I sous vide now and then, about twice a week for 6 hours each, so around 12 hours a week. That works out to roughly 15 years of usable machine time for the average person.
Not bad at all.
And yes, 15 years is bad. I don't want to replace my entire household every 15 years FFS.
Personally, most of my headphones I look for metal mechanical connections instead of plastic and I buy refurbished when I can. I think I pay about as much as he does or less, but we haven’t really hashed out the numbers together. I’m typing this while wearing a HyperX gaming headset I bought refurbished that’s old enough that I’ve replaced the earpads while everything else continues to work.
Computers and computer parts often have, in my experience, a better reliability record competently refurbished than when they first leave the factory too. I wonder if sous vide cookers would.
This is a fine example of what I meant about people complaining when they use products beyond their design parameters.
I'm on a mostly carnivore, mostly ruminant meat diet and for costs tend to do a lot of ground beef... I sous vide a bunch of burgers in 1/2lb ring molds, refrigerate and sear off when hungry. This lets me have safer burgers that aren't overcooked. I do 133F for 2.5+ hours.
I also do steaks about once or twice a week. I have to say it's probably the best kitchen investment I could have made in terms of impact on the output quality.
- the product doesn't break and you don't buy a replacement from them because you still have a working product
- the product breaks and there is a greater than 0% chance that you will buy a replacement product from them
Of course in practice it's more complicated but I wouldn't be so quick to declare that the math doesn't work out.
Or if you want something even beefier: https://sammic.com/en/smartvide-xl
Sous vide is generally not a bacterial growth risk above 140F. At 150F throughout, you get decent pasteurization in under two minutes. Two days of that is such extreme overkill that I'm concerned about the nutritional effect of over cooking.
The Food Saver style vacuum sealers fail fast for me, so I bought a $400 chamber sealer, and I'm on year 5 with it.
