Just wondering if anyone has any in-depth knowledge of immersion circulators. I have been considering buying one to do pop-ups (10-15 people) with the purpose of cooking tasting sized proteins, holding bagged purees and holding 1 iSi cannister. The model I was looking at is the Creative Series which in brief summary is suitable for dinners serving up to 12 guests and used for medium duty usage (I assume heavy duty usage would be cooking something like 35 duck legs confit or a number of large things). The next step up is the Chef Series which is, as the name suggests, geared toward professional chefs, most likely using the circulator for more heavy duty tasks. The sticker price for the Professional is $325 more than the Creative, and as I do not foresee myself opening an actual restaurant anytime soon I was thinking the Creative would do if it was appropriate for the job.