When I started my whole ‘sous vide experiment’, I started with the Gourmia GSV130. It was one of the cheaper ones that I bought (13 total), so I figured I’d mess around with this one first. It was simple to start using (no wifi or apps), and if I broke it somehow, it wouldn’t matter. It was cheap anyway. I cooked quite a few steaks, salmon fillets, and pork chops before moving on to test the newer models from Gourmia and other brands that offer immersion circulators.
What ended up happening was that the GSV130 served as a base point on which I gauged my future experiences with immersion circulators. The Gourmia GSV130 was such a solid immersion circulator at such an inexpensive price, that I really had to look for reasons why someone would spend more than two times more on an appliance that basically did the same thing.