I’m very happy with my regular sized SousVide Supreme because I like the cooking capacity and I have enough counter space to accommodate it.
I understand being concerned about plasticizers leaching into sous vide food; heck, in ten years, maybe it’ll be well-established that sous vide cooking causes people’s brains to liquefy and ooze out of their nostrils. But from what I’ve read, sous vide’s done at such low temps that this cooking technique doesn’t present such a problem. The Eades have addressed the matter of sous vide food safety on their blog to my satisfaction. Plus, as Modern Paleo’s Diana Hsieh has written, the plasticizer concern is “not a concern, provided that the proper bags are used.” The all-knowing king of food chemistry, Harold McGee, has concurred, pointing out that the food-contact layers of all standard bags for this kind of cooking are made of polyethylene, and doesn’t contain plasticizers.
Plus, my SousVide Supreme makes me look like a great chef with little or no effort.1