The VP112 has fewer decisions, especially about sealing. One gets a vacuum time, and then a sealing time. It’s a single-line seal, which is not my preference, and there’s no holding time. When the seal is done the vacuum is released right then. I don’t think it is rated for (and have never tried) the mylar or barrier “survivalist” bags. I admit it’s an intriguing idea but I’ve never done it – and I don’t think that the VP112 was designed to do it.
Clearly, the VP215 is a heavier-duty unit. But where do you put it?
Depending on what’s happening, I use up to six sous vide units, ranging everywhere from germinating tomato seeds through cooking beef through cooking poultry through cooking root vegetables. Or for reheating. Gotta love being able to vac-pac almost anything and then toss it in one of the sous-vide baths to reheat it. I’m fortunate in that my basement is so cold that any residual heat from the sous vide units is a blessing. And, probably, I’m unfortunate in that it’s never enough, and I shiver at work most of the time.