We were at a breakfast at Epcot Food & Wine Festival, where Geoffrey Zakarian was talking about sous vide cooking (and trying to sell us his sous vide product by giving us a discount on his website). He talked about using it at restaurants, and it sounds great in theory. He made grits and shrimp and something else to demonstrate. I think they made the grits that we had with our meal that way. They were wonderful, but my H wasn't impressed with the shrimp, which I didn't have because I don't eat meat and there was andouille sausage in that so they served me something else with the grits.
I was surprised that my H is so wary of it, since I thought that it would make sense to the engineer part of him, and he loves gadgets. I guess the part that was hesitant was the restaurant cook in college, long before sous vide was a thing in restaurants part of him. He is normally an easy sell.
We have the Anova sous vide cooker and we love it! We don't use it often but when we do it is amazing! We primarily do steaks and they are the most tender we have ever had. You do have to finish them in a pan or on the grill to give them some color but they are terrific. I've cooked chicken a couple of times too with good results. It's a great device when cooking doesn't have to be precise. It's virtually impossible to overcook something so if you're busy or wanting to work on other parts of the meal it's a great tool to have.
It's my favorite way to cook a ribeye. I marinate them in a vacuum sealed bag. I cook for an hour at the recommended temp for medium rare. then sear both sides in a non stick pan at the highest temp my stove allows. Allow the ribeye to cool some then eat.