@dotstdy @molly0xfff and, IMO, for meats, it's too much hassle for an incremental improvement and something you can get with a proper technique without it. (It is a game changer for eggs and fish, though)
Almost everyone I know who got one had an excitement phase, "sous vide everything", then it sat in a drawer until they sold it. (And I'm talking about foodies who cook regularly)