I am giving an attempt of doing a Faux Sous Vide hamburger and filet mignon. I have prepared a water bath (without the pump, the faux part), which has a temperature controlled induction cooker. Temperature appears to be holding plus/minus two degrees. The Filet mignon steaks are in individual bags, as is the hamburger. I used a foodsaver vacuum sealer to close off the bags. In about 20 minutes (after an hour and a half in the heated water), they will be pulled out of the bags, and placed upon a grill to sear and brown (mallard reaction). Hopefully they will be on long enough to get some good smoke flavor as well. It is all part of a food experiment I have been wanting to try. My spouse is pink-meat phobic, so the bath is at 160F, to approximate well-done. Hopefully, cooking in the bag will keep all the meat juicy.