Method of regulating temperature for sous vide cooking and apparatus therefor

A method of regulating a temperature of a cooking liquid during a sous vide cooking procedure, the method comprising the steps of:

• providing a cooktop having a burner;
• providing a user interface in communication with a controller, wherein the controller is in communication with the burner for supplying an energy output to the burner;
• providing a cooking vessel positioned on the burner, wherein the cooking vessel includes a bottom surface and a surrounding side wall extending orthogonally upward from the bottom surface to define an interior space;
• providing a first temperature sensor mounted on an interior surface of the side wall of the cooking vessel;
• providing a cooking liquid in the interior space of the cooking vessel, wherein the first temperature sensor is submerged in the cooking liquid;
• using the user interface to set a desired cooking temperature of the cooking liquid;
• measuring a current temperature value of the cooking liquid inside the cooking vessel at a plurality of predetermined time intervals using the first temperature sensor;
• measuring the current temperature of the cooking liquid inside the cooking vessel at a plurality of predetermined time intervals using a second temperature sensor mounted on the interior surface of the side wall of the cooking vessel;
• transmitting the current temperature value of the cooking liquid from one of the first temperature sensor and the second temperature sensor to the controller;
• using the controller to compare the current temperature value of the cooking liquid from one of the first temperature sensor and the second temperature sensor to the desired cooking temperature of the cooking liquid at each of the predetermined time intervals;
• and
• using the controller to control the energy output of the burner based on a difference between the current temperature value from one of the first temperature sensor and the second temperature sensor of the cooking liquid and the desired cooking temperature of the cooking liquid.