I have an SVM+FMM and also a Sous Vide Professional. I also used the SVM with a rice cooker. I did the SVM+Rice Cooker for about a year. Its primary limitations are capacity (unless you have a really big rice cooker), power (can take quite a while to hit a high temp) and usability (too many wires, rice cooker ending up on warm instead of cook, sensor getting intoinconvenientplaces). I used SVM+FMM very regularly for at least 6 months. It still has too many parts, usability wise, but not too bad, really. The power is excellent. I've not had any issues with circulation. I still use the SVM+FMM when I need to do a whole cooler of stuff, or need a second set-up. It is a very good combo. I do prefer the usability of the the SV Professional (it is extremely nice to use), but it is definitely a large step in price and isn't as flexible as the SVM+FMM.