To sous...or not

Yes it’s worth it. I bought a cheaper one In case i didn’t like it but it is a nice tool to have

I never thoug I use one , now it is a regular toll for me. Though I don't cook a meal for 2 with it, it is available in my prep work for large cook...hundred plus chi ken thighs or wings, no problem, precook a packed to make quick work for a large amount of burnt ends, no problem

I have one. An Anova. I've got about $100 into it, including the carboy and special lid for it. I use it all the time. Not just for large pieces of meat, although a sous vide try-tip finished on the egg (I like caveman style) is one of my very favorite cooks. Egg bites for breakfasts. Thawing frozen......anything. The ONLY way to make a boneless-skinless chicken breast edible.

So, my answer is yes. If you like to cook and you cook most of your own food, a sous vide is a great device to have. When mine eventually fails, I'll replace it quickly.

Side note: the sous vide ribs ((pork) spare, babyback, loinback, St. Louis)) are a game changer. 10-12 hours at 147, an hour at about 325 in the hot smoke and another 30 minutes after sauce,..........outstanding........better than an of MY (perhaps not everyones) 3-2-1, 2-2-1, four hour or turbos. Truth.

Real time saver if you buy meat in quantity and seal it, Foodsaver for many here. A tri-tip can be seasoned and bagged, tossed into the freezer.

Set SV at 135ºF (our preference) drop in the frozen roast and let her bubble for three or four hours. Take it out, drop it on the grill or into a CI pan to sear. Serve.

Alteratively, you can drop the still sealed cooked roast in an ice bath and then leave it in the fridge, overnight is good. Egg the cold cooked roast to add some smoke if you want and serve when you get the crust you like.

Ribs can be done same way, although time is usually up to 18 hours at about 145-150ºF.

Not for every cook, ideal for when you need it. As noted, it is an ideal reheating tool.