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Review of the KitchenBoss G320 Sous Vide Cooker

Walter Shillington writes about products he knows firsthand. His articles focus on healthcare, electronics, watches, and household items.

The KitchenBoss G320 Sous Vide Cooker with a 12-quart pot

The KitchenBoss G320 Sous Vide Cooker with a 12-quart pot

I was searching for an effective and well-constructed sous vide cooker, and the KitchenBoss G320 appeared to be a good choice. This is my review.

Sous vide is a technique that uses circulating heated water to evenly slow-cook food that has been placed in an airtight or vacuum-sealed pouch.


The KitchenBoss G320 cooker is a 15-inch cylindric-shaped device. Its top-mounted control panel features a color screen that provides access to 20 recipes. Cooking time and temperatures can be varied if required. This product weighs 2.86 pounds.

The bottom section, which is designed to be immersed in water, is covered in a removable stainless-steel sheath 7.4 inches in length and 2.4 inches across. A heating element and a propeller designed to circulate water are hidden beneath this covering.

This 1100-watt device can maintain a constant temperature in a pot containing as much as 53 quarts of water. It requires 120VAC to operate.

The complete package includes a G320 cooker, mount, operator's guide, hardcover recipe book, and a cloth storage bag.


  • Manufacturer: KitchenBoss
  • Name: Sous Vide Cooker
  • Model: G320
  • Power requirement: 120VAC
  • Power: 1100 watts
  • Overall length: 38 centimeters (15 inches)
  • Weight: 1.3 kilograms (2.86 pounds)
  • Display: Color TFT
  • Flow rate: 20 liters per minute (21 quarts)
  • Pot size required: 6 – 50 liters (6.4 – 53 quarts)
  • Motor: Brushless DC Motor with a constant speed of 3800 RPM
  • Thermostatic control system: Yes
  • Water resistance: IPX7 certified

What Is Sous Vide Cooking?

Sous vide cooking is the process of sealing food in an airtight container and then cooking it in temperature-controlled water. Chefs often vacuum seal the meat being cooked with marinade, sauce, herbs, or spices and drop it in a large pot of water.

The sous vide machine's heated metal coil warms the water to a constant temperature and continuously circulates it. The cooking progress is gradual and controlled. Proteins like steak, pork, chicken, and fish slowly heat until they reach the water's temperature. While this cooking method is slow, you never have to contend with an overcooked piece of steak.

In order to present an attractive, caramelized exterior, it is best to sear the cooked meat in a cast-iron skillet before serving.

Sous vide machines also do a great job cooking eggs, potatoes, and vegetables.

Design and Visual Appeal

A sturdy clamp attaches to the rim of the pot being used. Then the cylindric-shaped cooker slides into the clamp's opening and is tightly secured.

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The top half of the G320 is encased within a plastic cylinder. A top-mounted TFT display allows you to select one of twenty different full-color recipes. One of the controls—a magnetic dial—is detachable. While this component does improve water resistance, I suspect its main raison d'etre is to demonstrate that Apple is not the only company capable of devising cool features for its products.

Most of the bottom half of the G320 extends below the waterline. Hidden beneath a removable stainless-steel sheath are the device's stainless-steel coated heating element and propeller.


The food being cooked must first be vacuum-sealed or placed in Ziploc bags. While resealable bags are economical, I prefer to vacuum seal. It is difficult to remove the air from Ziploc-style bags, and if most of the air is not removed, the package floats on the surface. This results in uneven cooking.

A sample pack of vacuum-sealable bags

A sample pack of vacuum-sealable bags

The Pork Chop Test

I filled my pot to the G320's mid-level mark using hot water from my kitchen tap. I then plugged in the cooker and selected the Pork Chop recipe.

The G320 immediately began to churn the water as it raised its temperature to 140 degrees. Twelve minutes later, the cooker beeped, notifying me that the temperature had reached the proper level. I inserted my vacuum-sealed porkchop.

One hour later, the job was complete. I pulled out the pork chop and removed it from its bag. Then I seared each side in a frying pan for 30 seconds. The pork chop was tender, tasty, but the meat did have a pinkish tinge despite being fully cooked.

The next day, I tried again, adding 15 minutes to the cooking time and raising the temperature to 141 degrees. This variation worked well. Next time I plan to follow the cookbook's recommendation of 145 degrees/one-hour cooking time. This should produce a firmer pork chop.

The Salmon Test

I vacuum sealed a portion of fresh Atlantic salmon and selected the proper recipe from the control panel. As with every recipe, variations in temperature and time can be accommodated.

Sometimes when using other methods of preparation, I tend to overcook salmon. Using this machine, however, the fish turned out great.

The Dinner Party Test

I invited a friend over for dinner on Friday. Because I wanted to spend some quality time with her, I completed most of my preparations beforehand.

On Thursday, I picked up a couple of inside-round marinating steaks. While my friend is worthy of sirloin, sous vide machines cook food slowly, minimizing the conditions that toughen lower-grade steaks.

I sprinkled salt and pepper on both steaks and then smeared them with a dab of hot sauce. Then, because my friend is allergic to onions, I immediately vacuum sealed her steak and shoved it into the fridge. Once it was safely stowed away, I cut up an onion and vacuumed sealed it into the same bag as I'd shoved the second steak.

The following day, I turned on the G320, setting the time for two hours at a temperature of 150 degrees. This setting was expected to cook my steaks to a state somewhere between medium-well and well done. Once the water had heated to the proper temperature, I dropped both steaks into the pot.

Two hours later, I removed the vacuum-sealed packages and stored them in the refrigerator. Then, just before dinner, I seared them for a minute on each side. This heat both warmed and browned the meat.

While the steaks were delicious, even a sous vide machine cannot wholly cope with the difference in tenderness between low and high-grade meats. These were quite tender for well-done, inside-round marinating steaks, but sirloin would have been better.

Unexpectedly, the onion, although well-cooked, remained slightly crispy. I now wish that I had thrown a vacuum-sealed bag of broccoli into the pot. I think that it would have turned out exceptionally well.

Overall Impression

The sous vide technique is useful because it provides a method of cooking that assures both the exterior and interior of the food items are heated to the proper temperature. This method removes the guesswork and often results in more tender cuts of meat.

KitchenBoss ensured the longevity of this cooker by extensive use of stainless-steel components and providing it with a high level of water resistance. This unit includes a built-in menu with 20 adjustable recipes and the ability to add several more. And, unlike my air fryer, changes to a recipe's temperature and cooking time can be saved for future use.

If you are searching for a quality sous vide cooker, the KitchenBoss G320 should be at the top of your list. It would also serve as a great gift for the budding cook in your family.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Walter Shillington

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