SV is completely unattended cooking. So it saves a lot of time. You can do all sorts of things while cooking is occuring.<p>It's somewhat like baking, but with no checking for doneness.<p>One neat trick with SV: You can cut your meat very thin but still have even, reletively rare meat. The thickness of the meat gives your cook time.<p><a href="http://amath.colorado.edu/~baldwind/sous-vide.html" rel="nofollow">http://amath.colorado.edu/~baldwind/sous-vide.html</a><p>So if you make your stake very thin, you can find a nice steak in similar times to your stove can.<p>If you use the traditional thickness of about 3cm, you're going to be waiting 50 minutes to cook the steak.