I got one that seems to be kind of in the middle, it's better built than most of the consumer models but not quite as "industrial" feeling as some of the commercial models. I use it a few times a week for a few hours each.

I'm on a mostly carnivore, mostly ruminant meat diet and for costs tend to do a lot of ground beef... I sous vide a bunch of burgers in 1/2lb ring molds, refrigerate and sear off when hungry. This lets me have safer burgers that aren't overcooked. I do 133F for 2.5+ hours.

I also do steaks about once or twice a week. I have to say it's probably the best kitchen investment I could have made in terms of impact on the output quality.