Its funny I ran across this post because I have been looking at these units the past week...really interested in this type cooking..
Gene, I am curious about the submersible pumps getting a build up, does that have to do with the heat along with the hard water?
Roller, over the years I have built many sous vide controllers and systems from deep fryers, crock pots, roasting ovens and even a turkey fryer.
The main thing I have found that the home brew tend to lack the circulation and that is critical for good temperature regulation. Most of the systems tended to build up a lot of calcium on the elements and submersible pumps that I used. ( And I live in Oregon which is on the soft side of hard water.)
Finally I got the Anova expecting to have to clean it after each use to prevent the build up. But I don't have to disassemble and clean very often.
The cooking hobs do a reasonable temperature control and could be used to experiment with long term low temp cooking, however they adjust in either 10 or 20 degree steps. For things like eggs 1/2 degree makes a large difference. The hob would be like those fellows who do sous vide in a cooler by pouring hot water in when the temp starts to get low.
GeneK
Roller, if you want to try this at a low cost look into a temp controller build, here's one that I use sometimes.
Its funny I ran across this post because I have been looking at these units the past week...really interested in this type cooking..
I have done steaks a few times now in a pot of water using both my Amerique and gas stove. Seems to be working well but I would imagine the proper equipment would be easier. Until then though, I have not had a problem with the steaks.
Its funny I ran across this post because I have been looking at these units the past week...really interested in this type cooking..
That is very interesting.
SQWIB, sorry I didn't get back sooner but life keeps getting in the way. I think the build up is caused by the sensor being too far from the element allowing the water on the heating element to actually boil and distill the solids out and let them collect on various parts of the system. The Anova seems to have three sensors with two directly coupled physically to the heating element. The third is spaced out a ways and I'm sure it is the master for the water temp and the others to prevent the element over heating.
GeneK