The one advantage Electrolux has is branding, and they're in both home and professional kitchens. Maybe they're simply hoping for some goodwill? You are right

The one advantage Electrolux has is branding, and they're in both home and professional kitchens. Maybe they're simply hoping for some goodwill? You are right though, sous vide machines all do basically the same thing, and there really is no differentiation. I recently bought a Sansaire device, and it does the exact same job as the Polyscience and the massive professional circulators I've used in restaurants.