The circulator pump has high/low so it really gets the water moving. I typically keep it on low since I use it in a large pot. I haven't noticed any real difference with compared to a hacked setup for typical proteins (poultry, beef, pork, etc). The only place you're really notice is where you want high precision, like the various degrees of egg cookery and some fish.<p>The real benefit is the ability to "set it and forget it", which matters for me when cooking items for 24/48 hours. That and the volume.