I've said for years, the only thing harder about C-41 relative to common black and white film processing is the temperature control. I've compensated time for temperature in B&W for years, but you can't get good results doing that in C-41 -- get a few degrees off, and even with extra time for lower temp, you'll get crossover that gets worse the further you are from 100F/38C. When I learned to do C-41 (15 years ago, near enough) sous vide units didn't yet exist, at least not for prices comparable with mail-off processing of a couple rolls of film as they do now. A $30 sous vide, a deep dishpan, and the same equipment you'd use for B&W: Bob's your uncle.