It looks just big enough for a steak, I would want something a little deeper myself. I also wonder just how accurate the sous vide temp is. Most of these things cycle power on and off to control temp. With out some kind of PID control there is no fine tuning it.
Let us know how it works out.
Lots of reviews on how inaccurate it is for temp. Something you do not want for sous vide.
Just of of many reviews
"It's too soon to tell about results of the food, but I'm a little disappointed with the initial impression. I just unboxed this, filled it with water, and ran the temp up to 160 degrees F and let it stay there for 30 minutes. I then inserted three different instant read thermometers out of my kitchen in the bath, and they all read 143 degrees +/- 1 degree. Stirring the water and retesting, testing in different quadrants, high and low in the water column....none of that helped. Has anyone else had the same problem?"