Huh? My hood is standalone. I've never saw a range with a hood built into it. I could remove the range and put in an oven and a countertop.

Ack! That's brilliant! Never saw this reply. Utterly brilliant!

Why, thank you. (It's about time someone noticed my utter brilliance. )

Don't do this if you're thinking of selling your house anytime soon. I think it would de-value your house for resale.

Yeah, it'd freak out any potential buyers. Well, if I really like induction thing I could have something removable built to go over my range top to hold my induction burners. We shall see. I'm putting the cart before the horse.

Nancy, how is the roaster working out? I have one and am considering using it. Does the temperature go low enough when you're using the thermacoupler (or whatever it is called)?

I stopped using the roaster because it did really erratic things and finally my PID burned out. I was suspicious the roaster might have been the issue. I went back to the rice maker.

Next thing I'm trying are the induction plates.

I like meat cooked medium-well to well. My observation is that this method of cooking leans toward rare and medium-rare meats.

In the opinion of the experienced cooks who do this method of cooking, would I be disappointed with the results of cooking to medium-well and well temperatures?

No. The advantage that sous vide gives you when cooking a steak is that it'll be the exact temperature you want from edge to edge. There won't be any pink spots in the middle that you might not like.

Other cuts of meat, other than steak or beef roast, are great in sous vide too. For instance, cook a chicken breast at 145 degrees and it'll be perfectly moist and wonderful. Cooked any other way and you almost always end up with a tough, stringy piece of meat, unless you bury it in sauce.

It also makes great egg custard because you can be so precise with the temperature. It should be awesome for making yogurt too. If you heat your milk/cream to 185' ahead of time it'll make more nubs on the casein molecules and the yogurt should end up thicker.

Lots and lots of uses for it. I'd recommend googling on the topic.

Here's a great blog with sous vide recipes: http://svkitchen.com/

My review of the NuWave PIC:

Not suitable for sous vide, most likely. I only had one induction ready pot and it is a huge stock pot. Anyway, I put water in and put the temperature to 150' (only does 10 degree units) and it was 150' in only to spot in the water. Elsewhere it ranged from 140-142. So I tried to increase the heat and found again a hot spot and every where else it was substantially colder.

I did have the lid off, maybe with it on the temperature would be more even.

Maybe if one combined it with a recirculator...

Ten degree increments sounds a bit imprecise, but I don't know how much I actually adjust a flame. I'm still intrigued by induction cooking because it's so clean and neat and safe. Cleaning my gas range is one of my most despised tasks.

Oh? Most gas ranges are pretty easy to clean these days. I just wish the ovens were!

I bought frozen Cornish Game Hens and have been cooking them sous vide and finishing them on the grill. They're good, but the sauce I make out of their cooking juices is AWESOME!

I've been using garlic confit, rubbing it under/on their skin.

Garlic confit is just garlic cloves cooked in olive oil. I do it sous vide at 185F, at least an hour. Then you can use the cloves and the olive oil for a very mellow tasting garlic.

I boil down the cooking juices and add maybe a bit of wine, butter and cream. This last time I added cayenne pepper for a little kick. Yahoo! It was good.

The plain CGH's aren't that great, but with sauce they're outstanding.

I have tried a couple of things since my controller came. One was a sirloin roast which I wasn't too happy with. I think my crock pot does a better job. And a steak was ho hum - I prefer mine done in a red hot cast iron pan. The problem probably is that I don't like to eat raw meat and most sous vide meats seem to be exactly THAT.

However, I tried fish and was very pleasantly surprised. This might become my specialty.

Maybe you're not cooking at a high enough temperature or long enough, pollyanna. I like my meats generally "medium" and sous vide does well with that.

I also think that the Cornish game hen juices are very tasty, Nancy. And, one hen has a very large amount of juice.