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I use the anova precision oven for sous vide. I think its great as I can do an express where I have a slightly higher temperature then drop it to the regular sous vide temperature. I use it almost weekly for chicken breast. I don't use bags but usually that's for shorter cooks. It doesn't feel as wet as traditional sous vide with an immersion circulator feels but it works for me because when I batch cook chicken breast usually I'm too lazy to sear it. A tip for it is basically always using a thermometer probe for shorter cooks. I am trying a 24 hour cook this week and do have my beef in a bag because it does dry out a bit or so I've read. I recently got a chamber vac so I may be doing more longer cooks in it. Excited to see how it does for longer cooks and how it holds up but so far I'm loving it. I do also appreciate the precision more for reverse searing steaks also because it can help to dry out the outside and I feel like I get a better crust when using the thermometer probe it comes with, lower steam levels and higher temperature but that starts to get away from sous vide.