built-in controls or smartphone app. The device will begin to warm and circulate water, cooking your food to your preferred doneness—no stove, thermometer, flame, or additional equipment necessary.
This product has Wi-Fi capabilities and comes with thousands of free sous vide recipes for every skill level, accessible through the Anova app.
Best Instant Pot: Instant Pot Ultra Mini 10-in-1 Electric Pressure Cooker
Although it's not a dedicated sous vide cooker, this versatile Instant Pot keeps water at a consistent temperature, turning out moist and tender meals just the same. The large size gives you lots of room for vacuum-sealed bags filled with whatever food your stomach desires. Our reviewer used chicken thighs. The temperature fluctuated a bit during the 90-minute cook, but it certainly got the job done.
This Instant Pot has a dial and digital display, so you can select programs for pressure cooking, soups and broth, meat and stew, beans and chili, steam, slow cook, saute, warm, rice, porridge, multigrain, cake, egg, sterilize, and yogurt. The Ultra button allows you to customize your cooking, and a quick-release button for venting lets you manually pulse or continuously release steam.
Awesome for people who live above sea level, this cooker also features altitude adjustment, which automatically alters the cooking time to compensate for the lower cooking temperatures, so home chefs in high-altitude areas won’t need to do the math when using standard recipes. As for included accessories, this model comes with a steam rack, serving spoon, soup spoon, and measuring cup.
Best High-End: SousVide Supreme Touch Plus with Wi-Fi
You're well on your way to succulent steak with this sous vide machine by SousVide Supreme. The unit is quiet, steam-free, and energy-efficient with a 3-gallon basin large enough to hold up to 20 4-ounce pouches. Reach temperatures ranging from 86 to 210 degrees Fahrenheit—or switch this over to Celsius, if you'd like—and keep your food submerged and secure in the included stainless steel pouch rack. The lid is see-through for easy monitoring.
Operation is simple: Just drop in your sealed bags, push a button, and walk away. The touch controls work even when your fingers are wet, and the digital LED display features an extra-large readout. As a bonus, this high-tech machine includes integrated Wi-Fi and Alexa voice control functionality. Connect with the SousVide Supreme app for recipes and remote control via your smartphone. This is the upgrade to an earlier version tested by The Spruce Eats.
Best Multitasker: Oliso SmartHub Sous Vide & Induction Combo
This unconventional, albeit innovative design combines a SmartHub that docks and communicates with a proprietary SmartTop. The SmartHub is a tempered glass induction cooktop that can be used with most cookware, like a frying pan, although it will only sync with the SmartTop, which, in this case, is an 11-quart sous vide machine that can also be used as a slow cooker for infusions, broths, whole chickens, culturing yogurt, or sprouting grains.
Because it uses induction, this device heats rapidly and maintains its temperature with less energy expenditure than a stove. The temperature can be controlled precisely to within 0.1 degrees, but it does not have a water circulator pump. A spacer plate keeps food off the bottom of the pot to help with even heating and a rack keeps food in place and separated if you’re cooking multiple items simultaneously.
The Tribest Sousvant Sous Vide Cooker (view at Amazon) is our top pick because it heats quickly, is relatively compact, and allows you to monitor your meal through the clear container. For a compact immersion-style cooker, opt for the Anova (view at Amazon), which attaches directly to a pot or container via the adjustable clamp.
Why Trust The Spruce Eats?
Taylor Rock is an associate commerce editor for The Spruce Eats. She constantly has her eye on the market for new launches and updates content accordingly. As a yearslong vegetarian, she hasn't dabbled in sous vide-style meat, but she does have an admiration for sous vide-style egg bites.