KitchenBossSous Vide Cooker: 1100 Watts Sous-vide Machine Built-in TFT Recipes, IPX7 Waterproof Immersion Circulator Ultra-Quiet Brushless DC Motor, Sliver

A friend kept urging me to get into Sous Vide, I resisted for a long time. Well, I picked this unit up and did a Chuck roast for my 1st Sous Vide. My question is why I resisted for so long, the roast turned out perfect, tender, juicy from end to end. The Kitchenboss worked great, easy to set, maintained temperature over 31 hour cook and very quiet. The Kitchenboss is very well built, solid, heavy and quiet. Yes, I would recommend this unit. Picked up some St Louis cut ribs for the weekend, can’t wait to get it going.

Kitchen Boss G320P is what I know and many people already know is a versatile and powerful kitchen tool, which is usually praised for its performance and design. It's true what everyone says this product has amazingly good benefits. I am satisfied with the quality and results it provides when using it, the benefits I get from this product I have to mention this is true:1.Very good quality: The G320P is often recognized for its sturdy construction, which provides durability and stability during use.2.Performance: this product performs well in terms of mixing, stirring, and food processing.3.Ease of Use: These tools are usually designed with user convenience in mind, featuring intuitive controls and various attachments that make them versatile for various kitchen tasks.4.Capacity: The G320P can offer a large and ideal bowl capacity.5. Easy to clean: The appliance is relatively easy to clean, with removable parts that can be washed separately.6.Able to work well: because this tool has a design and materials that are very strong against pressureOverall, the Kitchen Boss G320P is very good in both design and quality, I highly recommend this for those of you who want to buy kitchen tools for cooking.

Works great, easy to use, and of course, low and slow is the way to go

When we decided to buy a sous vide machine I spent quite a long time researching the options. Obviously there's a huge range of price and quality. Overall the KitchenBoss models stood out for high-spec components, rigorous temperature control, circulation capacity and relatively moderate price. Furthermore the consistently favorable reviews added to the positive impression of the device.On receiving the unit I immediately put it to work. A quick read of the instruction manual was sufficient to make setup trivial. Just needed a large enough container, several quarts of water and a nearby outlet. Turn the dial to select "recipes" (actually just pre-selected, but tunable, time and temperature combinations) then press "on" to start heating the water. (Saves a lot of time filling the "tank" with hot water from the tap.) As water reaches selected temp put the bagged food items in the bath. The KitchenBoss will signal when the set cooking time is reached and the food is presumably done.That's the theory about how it works. By and large it does work that way, but after using the circulator for a while I've discovered a number of "gotchas", some inherent to sous vide, others belonging to this device.Sous vide in general isn't as carefree as many authors would have us believe. There are many time-consuming (and laborious) steps in the process. The necessity to"package" food in sealed airless bags is more arduous than descriptions I've read. Using zip bags and submerging in water to force out air isn't that easy to do. (Very hard to accomplish with cauliflower among other foods.) Using a vacuum sealer is MUCH more practical. But even with that option it still takes time, and practice being able to get the food sealed up along with spices, oils/butter, etc. And of course it's yet another piece of equipment along with the special bags (or rolls) required.There's also post-sous vide "finishing" of foods. Most meats, poultry, fish are best seared before serving. IOW after food is removed from the vacuum bags it's wiped dry then rapidly seared in a cast iron pan and served immediately. Meanwhile everything else being served must be ready-to-go. It's kind of a high-wire act of precise timing. It's really quite a different rhythm from meal preparation I've been used to.As to the KitchenBoss itself, while it works exceedingly well at its primary task, in real-world use there are a few quirks that I should mention.First of all it's a pretty weighty chunk of machinery. Using it with commonly recommended containers, (like the Cambro 12 quart polycarbonate "box"), the Kitchenboss feels none too sturdily supported clamped to the side of the container. Part of that is due to the clamp itself. The roundish rubber tip doesn't "grab" securely due to the weight is has to support.In fact, tightening the clamp can damage the plastic box (even though polycarbonate is supposed to be "tough"). To alleviate this issue I modified the clamp to provide a much larger surface area (so pressure isn't concentrated on a tiny area where the original clamp tip would make contact). Furthermore I "softened" the clamping surfaces with plumber's rubber gasket material (adhered with high-tack double-sided tape). In the photo you see the cast polyurethane clamp "head" I made.My better clamp helps quite a bit but the circulator is still a little wobbly on the Cambro. I don't know if other containers for sous vide are any better. In any case, it's not a showstopper, the KitchenBoss does it's job and does it well.The magnetically attached settings knob is a quite clever design. It works but has a couple of deficits. For one thing its connection to the actual switching mechanism is somewhat tentative. Sometimes it "catches" and will spin up/down temperature or time rapidly. Other times the dial has to be turned quite a bit before the setting is updated at all. The other thing is that it can detach pretty easily, one time it was missing and I thought it was lost but fortunately it had become detached in the sleeve the circulator is stored in. (Now when I put it away I insert the unit "upside down", with the top end going into bottom of the sleeve.)We're using the KitchenBoss several times a week and enjoying some of the best-tasting dishes we've ever eaten. Difficult-to-cook foods like halibut, salmon and many others have turned out essentially perfect. No hesitation whatsoever recommending this product to anyone contemplating buying it.

I liked this unit well enough for almost a year. It is wonderfully quiet and seems to hold temp very well (I did find the spinny wheel adjustment a bit fussy). Then one day it just shut off. Stopped working mid cook. It had tripped the GFCI outlet it had occupied for months. Now it trips and GFCI outlet immediately any time I try to plug it in. It will operate on a regular outlet, but the temp is no longer controlled, despite normal display function. The water became SCALDING hot when the unit was set to 125F. I did contact KitchenBoss support.They were prompt in their response, asked for my Amazon order # and a video (!?) of the malfunction. So I obliged. They responded that my outlet must be the issue, and could I please send a video of the display problem -- odd since I never stated there was a display problem, but rather a temp control problem.They've since gone silent on me. In my subsequent research, I've found that GFCI tripping is common on sous vide heaters that have failed. Too bad the company has also failed to stand by the product.I'll be looking to other models for my replacement.Update: after a few email exchanges, KB did finally replace my unit. Rating raised from two to four.