Last updated: August 12, 2021

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Welcome to our big sous vide stick test 2021. Here we present all the sous vide sticks that we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the internet.

We would like to make your purchase decision easier and help you find the best sous vide stick for you.

You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should definitely pay attention to if you want to buy a sous vide stick.


  • Sous Vide Sticks enable you to prepare dishes even tastier, as they create the optimal conditions for cooking a wide variety of foods.
  • Basically, a distinction is made between sous vide sticks for private use and sous vide sticks for gastronomic use, whereby both variants are available at different prices and with different functions.
  • Sous vide sticks for private use are more suitable for beginners and vacuum cooking small quantities, while sous vide sticks for gastronomic purposes are suitable for professional use in the catering trade.

The Best Sous Vide Stick: Our Picks

Guide: Questions you should ask yourself before buying a sous vide stick

What is a Sous Vide Stick?

A sous vide stick is a precision cooker with an integrated thermostat. It is used for vacuum cooking.

The sous vide stick consists of a control panel and a heating element. It is attached to a cooking pot. The heating element remains below the water level during the whole process of vacuum cooking.

The function of the stick is to heat the water used to the desired temperature and keep it constant throughout the cooking process.

How does a Sous Vide Stick work?

The sous vide stick is attached to the edge of the container, which you fill with water. Then switch on the sous vide wand.

You can set the temperature to which the water is to be heated manually. The thermostat on the sous vide stick shows you the temperature of the water at all times.

When the temperature is reached, you can put the food into the water and set how long the food should be cooked.

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The vacuum cooking method preserves the natural flavours of the food.
(Image source: / José Ignacio Pompé)

You should follow a cooking time chart to cook the food at the optimal temperature for a set time.

This is a possible cooking time table that you can use as a guide.

thickness cooking level (degrees Celsius) temperature time
1.5cm Almost rare 50-54 degrees 50 min
1.5cm Pink 54-56 degrees 50 min
1.5cm Slightly pink 56-60 degrees 50 min
1.5cm Through 60-65 degrees 50 Min
2cm Almost bloody 50-54 degrees 70 Min
2cm Pink 54-56 degrees 70 Min
2cm Slightly pink 56-60 degrees 70 Min
2cm Through 60-65 degrees 70 Min
4cm Nearly bloody 50-54 degrees 120 Min
4cm Pink 54-56 degrees 120 Min
4cm Slightly pink 56-60 degrees 120 Min
4cm Through 60-65 degrees 120 Min

(Source: hogapage.en)

What are the alternatives to a sous vide stick?

If you decide against buying a sous vide stick but still don't want to do without vacuum cooking, you have the following options:

Saucepan / oven method: Sous Vide cooking also works with ordinary cookware. You need a saucepan, packaging bags for the food you want to cook, a thermometer and an oven.

Sous Vide Stick-2

You don't need any special accessories to enjoy cooked food.
(Image source: / Becca Tapert)

Heat the cooking pot on the cooker to the desired temperature. At the same time, preheat the oven.

When the water has reached the required temperature, remove the saucepan from the cooker and place it in the oven.

With this method, you should measure the water temperature every 10 minutes so that the food is cooked at the optimal temperature.

The advantages and disadvantages of this method are as follows:

  • Inexpensive
  • No special accessories needed
  • No complicated handling
  • Little control over whether the water has the same temperature everywhere
  • The temperature is measured manually
  • You always have to stand near the cooker
  • Relatively high energy consumption

Vacuum cooking with a sous vide cooker with water basin: The best-known alternative to the sous vide stick is the sous vide tank. This is a device that has a water basin into which the water is filled.

You can manually set the temperature to which the water is to be heated and the time for which you want to cook the food.

After you have placed the food, you can close the basin with the lid, which minimises water evaporation and energy loss.

You can devote yourself to other activities while your food is cooking and, in most cases, you will not be distracted by the noise of the appliance. This is because such vacuum cookers do not contain a circulation pump in most cases.

The disadvantage is that the lack of a circulation pump means that there is no 100% chance of the water having the same temperature everywhere, which is an essential criterion for success in vacuum cooking.

In order to show you the advantages and disadvantages of a sous vide tank compared to a sous vide stick, we have included a video below that tests and compares both versions.

Decision: What types of sous vide sticks are there and which is the right one for you?

If you want to buy a sous vide stick, you can choose between the following two alternatives:

  • Sous Vide Stick for private use
  • Sous Vide Stick for gastronomic use

What distinguishes a sous vide stick for private use and what are its advantages and disadvantages?

The sous vide stick for private use is an ordinary immersion circulator that is intended for vacuum cooking of food for a normal household.

The difference to the sous vide stick for gastronomic use is the capacity of how many litres of water can be heated.

The sous vide stick has a circulation pump that optimises the circulation of water and thus ensures that the water has the same temperature everywhere and that there are no fluctuations.

The advantage of this type of appliance is certainly its size. Due to its small size, it takes up little space.

The mobility of the immersion thermostat is also an advantage, as it can be easily transported.

The capacity tends not to be limited, but it depends on the power of the stick and the size of the cookware you use. Mostly, the sous vide sticks for private use can heat a maximum amount of water of 20 litres.

The disadvantage of vacuum cooking with a sous vide stick is the evaporation of water and the loss of heat, as a lid can rarely be used.

In addition, the circulation pump that allows the water to circulate can make noise.

A small tip for this: There are insulation balls that float on the water surface and prevent water evaporation almost 100%.

  • Small and easy to stow away
  • mobile
  • circulation pump integrated
  • lower-priced variant
  • High amount of water evaporation
  • High energy loss
  • Noise

What distinguishes a sous vide stick for gastronomic use and what are its advantages and disadvantages?

The sous vide stick for gastronomic use is the same in terms of handling as the immersion circulator for domestic use. The difference is that this type of sous vide wand can heat a larger amount of water.

In contrast to vacuum cooking devices for private households, which can heat a maximum of 20 litres of water, this variant has a power that can heat more than twice as much water. As a result, such sous vide sticks are more commonly used in the catering industry, where many dishes are prepared in this way.

The advantage of sous vide sticks for gastronomic use is certainly the high performance that these devices can provide. They are also easy to use and have an integrated circulation pump that heats the water to exactly the desired temperature and maintains this heat.

The disadvantage of such sous vide sticks is the high purchase price. Likewise, sous vide sticks for gastronomic use are larger and therefore take up more space.

The problem of high water and energy losses also exists with this type of immersion circulator.

  • High performance
  • Relatively easy to operate
  • Circulating pump
  • High purchase costs
  • Large
  • High water and energy losses
  • Noise that can occur

Buying criteria: You can use these factors to compare and evaluate sous vide sticks

In the following, we would like to show you which aspects you can use to decide between a variety of possible immersion circulators.

The criteria you can use to compare the sous vide sticks with each other include:

In the following paragraphs, we would like to explain to you what is important in the respective criteria.


The temperature at which the food is cooked plays a central role for its enjoyment as well as for health reasons.

For these reasons, it is important that when buying your sous vide stick, you pay attention to the number of degrees the device can reach.

The appliance should also display the temperature accurately (preferably with a difference of +/1 0.5 degrees Celsius)

We would advise you to read up on this topic before buying the product. Basically, the rule is that you should cook the food to at least 50 degrees Celsius, and for this you need a powerful appliance that provides this temperature.

After purchasing the appliance, it is worth testing it first by measuring with an ordinary thermometer whether the temperature displayed on the appliance corresponds to the temperature on the thermometer.


When comparing two sous vide sticks that can heat the identical amount of water, the water will heat up faster with the sous vide stick with the higher power.

The differences in power range from 500W to over 1500W.

What power your own sous vide stick should have is a matter of judgement. Ultimately, you have to decide for yourself how important it is for you to have a quick heating time.

Nevertheless, it is advisable to use a sous vide stick with a minimum power of 800W.


As already explained, the volume is also the decisive criterion for differentiating between the two types of sous vide stick (for private use / for gastronomic purposes).

A relatively small capacity of 6 litres is intended more for private use and is sufficient for preparing food for 3-4 people.

Sous Vide Sticks for gastronomic use easily heat a water volume of over 40 litres.

Here too, you should first decide how and how often you want to use your sous vide wand. If you do not use it regularly on a large scale, a capacity of between 6 and 20 litres will probably be sufficient.

Dry run protection

The dry run protection is a safety mechanism. Not all immersion circulators have this feature, but it is a great advantage.

The dry-running protection ensures that the appliance switches itself off if the amount of water is too small.

Because a considerable amount of water evaporates during vacuum cooking, it makes sense to have this safety feature integrated in the appliance.

This reduces the risk of damaging the appliance or spoiling the food.

With the dry run protection, you have control over the entire cooking process, as you know whether there is enough water.


Volume can be an important consideration when buying a vacuum cooking appliance.

Since this cooking method involves cooking food for hours, sometimes even days, it can be quite annoying if the sous vide stick makes loud noises.

The noises are basically caused by the circulation pump, which circulates the water.

Facts worth knowing about sous vide sticks

Which cookware is suitable for using a sous vide stick?

Basically, you can use any cooking pot or soup pot that you already have in your household. The only things to consider are the minimum water depth and the maximum water level, which are necessary for the smooth functioning of your sous vide model.

However, there is a better alternative to ordinary cookware: polycarbonate containers

These containers are characterised by the fact that they lose less heat. This means that you reach the required temperature more quickly and need less energy to maintain it.

They are also usually transparent, which makes it easier to observe and control the cooking process.

Is cooking under vacuum harmful to the environment?

Sous vide cooking requires packaging, which is usually made of plastic. Plastic particles are harmful to the planet and animals because they are in the form of waste.

Sous Vide Stick-3

To protect the environment, you can use glass instead of plastic for vacuum cooking.
(Image source: / Leo Sammarco)

Many people therefore use preserving jars for cooking under vacuum.

We can't tell you how promising this alternative to plastic packaging is. There are also no expert opinions on this yet.

How does this cooking method differ from others?

With the sous vide cooking method, as you can see from the name (sous vide French for under vacuum), the food is cooked under vacuum.

This distinguishes it from most cooking methods such as cooking in a roasting tube. While sous vide cooking sucks the air out of the packages in which the food is placed, other cooking methods keep the air in the packages.

A second criterion according to which cooking methods are differentiated is the temperature.

In the sous vide method, cooking is done at a relatively low temperature (usually between 45 and 65 degrees Celsius). Other methods, such as oven cooking, cook at a temperature above 100 degrees Celsius.

How do I descale my Sous Vide Stick?

Cleaning the sous vide stick is quick and easy. Below you will find a list of the best ways to clean your device.

However, we advise you to read the cleaning instructions in the user manual of your model.

  1. Place the stick in a container.
  2. Fill the container with water until you reach the maximum water quantity mark.
  3. Add about 5 grams of citric acid per litre of water.
  4. Set the temperature to 70 degrees Celsius for 20 minutes.
  5. After this time, switch off the appliance and let it cool down.
  6. Finally, rinse it in cold water and let it dry.

(Image source: Chillicom/ flickr.)