Just bought "home sousvide kit" from Coop...basically just vacuumable plastic food bags. I've always fancied trying fish or burgers cooked in that way, being something of a cooking show geek

Question for the chefs though....is it possible to cook it well using just a pan of water controlled on a hob with a thermometer, or is the steadiness of the temperature critical to success?

I don't know if it is 'critical,' but the more consistent the temperature, the better your results. I think you'll be fine for all but the most delicate items.

Thanks - it was only something like CHF8 so cheap enough for amateur playtime

That's part of what makes cooking fun.

Picture of the tool please?

I think thats against the new T&Cs...and i'm shocked that you asked

(sorry, we brits can't resist a little light double-entendre)

I can't take it well, but just imagine freezer bags with a wine bottle vacuum pump.....something like that