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SousVide Supreme: Running costs and Verdict

evan kypreos

By Evan Kypreos



  • Recommended by TR
SousVide Supreme


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SousVide Supreme – Costs, maintenance and temperature accuracy

Having something that constantly keeps water heated to a specific temperature sounds like it will ramp up the energy bills, but the SousVide Supreme is surprisingly efficient. Once up to heat it uses about the same energy as a 60W light bulb to keep the water at temperature so costs don’t escalate.

The safe-for-cooking bags are another cost consideration, but thankfully a small one. £8 gets you 20 of the small bags that comfortably fit two large steaks, or a box of 12 large bags that can fit a large roast. Technically the bags are reusable but we found it too messy to make the pennies saved worthwhile.


The SousVide Supreme doesn’t take a lot of looking after but it is recommended that you empty it of water after every use. The seamless stainless steel interior is easy to wipe-clean and requires minimal effort to maintain.

One minor annoyance is that the lid gathers condensation and removing it becomes a wet job, with water leaking off as soon as it is lifted. A small design tweak to the lid could ensure the water tricks to the middle of it and drops back into the bath rather than on the floor or counter-top.

Temperature control:

Ensuring a consistent water temperature is one of the most important factors in sous vide cooking so we regularly checked the water temperature using a high-sensitivity thermometer and we’re very pleased to say that the SousVide Supreme's temperature consistency is superb - we never found a variation of more than half a degree during use.

Should I buy the SousVide Supreme?

If the answer to the question “Do you mainly eat meals cooked in a microwave?” is yes then you should probably walk away now, go buy yourself a Ginster’s pasty and pretend you never read any of this.

If, on the other hand, you enjoy cooking, host regular dinner parties or have a large family then it’s a fantastic way of creating gourmet–style dishes with a minimum of fuss and preparation. The fact that you can pop a bag in the night before, go to work and come home to a perfectly cooked meal is a little bit special and we’ve found ourselves eating more healthily because of it. You can also pre-cook meals and freeze then and then reheat them in the SousVide when required.

As we’ve already mentioned a little of the magic is lost due to the lack of smells that permeate a household as a meal cooks in a traditional oven, but it’s a small price to pay for the extra flavour, nutrition and convenience once it's on the plate. Aside from eggs we found everything we cooked came out very well, it’s practically an idiot-proof method of cooking great meals.

You’ll need to fork out £392.50 to get the SousVide Supreme with the basic Vacuum Sealer and 50 bags. It’s the version we tested and we found it looked great and was rock solid. If you have the counter space you won't be disappointed.

We’ve not mentioned it, but you can also use the SousVide Supreme to create cocktails and alcoholic infusions. Delicious as it sounds we didn’t get a chance to try it ourselves but it is a technique that culinary experts have been using for decades.


It turns out you don’t have to be Heston Blumental to be able to bring a little science and precision to the home kitchen. The SousVide Supreme enables even average cooks to turn out exceptional cuisine with a minimum of fuss and muss and makes cheap meat and veg taste premium. Becoming a master chef has never been so simple.

Next, read our round-up of the 5 best hand blenders you can buy

Overall Score



November 15, 2013, 8:42 am

Ahhh, it's that time of year when TrustedAdverts is at it's best.

Alex Walsh

November 15, 2013, 10:07 am

Plenty of steak houses use these, even some of the posher and more expensive ones in London. Interesting to see that they're making their way to the consumer market.


November 15, 2013, 10:12 am

God the cynics have got tedious these days. Yes that's right Mattme it's about the ads. That huge sousvide mega-corporation has us in its pocket.

The sous vide was demoed to us months ago. It was interesting so we asked for a sample. I've been using it for 6 weeks and wrote a review. This is generally how the world revolves.


November 15, 2013, 10:57 am

Nice review Evan. An enjoyable, engaging and educational experience for this microwave loving reader. Appreciate the dedication and special effort in presenting your scientific findings so fools like me can see how it's done. Good job.

Tim Sutton

November 15, 2013, 11:30 am

Great review and a whole area of technology I'd never thought about suddenly becomes coveted.

I want one of these more than a PS4 now. Ha.

Thanks TR!


November 15, 2013, 11:51 am

Thanks. I moved home 6 months ago and left my microwave behind. We're attempting to live without one and finding that we end up eating fewer ready meals because we've been using the SousVide and oven a lot more. It helps that I've got a great new oven that gets to 175 degrees in 2 minutes flat too so using it for reheating isn't that much of a chore.


November 15, 2013, 9:27 pm

Hi, just saying that there's a cheaper option for info - Lakeland Sous Vide Multi Cooker £150, don't know if any better or worse, though


November 15, 2013, 11:31 pm

Can you provide more detail about your high sensitivity thermometer please?


November 17, 2013, 4:18 pm

It's a laser infra-red thermometer with an accuracy of +- 1%. I also used a IR baby thermometer for lower temperatures as a backup


November 17, 2013, 4:23 pm

I must say I hadn't found that one. I did see a user review that mentioned the temperature is about 4 degrees out and that's way too much if it's a general fault.

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