Works very well. Induction top not compatable with pans as large as it says it is. If you use the maximum size pan, it will only heat a small center piece of the pant. Whenever I'm using the sous vide, the first ... 45 minutes or so is the wrong temperature. If I put a steak in at 131, it will go to 133 for a good 30-40 minutes. This is probably fine for tough cuts of meat where it's in there for days. However, if I'm cooking a rib-eye for an hour or two, this is not a device for you as your steak will be cooked differently than you wanted.

If you do lots of sous vide cooking, this is an excellent alternative to the immersion sticks out there. You have to allocate some counter space to it, but then you're ready to sous vide whenever with no setup or fuss. The water bath heats accurately and evenly, and the two included racks make it easy to keep items submerged, and to drain and remove them when they're done. The smart hub is also an induction cooktop - I haven't used this much but I can confirm that it works.

The Oliso Smart Hub is one of my favorite kitchen tools. I've used it both for Sous Vide and as a tool to sear the meat and cook on. It is portable enough to take to dinner parties where we gather and cook together. The water gets to target temperature much faster than other Sous Vide appliances. Additionally, you don't loose the heat to the environment like other appliances because of it's doubled wall and sealed top. When I first started to Sous Vide, the above improvements were my immediate gripes, and this machine solves them both. The price is a bit high for a machine that can't really handle large quantities of food like brisket. You would have to purchase multiple devices and handle them in batches. Neither of these option are really practical, so this should be a strong consideration before purchasing

I too REALLY wanted to love this machine. I have used immersion and I have the Supreme Demi. Once out of the box I was VERY excited about this purchase. I bought hundreds of dollars worth of meats. I vacuumed sealed them with the plan to sous vide them and freeze for future meals. First go around I put $80.00 worth of Rib Eye steaks in. I set it for four hours. Sometime during that time it had shut off. I read the instructions as it gave error 01. Unplug, DO NOT EAT anything you do not know how long it had been cooking for, so I threw it all out. After unplugging I let it cool down for a few hours as the instructions stated and started it again.