My Sous Vide Rube Golberg contraption worked pretty well for the first time. I did eggs at 150F for 75 minutes and the controller held the temperature pretty close to 150F while they were cooking and the eggs were pretty tasty too. Tomorrow I will be trying what the store calls "petite sirloin". I don't know what they are, but they are a bit tough, though tasty. I expect to hold the temperature at 140F +/- 2 degrees. My cooker certainly has enough power to take the temp up to 150 and hold it there. I did go around the internal bi-metal control switch so that the heater coil is on full whenever the controller is supplying power. If this thing turns those tough steaks into tender sirloins then I will really be hooked on this method.