You might be right. After I posted I realized maybe it's a thermostat with bang band control.
But it could be more like a dimmer. Supposedly these hold really precise temperatures. But you've got a lot of heat inertia with that big vat of water.
I did try a DIY sous vide once. There's a way to do it with a cooler and hot water. You need to keep checking temperature and adding hot water as it cools. It was a pain in the butt but I did cook that meat exactly how I wanted it.
A GFCI will still fit in the same box but will only protect the remaining receptacles following along the circuit. The best option (other than rewiring a new circuit with a ground) is to install the GFCI on the first receptacle for that circuit, then the rest of them are protected.
The pot int he picture I looked at had metal handles, meant iiuc to be touchable even when the water inside is hot.
plus you can touch a pot accidentally.
That's exactly the problem.
Or someone's other hand might be on the stove.
I've gotten lots of shocks. The kitchen formica counter when I was in HS had a metal border that gave a tingle when touched. Maybe because the plastic case of the radio was chipped and it sat on a decorative metal table so narrow so the radio chassis sat on the metal sometimes. But that shock probably came through a capacitor or resistor. (I still have the radio. I should check it out. )
OTOH, I got a big shock when I connected a crystal radio between the TV rabbit ears and the forced air heating outlet grill. Never did that again.
And another full 110vac from my index finger to my thumb once.
And other times.
But now I'm older and my heart is easier to stop!
I'm an idiot, but even I wouldn't rely on your tong scenario above.
Found a six foot 3 prong extension cord that is working. Thanks for the replies.
Which is long enough to reach a 3-prong outlet, I presume. Don't trip on it and knock the hot water on someone.
if you smash it in there with enough force, but then you'd have to repair it.
I did the same to try cooking hamburgers one time. 130F for med rare then a quick 30 secs or so on each side in a hot pan to sear the outside. They were perfectly cooked to med rare, better than any other method. But I couldn't say they tasted any better and it's more work. A lot more work the way we did it, without a sous vide machine. Took a lot of patience and time to monitor it.
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