Abstract: A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.

Abstract: A device useful for slowly heating food and a method of slowly heating food to defrost, warm and/or cook using a temperature controlled circulating liquid are described. Embodiments of the device are particularly useful for the sous vide method of cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit to maintain a homogenous temperature. The liquid is heated as required as it flows through the base unit.

Abstract: A device useful for slowly heating food and a method of slowly heating food to defrost, warm and/or cook using a temperature controlled circulating liquid are described. Embodiments of the device are particularly useful for the sous vide method of cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit to maintain a homogenous temperature. The liquid is heated as required as it flows through the base unit.

Abstract: A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.