Do any of you cook via sous vide method frequently? As tempted as i am to try it i dont like the idea of having more kitchen gadgets taking up a lot of space. The unit itself as well as the water bath is yet another appliance to store (The same can be said for an air fryer) BUT Im looking at a LG stove that has “air sous vide” built in that cooks at low temp in a vacuum sealed bag, (and an air fryer). You sear the cooked protein after you pull from the bag. For those of you that sous vide do you have positive (or negative) feedback on the cooking method itself and any thoughts on the “air sous vide” offered with this oven? If any of you have an air fryer built into your oven id like to hear about it as well although im more excited about the sous vide at the moment.