Our son sent us a commercial sous vide over 9 years ago. Used in high end restaurants for years. We have used it couple time a week since the day I unboxed it. Steak mid rare is always perfect. Eggs Benedict for 12 without ever leaving the conversation is priceless.
2 years ago we received a new commercial with temp increments of .2. Makes it even more precise. Mine comes with the commercial bath, one for smaller items, and a large for cooking for a crowd. Everything breaks down and stores in the large bath.
Still using the first one, along with the new. We had steak and lobster for 8 on NYE, and except for the 15 minute prep, and the minute to high sear steak with a torch, then plate everyone at once. I got to spent the entire evening with our company.
Not much has changed in the last 9 years, my recipes came from restaurants, for years, but now online and cookbooks help those who are new to cooking sous vide welcome to the best way to cooking
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Do not worry about things you can not change 
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