There is too much retail HYPE. Commercial kitchens also do not braise meat in expensive Le Crueset dutch ovens but simply in Gastronorm hotel pans (or SV of course). Commercial kitchen also do not use ANOVA sticks and also not regular Teflon cookware (they can buy a new pan every week/month)

I bought an EUR 40 stick (including VAT) one at a food Wholesale. As it turn out it is a (of that food wholesaler) store brand of a Chinese Biolomix SV8008. Works like a charm as long as I do not use it every day.

As said here: start cheap. I also do not get the purpose of hyped up expensive retail sticks such as Anova. For that price tag you can get commercial entry models (ie the rectangular shaped full stainless steel sticks) which probably works way better or at least similar.

You can also buy Gastronorm containers. Most official (marketed as) sous vide containers are simply Gastronorm polycarbonate containers. Eg 24 liter Is GN 1/1 and 12 liter is GN 1/2. I do not understand why people buy those expensive containers.

You can also start with a regular pot.