Oh - sorry. One of the newer crock pots with the "warm" selection will keep food at the right temperature, as will the simmer burner on a gas stove, one that has 600 btus. Some gas grills are also good for cooking sous-vide.
If you go the route of cooking it in a large Dutch oven or sink, you need the temperature probe to monitor the temperature and add more hot water as needed. You wouldn't cook, say, short ribs, that way, but eggs, seafood, thinner cuts of meat, and tender vegetables (rhubarb does exceptionally well cooked sous-vide) or fruits.
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If you go the route of cooking it in a large Dutch oven or sink, you need the temperature probe to monitor the temperature and add more hot water as needed. You wouldn't cook, say, short ribs, that way, but eggs, seafood, thinner cuts of meat, and tender vegetables (rhubarb does exceptionally well cooked sous-vide) or fruits.