Recently I build a sous vide circulator from a hot water pump. As opposed to commercial sous vide machines which have higher power ratings, this system only requires you to cook on a gas stove. So on the long run, electricity consumption is lower especially if you are planning to cook sous on a regular basis.
If I can afford sous machine I wouldn't build this system. I know there is a cheaper method like the beer cooler method, but it still requires you to transfer heated water into the container, so you are transferring the water twice instead of one.
At the end of the video I did a demo on a ribeye steak.
I need your take on the build. If there's any expert out there please leave your comment as I'm here to learn. Thanks!