To stir or not to stir
The piece below is a sound warning when looking at cheap options for sous vide.
Unstirred baths may have their place in laboratories, but they just do not have what it takes to perform in the heat of the kitchen.
by jean-francois on Jan.23, 2010, under Equipments & Accessories, Time and Accurate Temperature
Today Polyscience made the demonstration that a non stired water bath cannot be as efficient as an immersion circulator. It is funny to see that Polyscience directly mentions Sousvidesupreme in the TAG of the article.
Polyscience video indicates clearely that a non stired water bath has a longer response time to reach the desired core temperature. Therefore, it is obvious that Douglas Baldwin cooking tables sould be used with care. Sous vide on line courses “With all these digital controllers, I highly recommend setting the temperature offset (measured near the temperature at which you wish to cook) using a high quality digital thermometer. Indeed, at the default settings the thermistors used in the above controllers can easily be off 2–4°F (1–2°C)”.