[placeybordeaux]

Do you feel like you are competing with sous vide products like anova?

If so how do you justify the price difference?

I love the idea, but I just got an anova for ~200 and felt like that was just at the edge of a reasonable price for me. Not having to bring water up to temperature/have a giant pot sitting around would be nice, but just not sure if it is worth the extra 300.

EDIT: a tiny amount of reading later: I see that another advantage is that you can do both the low tempature 'sous vide' style work and then sear with the same machine. That is a nice value add.

I personally got an anova largely because of chefsteps. I would highly recommend sending them one if they will take it.

[lifekaizen]

We are big fans of chefsteps. Imagine having sous vide precision up to 550 degrees F. Then you can set onions to brown and walk away. It's game changing. We built Cinder to be your go to daily cooker, both Jim and myself experienced decreasing use of sous vide over time.

[placeybordeaux]

Yeah it really does sound pretty great, not sure if I will be an early adopter, but I will certainly keep an eye on it.

Good luck!

[foobarian]

My understanding is that they also have fine grained sensors/heating elements on the surfaces, kind of like "heat pixels." So you could potentially cook half the steak rare and half well done. OP can you comment? What is the resolution/configuration of your heating grid?

[lifekaizen]

We will have one cooking temperature, but there are tricks to getting one steak rare and one medium. Other tricks to throwing in onions and mushrooms on the same device, for our advanced users.