To those with a sous vide. I just got my Anova Sous Vide last night, there was a blurb in the manual about not cooking on marble/corian countertops as they cannot handle the sustained heat? What does everyone set theirs on? I figure the stove would work but if it's a particularly long water bath that would tie up some of the stove for a good bit of time.
Is that even something to worry about?