A:Answer I don't know about the BTUs. I'm sure that's online somewhere. Sorry.
The Air Sous-Vide is pretty awesome. I have been using "traditional" Sous-Vide for years and was doubtful how this would work. From a physics standpoint, it's the same: it "bathes" the vacuum-sealed food in a constant temperature. And the oven does a fantastic job holding the temperature very constant... within a degree or two. I have a digital thermometer and it shows the oven holding that temperature TIGHT. Even then, I was skeptical about how it would turn out. It turns out great, every time.