Low-temperature sous-vide cooking maximizes the preservation of nutrients in food and enhances flavour. Little to no oil and minimal salt is required to preserve taste, and no direct contact occurs with air or water. Heat is evenly distributed throughout the food during cooking, preserving the vibrant colours and flavours of your food. Thermal immersion circulator will save on energy in comparison to an oven or gas stove, as well as reduce the presence of smoke in the kitchen. Precise temperature and time control ensures that your food won t overcook, and your preferred temperatures are attainable every time.