Needing various power rails off a 4-cell LiPo battery pack, I designed a PCB with overcurrent/undervoltage protection and 12V/7V/5V buck regulators.
By separating the internal and external cooking procedures, a perfect steak with no internal temperature gradient can be easily achieved. Cooking sous vide provides reliable, consistent, and precise results every time. An ESP8266 wifi chip was used to monitor and maintain the temperature controlled water.
Tired of using a spliced USB cable or combining batteries to achieve a desired voltage, an inexpensive boost-buck converter was paired with the input from a laptop power brick to supply variable voltage.