It is kind of hard to get it right, what happens is many stoves and cook tops jump ten degrees with a very miniscule rotation of the knob. My first attempt was with a thermostatically controlled induction cook-top, but there are easier ways. You must also put a towel at the bottom of the pot (which gets hotter than the water), to keep from exceeding the maximum temperature the seal on the plastic bags can tolerate. Right now the Anova Sous Vide unit is only $169 on E-Bay. It is the most economically priced unit, and is outstanding. Temperature accuracy and stability is less than 1 degree. The only downside, you must supply your own pot. As we speak, I am doing sous vide rosemary chicken breasts which will be browned over the raging heat from a kamado grill. I am still undecided on the glaze.