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Get one of the immersed units. Less bulky, more flexibility (up to like small cooler sized batches). I have the ChefSteps Joule, which I love, but I wish it had manual buttons. The most recent edition of the Anova WiFi would be way better than this thing.
The Sousvant was designed to be the easiest way to get into sous vide as possible. It's all-in-one circulator design means that you don't have to go around trying to find other components to match your immersion circulator. For longer duration cooks, like a 72-hour short rib, you don't have to try to control evaporation by floating ping pong balls, trying to keep cling wrap stuck on a pot, or cutting out a hole for the circulator in a plastic lid. You don't have to mess around with minimum or maximum fill lines or fuss with wifi connections. You can literally start cooking as soon as you take the Sousvant out of the box.
No offence but it's hardly an effort. It took me all of about 2 minutes to find a container and lid for regular use. However with an immersion unit I have the flexibility to run bigger batches, as timmywitt mentioned. I get what you are saying but I think your overstating the case.