I tried an experiment where I part filled a glass bowl with water (a) and rested that in a sous vide container (b) so it was open at the top.
I put a thermometer in (a) to measure what temperature was raised within the bowl floating on (b) with a view to cooking a meatloaf, if successful.
Unfortunately the glass bowl (a) was such a good insulator that the water contained did not increase at all over 8 hours, far too long to have the meatloaf at room temperature.
Yet I have successfully made egg bites in mason jars submerged in a sous vide.