Wrap your sous-vide tub in 5 mm neoprene and cut heat loss before it even starts. The closed-cell sleeve clings to the bath’s biggest radiant surface, trapping a thin layer of air that acts like a wetsuit for water. Temperature ramps up faster, the circulator cycles less, and long cooks run on a fraction of the electricity—often half or better compared with a bare container. Less steam means less topping up and no auto-shutoff scares. Exterior stays cool enough to touch, sparing countertops and wandering hands. Slip the sleeve on in seconds, roll it up for storage, rinse it clean under the tap; neoprene laughs off splashes and kitchen knocks. Available in the most common gastronorm footprints, each sleeve adds a professional look while quietly shrinking your power bill and carbon footprint. It’s the simplest upgrade you can buy for sous-vide: more precision, less waste, and real savings every time you press start.