I have a Nu-Wave induction cooker and the normal pans, and I want to try to use it as a sous vide cooker for steaks. I plan to get it going with the steaks and then move on to everything else, finishing with searing the steaks at the very end, right before serving.
The nu wave has a digital control that goes up or down by 10 degree increments (farenheit). from other experience I have found that it maintains the temperature very consistently and accurately.
Since I will not be using a more pricey rig, I know I will have to make sure to occasionally stir the water bath. I'm not going to try to rely on convection.
Before I plunk down the cash for some good steaks, will this work and what things am I overlooking?
Any advice to prevent me botching this would be greatly appreciated.