Sous Vide Supreme Water Oven

A great mid-range sous vide solution is the Sous Vide Supreme water oven. Billed as "the world's first water oven for the home" it is really a large self-heated water bath. It currently runs about $399 right in between a thermal immersion circulator and a sous vide cooking controller.

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You can find more information about other sous vide machins in my guide to Sous Vide Machines or my reviews of Inexpensive Immersion Circulators.
Sous Vide Supreme has also just launched their smaller and less-expensive version, the Sous Vide Demi which is only $299 and comes in a variety of colors.

This information, as well as over 100 recipes, is available in our book Beginning Sous Vide which you can get at or as a pdf download.

How the Sous Vide Supreme Water Oven Works

The Sous Vide Supreme water oven is really an enclosed water bath with a sophisticated heating system. It designed to maintain an specific temperature over long periods of time. The unit consists of a water bath surrounded by heating elements and insulation, and is completely enclosed.

You simply fill the bath with water, about 10 liters work, plug it in, and set the temperature to what you want. Once the unit comes up to temperature it beeps to let you know it is ready. Just put your vacuum sealed food into the Sous Vide Supreme water bath and come back when it's done.

Supposedly the heating mechanism adjusts to keep the entire water bath evenly heated to smooth out any heat variance.

Benefits of a Sous Vide Supreme Water Oven

Probably the biggest benefit of the Sous Vide Supreme water oven is how fast it heats up. This is especially important after you have added your cold food to it and the unit comes back up to temperature very quickly. It also maintains pretty even heat throughout the cooking process.

The most unique benefit of the Sous Vide Supreme water bath is that, unlike every other piece of sous vide equipment, it actually looks great. It has a nice stainless steel exterior and looks very sharp, if pretty large, sitting on your counter.

I also personally like the ability to change between centigrade and fahrenheit, it is nice that it removes the step of having to convert the temperature when you have a recipe done in fahrenheit.

Negatives of the Sous Vide Supreme Water Oven

There are no major negatives to using the Sous Vide Supreme water oven, but there a few minor ones.

First off, the unit is very large and blocky. This can make it hard to someone to move it around, especially when it's filled with water. It also takes up a decent chunk of counter space. However, if you have counter space to spare you can leave the Sous Vide Supreme out all the time and it won't look bad.

There are a few minor inconveniences with the controls but they are pretty good once you get them down. The lid can also drip when you take it off due to the condensation so be careful when removing it.

The Sous Vide Supreme water bath is also only accurate to within a .5C / 1F temperature margin. That is good enough for most foods but not as accurate as some other sous vide cookers. And while the side of the unit stays relatively cool, the top can get really hot, even with the pad they supply.

Sous Vide Supreme Water Oven Specifications

Overall Dimensions: 11.5" x 14.2" x 11.4"
Bath Dimensions: 9.9" x 12.6" x 6.8"
Weight: Around 13 pounds
Water Capacity: 10 liters
Temperature Variance: +/- 1F or .5C
Temperature Range: 41F to 203F

Sous Vide Supreme Water Oven Tips

Due to the enclosed, warm and damp oven you need to be sure to clean it after using it. Just wipe the inside of the Sous Vide Supreme water bath down with a dry clothe to help prevent the growth of any bacteria.

As mentioned above, be careful taking the lid off since condensation forms and can drip a lot.

If you are interested you can get more information or purchase a Sous Vide Supreme here.

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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