All the recent praise of sous vide cooking (such as Megan McArdle’s) makes me inclined to buy one. Do any of you folks who have experimented with such machines have a sense of the relative merits of the various gadgets? I can’t decide between the Sous Vide Supreme ($400+), Sous Vide Demi ($300+), and the AquaChef ($200+). I don’t want to get poor quality — or more hassle — by getting something cheaper, if it’s really better. But on the other hand, who wants to feel he’s paying too much? Many thanks for any feedback you might have.