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I use the thermostat to control the temperature in a chest freezer that I use for fermenting beer (35-55 F). The controller works great for this purpose. I also have a second one that I plan on using to operate a HERMS device for my mashing system. You can set the controller to operate a heater or cooling device but you must reposition "jumpers" inside the unit (not difficult but a pain if you plan on doing it often). If you want a unit that switches automatically betweem cooling and heating, you are better off with the more expensive Ranco controller.

This particular controller will allow you to set the target temperature (as either a closing or openning point), the number of degrees of variance from target before the unit turns on/off, a time delay before the unit is allowed to reactivate the device(great for extending the life of a freezer or fridge), power supply on/off option in the case of unit failure and options for using remote monitoring/controlling if you choose to upgrade.

For the money, it is the best value on the market. No wiring required, simply plug in the device to the controller and the controller into the wall. The Ranco offers more options if you prefer to wire your own device or you can go all out and use a Love or other commercial controller that is fully customizable but is best mounted into a control device panel. Check out for examples of what can be done with more sophisticated controller units.

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Its easy to use...the manual makes it seem overly complicated.

SP: setpoint (for my purpose 67) the temperature you want the thing to try and maintain.

dIF: differential (1 to 30F, default = 5) I leave at default, this is the point + or from the setpoint temp (so 62 to 73 in my case.

ASd: anti-short cycle delay (0 to 12 minutes, default = 1)I set to 12 minutes, just to put the least amount of stress on the compressor.

I recommend it!

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Using this for home brewing. Connected to a small chest freezer. It controlled my 7 gallon fermentation vessel as well as the corny kegs. Setting the thresholds could be easier but once you understand it works exactly as advertised.

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I have been looking at sous vide water ovens for years now, but could just not bring myself to spend $500 or more on one. Then I discovered the Johnson Controls Control unit. I paired this unit with the Maxi-Matic MST-800V Elite Gourmet Large 8-1/2-Quart Slow Cooker, a Danesco Roasting Rack Oval 6x9 Inch Non-stick (which fits perfectly in the bottom of the slow cooker, and a Weber 6479 Grill Press (cast iron, but covered in enamel so it won't rust). The grill press is heavy enough to hold the vacuum sealed bag with meat in it down again against the roasting rack. I use a plastic twist tie to attach the temperature probe to the handle of the grill press for accurtate water temp measurement. The temp. contoller is very easy to change from cooling to heating and directions are easy to understand in the following youtube video: http://www.youtube.com/watch?v=prbWgMY3c5c

I also purchased the Stainless Steel Toast Rack: http://www.amazon.com/gp/product/B000LWVJHA/ref=oh_details_o02_s00_i01?ie=UTF8&psc=1

and the IRIS Stainless Steel Cutting Board Organizer / Napkin Holder

The toast holder or Cutting Board Organizer / Napkin Holder can be wired to the handle of the grill press sitting on the bottom of the crock pot and used to hold smaller individually sealed pieces of meat or steaks to keep them submerged in the bath and separated.

So for a total of $177.18, I got myself, what I think, is a very nice sous vide set up that can be adapted to a variety of sizes and pieces of meat or seafood.

Addendum: 7/18/2013

Used the sous vide for the first time this weekend and it's performance was stellar. I cooked a plain, old, run of the mill, chuck roast with nothing but salt and pepper on it. I cooked it at 142 degrees for 2 1/2 days. However, next time I need to reduce the temp some. When I took it out it was medium well and I prefer medium rare. It was just pink, but no red juices. I must say though, even though it was done more than I prefer, it was the best roast beef I have ever had, anywhere, anytime. You literally could eat this without teeth it was so tender. I cut mine in pieces and dipped it in steak sauce. It really rivaled a filet mignon. If you have the time and can plan ahead, this is the only way to cook meat. I am going to do a pork loin in the sous vide for pulled pork for a pot luck I have coming up next month.

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Using to regulate the temp of my kegerater. Current refrigerator didnt have a digital thermostat just a dial from cold to coldest. This keeps the fridge/ kegerater exactly within the easy to program temp range. It could not work better. Would also work great for an in-wall AC unit.