Sous Vide Stick review - 06/2019

Whether meat, fish or vegetables - with a Sous Vide Stick you can gently heat your food up to the perfect cooking point. With this method, vitamins are preserved in the food and a completely new taste experience unfolds. No wonder that not only professionals, but also hobby chefs swear by the compact sticks.

We have tested 6 Sous Vide Sticks and paid special attention to handling and temperature maintenance. Our test winner is the Allpax SVU Sous Vide Stick: The compact stick is easy to handle, quickly reaches its cooking temperature and provides a delicious cooking result. Our favourite with the test mark of 9,7!

last modified: 14.10.2019, 15:21
Winner Best price winner
Our winner: Allpax SVU Sous Vide Stick Wancle Sous Vide Precision Cooker Allpax SV2 - Profi Sous Vide Thermostat Klarstein Quickstick Sous Vide Cooker Steba SV 50 Sous Vide Stick Profi Cook PC-SV 1126 Sous Vide Stick

Allpax
SVU Sous Vide Stick

Wancle
Sous Vide Precision Cooker

Allpax
SV2 - Profi Sous Vide Thermostat

Klarstein
Quickstick Sous Vide Cooker

Steba
SV 50 Sous Vide Stick

Profi Cook
PC-SV 1126 Sous Vide Stick

Handling
Volume
Precision
Safety
Workmanship
  • Fast reaching of the cooking temperature
  • Compact size of the stick
  • Easy handling
  • Angled display
  • Good temperature maintenance
  • Very compact
  • Minimum container height only 10cm
  • Easy handling
  • Changes possible during the cooking process
  • Angled display
  • Quick reaching of the set temperature
  • Good temperature maintenance
  • Quiet
  • Easy handling
  • Large display
  • Very fast reaching of the cooking temperature
  • Good temperature maintenance
  • Angled display
  • Very safe
  • Angled display
  • Quiet
  • No temperature deviations
  • Very quite
  • Small setting display
  • Medium volume
  • Medium volume
  • Quite long heating phase
  • Big
  • Timer starts before set temperature is reached
  • Noisy
  • Reaction of the display
  • Difficult handling of the rotary controller
  • Slow heating
  • Unusual operation of controller and touch screen
  • Slow heating
  • Larger deviations in temperature maintenance

Perfect stick, which convinces in handling and function!

A compact and easy-to-use stick that performs its function to the fullest!

An easy to use and large thermostat with good temperature maintenance.

Good and fast stick, which only decreases a little in its volume.

Stick with the best temperature maintenance, which decreases in speed and handling.

The stick cannot fullfill the expectations in function and handling compared to the others.

Temperature maintenance +/- 0,1 °C +/- 0,2 °C +/- 0,1 °C +/- 0,1 °C +/- 0 °C + 1,7 °C
Minimum height of the pot 18 cm 10 cm 15 cm 20 cm 15 cm 16 cm
Power consumption 0.315 kWh 0.380 kWh 0.319 kWh 0.317 kWh 0.374 kWh 0.378 kWh
Quality impression Very good Very good Good Very good Good Good
Additional warranty 24 months
Packaging Very good Good Good Good Very good Satisfactory
Scope of delivery Sous vide stick, operating instructions, quick start instructions Sous vide stick, operating instructions Sous vide stick, operating instructions Sous vide stick, operating instructions Sous vide stick, operating instructions Sous vide stick, operating instructions
Quality of instructions Very good Good Good Good Good Very good
Manual language DE EN, DE, ES, FR, IT DE DE, EN, FR, IT, ES DE, EN, FR, NL, DA, SV, RU, IT DE, NL, FR, ES, IT, EN, PL, HU, RU, AR
Width 7,2 cm 9 cm 14 cm 7,3 cm 8 cm 7 cm
Height 31,5 cm 30,5 cm 32,5 cm 41 cm 37 cm 39 cm
Depth 18 cm 15,5 cm 14 cm 7,4 cm 10,5 cm 10,5 cm
Weight 1110 g 1117 g 2020 g 1093 g 1454 g 1156 g
Length of the power cable 1 m 1,20 m 1,20 m 1,40 m 1,20 m 1,20 m
Volume 44 dB 44 dB 43 dB 48 dB 41 dB 40 dB
Power in Watt 1200 W 850 1500 1300 800 800
Automatic switch-off No No No No No No
Highest temperature 95 °C 99,9 °C 99 °C 95 °C 90 °C 90 °C
Minimum temperature 0 °C 25 °C 5 °C 0 °C 0 °C 0 °C
Timer max. 59:59h max. 99:59h 0-99 h max. 59:59h max. 99:00h max. 10:00h
Test seal: Allpax SVU Sous Vide Stick, Rating 1.25
read review
Test seal: Wancle Sous Vide Precision Cooker, Rating 1.45
read review
Test seal: Allpax SV2 - Profi Sous Vide Thermostat, Rating 1.55
read review
Test seal: Klarstein Quickstick Sous Vide Cooker, Rating 1.6
read review
Test seal: Steba SV 50 Sous Vide Stick, Rating 1.85
read review
Test seal: Profi Cook PC-SV 1126 Sous Vide Stick, Rating 2.75
read review
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*All prices include VAT (if applicable, extra charge for delivery. Check the particular online shop to find information about the availability. Changes of indicated prices since the last update remain reserved.

Allpax

SVU Sous Vide Stick

Test seal: Allpax SVU Sous Vide Stick, Rating excellent

The Allpax Sous Vide Stick, is very easy to use. The cooking temperature is reached very quickly and during the cooking process there is only minimal temperature deviation. The stick worked perfectly in all aspects in our test.

read review

Allpax - SVU Sous Vide Stick

Winner: read review
  • To avoid quick vaporization of water, cover water with Sous Vide balls or aluminium foil.
  • Wrap towels around the pot to prevent heat loss.
  • For an additional roast aroma, we recommend a short searing of the meat after cooking.
  • Marinate or season your food before vacuuming for more taste.
 

Test procedure

In the preperation of our test, we defined the following test criteria:

  • Handling
  • Precision
  • Safety and security
  • Volume
  • Processing

In order to evaluate these criteria, we have defined several tests for the Sous Vide Sticks. First, the scope of delivery and functions are checked and the devices are pre-ranged according to the manufacturer's specifications. In the test runs, the devices should heat 5 liters of water. It is checked whether the cookers can exactly reach and maintain the desired temperature within the set time. Possible deviations are determined with independent thermometers. In addition, it is tested whether the devices pose any safety risks. During the entire test phase, handling and user-friendliness are assessed and the volume measured.

Sous-vide cooking in our testkitchen
Sous-vide cooking in our testkitchen

In order to exclude mistakes and to ensure the stress of everyday use, each test takes place in several runs.

The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.

Product selection
Our product selection is based on observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).

The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.

As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested products.



Stiftung Warentest 01/2018
Stiftung Warentest 01/2018

In January 2018, Stiftung Warentest (a German consumer organisation which compares goods and services of different manufacturers with each other) also tested the Sous-Vide-Sticks, with two winners and one clear loser. Six devices were tested: the SVU from Allpax, the Quickstick from Klarstein, the SV 50 from Steba, the PC-SV 1126 from Proficook, the Sous vide Stick from Unold and Casos SV 200.

The final score consisted of four criteria. The focus was on cooking with 50%. The remaining half consisted of handling with 35%, environmental aspects 10% and safety 5%. Four sous-vide sticks were awarded the grade "Good". The SVU and the Quickstick scored the best of the four and are thus narrowly test winners. As a clear loser, the SV 200 from Caso failed the test with the grade "Poor".

For the cooking criteria, it was checked how long the heat-up time was and whether the devices could keep the temperature constant. In the subsequent endurance test, the sticks were operated for 14 days at 85 degrees Celsius. At this point, the SV 200 from Caso was already eliminated. During the test, the stick slipped too deep into the water, creating a risk of electric shock for the user. Therefore the device got the grade "unsatisfactory".

In the handling of the Sous-Vide-Sticks the instructions for use and the attached cooking chart were rated by experts. For all devices there was a lack of a good chart. Because it was not pointed out that poultry should be heated to 70 degrees Celsius. In addition, the devices were used to cook carrots and pork loin and the results were evaluated by three experts and two test persons. They also checked the settings, operation, set-up and dismantling of the devices.

In terms of environmental characteristics and safety, noise levels, power consumption and risk of injury from heat and electricity were checked.

Four of the devices tested by Stiftung Warentest also passed our practical test: Klarsteins Quickstick, SV 50 from Steba, Profi Cooks Sous-Vide-Stick and SVU from Allpax. The Quickstick and the SV 50 were also awarded the grade "Good" by us. The PC-SV 1126 Sous Vide Stick from Profi Cook, which was rated "Good" by Stiftung Warentest, only received the grade "Satisfactory" from us. Also in our test the SVU Sous Vide Stick from Allpax was able to convince with its easy handling and was the winner with a rating of 1.2.

It has started a revolution in the kitchen. The Sous Vide Stick. If you've been looking for a way to gently heat vegetables, fish or meat, you've found the answer. It's really impressive how the new cooking process is working. It's about gentle cooking that preserves the vitamins. Let's take a look at the cooking method of the Sous Vide Stick.

What is a Sous-Vide-Stick?

Have you ever wondered how you can gently heat vacuumed food without losing vitamins? Then you didn't know the Sous Vide Stick yet. This new product is used to heat a water bath with pinpoint accuracy, especially at low temperatures. Healthy cooking has now reached a new level. Because with this method, practical requirements are as important as health aspects. From now on, no more vital substances are destroyed! The Sous-Vide-Stick is a little miracle in the kitchen. Because if you are very busy at work, you will be happy to be able to cook well and eat even better. Many people already know how to cook in a vacuum bag. But who has tried it? This is not just a fantastic taste experience. Equally important are practical facts that can be wonderfully integrated into a busy everyday life.

It is fascinating how a small product can achieve impressive results. Compared to other kitchen products for gentle cooking, the Sous-Vide-Stick has the advantage that it is not much bigger than a hand blender. So it's always ready to go and can be removed from the drawer with a single pull. No cumbersome set up or lots of space are required. That's why it is so popular, especially in the small kitchen. There is a lot of power in this small kitchen product. Almost every model of the Sous-Vide-Stick can heat up 15 litres of water. But there are even more application possibilities for the Sous-Vide-Stick.

Stick in action
Sous Vide Stick in action

It's a common phenomenon: On holiday, people eat lots and sometimes more junk food than at home. This usually ends with unwanted love handles. Why shouldn't we end this procedure? If you travel with your campervan, you will also find room for the Sous Vide Stick. With the vacuumed food, the travel budget can also be saved. Because expensive restaurant visits are reduced. Isn't it nice to enjoy your dinner in silence and at a romantic sunset? For travellers with campervans, completely new situations are possible. Not only cheaper, but also healthy and simple. After cooking, there is no need to wash pans and pots. A huge plus point, which is not only advantageous on journeys, but also at home. Because with the Sous Vide Stick you can also prepare a quick snack - without much effort or preparation.

The method of the Sous Vide Stick is simple and effective. At first it may seem unusual to place a stick in a saucepan. If you like to cook sparingly but still healthy, vacuuming is a very good option. Fresh or already prepared food can get non-perishable and can simply be warmed up at the requested time. But more than that, cooking in vacuum bags has developed into a very special cooking method in the last few years. Because it involves cooking at low temperatures. In this way, valuable vital substances are not destroyed and at the same time an unique taste experience is created. This new way of food preparation is possible with the Sous Vide Stick. Because it is used for the gentle cooking of food. It heats the water in the saucepan with the food to the requested temperature.

Basically, cooking already begins with vacuuming. You should be careful when seasoning. Under vacuum, salts, herbs and spices intensify. For this reason, you should especially reduce the amount of salt and herbs you use.
The prepared food is given into the water. Make sure that the vacuum bag is under water during the entire cooking phase. This ensures that the desired core time is achieved. Cover the pot with a lid. After the set cooking time you take out the food of the bag and can serve it immediately.

Stick in action
Sous Vide Stick in action

We all know: cooking is essential in France. For many generations, healthy cuisine has played an important role. The French simply know how to do it. The most famous chefs and dishes are from France. So does the Sous Vide Stick. Again, a concept is implemented here that is based on the healthy preparation of food.
The term comes from the french language and means translated: under = sous and vacuum = vide. It already describes what this product is about. Any vacuumed food is cooked at the desired temperature. It is important that special bags and the appropriate method are used for the food. Vacuuming offers the single household or the extended family the opportunity to cook inexpensively and still eat healthily. The secret is the temperature of the Sous Vide Cooking method. The maximum temperature is below 100 °C, which means that meat, fish or vegetables are cooked gently. The result is a tender, juicy food, no matter whether it is a vegetable or fish. It has been the French chefs who invented this cooking method. Already in the 70s! However, it has taken until today to develop the right product so it wasn't only used in the professional kitchen, but also in the private household.

The advantages of the Sous Vide Stick is the method: gentle cooking of all foods. Even baby food can be gently warmed without getting very hot beforehand. On the display, you can set the desired temperature and the porridge is heated exactly to this temperature. At temperatures below 100 °C barely any vitamins are lost. This ensures that food is used correctly and that the family's healthy diet grows to a whole new level.
The Sous Vide method not only preserves important nutrients. The flavours also remain inside the vacuum bag. That is why sous vide cooked food is far more aromatic. Unlike steam cooking, preparation in a warm water bath achieves even better results. The difference in taste is immediately noticeable. While vacuuming, herbs and spices can be added to the bag beforehand. This even saves salting, which has a positive effect on your health aswell. The precise control of the core temperature allows the preparation of smaller and larger pieces of meat. It is not possible to overcook meat or fish because the water temperature does not rise. The regulation of a low water temperature is the heart of the Sous Vide Stick.

Another advantage of this cooking method is the quick preparation. The vacuum-cooked food only needs a few minutes to be ready to eat. Depending on the type of meat, a little more time is needed. However, marinating and vacuuming also shortens this process. In addition, there is no need to stir or stand at the stove. Nothing burns with the Sous Vide Stick. Even better, if you want to eat in the evening around 7 pm, you set the timer with the appropriate cooking time. So you don't have to wait until the meat is done, but come home and it's already done! Standing in the kitchen for a long time to prepare meals comes to an end with the Sous Vide Stick. After exhausting working days you will be rewarded with ready meals. You can quit fast food dishes and live a much healthier life.

Can I lose weight with the Sous Vide Stick?

The right question. The answer is yes! Because you don't just cook gently, you also cook fat-free. If you like to eat fish, that you used to fry in oil, you wont need any oil anymore with the Sous Vide Stick. The fish or the meat will be vacuumed. You fill the bag with the flavours of your choice. So dill goes very well with fish. Herbs like sage, rosemary or garlic go well with various types of meat. Even turkey or goose without skin with juicy orange slices are possible. As soon as you remove the skin and later pour the pickled meat into the tempered water, no frying fat is necessary anymore. This method saves you a lot of calories and you can still eat what you like. Not only adults benefit from this modern preparation method, children also learn how to handle food well and how to live a healthy lifestyle.

Sous Vide cooked chicken
Sous Vide cooked chicken

If you already own a vacuum sealer, the first step is done. The investment is worthwhile, because after the grocery shopping food can get vacuumed and can no longer spoil. You can portion the quantity exactly according to your needs. Of course, you also need the appropriate vacuum bags. To heat the food you use either a saucepan or a thermalizer. In private households, a conventional saucepan is totally enough. That's it, a few utensils that can change your way of cooking from one day to another.

How do we test at askgeorge.com?

Live and authentic: We get the devices into our Hamburg test laboratory. Here we take a close look at everything.

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  • Which suppliers are on the market?
  • What current products are there?
  • What are the comparison criteria?
  • What tests are we going to run?
  • What is the test procedure?

When everything's settled, we'll bring the devices to us. For each product the test procedure, the measured values and product properties are documented in detail. We create photos and videos. We evaluate the results for you, summarize everything in a test report and calculate the test grade.

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