poh

Thanks for the response! Glad to hear from someone who has both a SVS and a SVP that both can be useful. Vegetables and protein separately was what I had in mind with two systems. My concerns on the warranty were regarding the professional. Immersion circulators seem more delicate to me than a SVS. (Maybe this is incorrect?) I was hesitant to spend $800 on the SVP with only a 1 year warranty, but not with the SVSD which also only has a 1 year warranty. Maybe illogical on my part.

As my first post on this site I'd like to say thank you for all the useful advice posted in this thread. I have read quite a bit about it while deciding what to buy. I've decided to get into sous vide as I love to cook, and I already had half the equipment - a chamber vacuum. With that said, any idea why the warranty on the sousvide professional is only 1 year? This is the only reason I didn't get it straight away - I ordered a sousvide supreme demi. I figure if I love the method and run out of space in the SVSD I can always order or build an immersion circulator later and have two water baths. (Good idea? Bad idea? Useful at all? I have 30 days to return the demi...)