Less expensive sous vide cookers, including those improvised from other kinds of cooking equipment(see page 240), generally heat a bath ofstill water.In some baths the heating element is immersed,but more commonly it sits beneath an insulated,double-walled pot. That latter arrangement has its advantages: the pot has no hard-to-clean crannies,and the unexposed heating element is less easilydamaged. This design includes some laboratory water baths, called unstirred water baths. It also includes some consumer sous vide baths such as the Sous Vide Supreme (see page 236).
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