Redneck Sous Vide part deux

Ended up going just over 2 hours...then seared in a cast iron pan (one steak at a time...as that's all that would fit in the pan).  I didn't do any pictures...but they looked just as you'd expect from sous vide...consistent color all the way through, with just a tiny band of brown from the searing.  Taste and texture was nothing special.  i.e. steaks from the egg are just as good, and pick up more (smoke) flavor.  The only real advantage I see is the ability to cook the steaks unattended and then hold them at "done and ready for searing" as long as needed.

So...I'm torn.  Not sure if this is something worth spending $200 on for an appliance that'll need to be stored somewhere when not in use.