I had the unexpected experience of discovering a crack in my quartz counter top just under where I do my sous vide cooking. I don't know if the cooking, or the dishwasher beneath, or some other factor caused the crack but it got me thinking about the heat transfer.
Now I use insulated pot trivets (the silicone kind) under the vessel and I wrap the vessel in the insulation barrier from a Plated food delivery box (I had it handy). This keeps the heat in the vessel and not in the room, lets the APC do its job and helps me feel better about trying to heat large amounts of stone along with dinner.
It would also be quite easy to create an insulation blanket using that foil covered bubble wrap insulation and cutting it to fit, sealing the edges with metal duct sealing tape to create a custom fitting blanket. I always use a cover, even for short cooks, to slow evaporative loss of water and to help retain heat, I insulate this as well.
My tap water is just about 130 degrees, so I usually don't have much preheating to do and this lets the APC work easier than having to preheat as well. I am going to buy another APC soon to save a bit of time for cooking (1 unit for meats, 1 for veggies and/or those "well-done" requests).
Just something to consider, especially if you have temperature sensitive counters.
Of course, when summer gets here, everything gets moved outside so there are different considerations.