For my use cases, I find the SVS Demi (sorry, forgot to note that before) to work well. I use it primarily for cooking for one or two people, on a daily basis, so it does have a home on the counter and all. Setup/teardown (or just having an ugly stockpot on the counter) makes the Anova worse for my use cases, so I only break it out for big, 5-6 gallon batches of stuff, at which point there is something of a temperature gradient at the far end of the bath. I don't think it's a calibration thing, because it does work fine on smaller batches, it's just not very useful to me there.

Also, I bought the SVS Demi on sale for under $300. The Polyscience bath is like $500. (I got the Anova for free.)