A smallish thread about a smallish kitchen renovation in Kitchen Consumer Posted December 18, 2018 On 12/18/2018 at 1:10 AM, gfweb said: I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water. It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled. I agree. I probably should have used the fan-forced heat, but I'm not sure that would have made much difference. I mostly did it to challenge the oven. The steak was really tasty, though.