I tried it, tonight. I did a stove-top boneless pork chop. Came out
nice, but I coulda done the exact same thing in a skillet in 8 mins.

I'm thinking this might not be quite the thing for yer everyday home
cook. I can see restos doing a lotta sous vide, as it's a great way
to hold/prep a lotta protein w/o it going bad. For the home cook, not
so much.

The only advantage I can see, for me, is really long cook times at
very low temps to make really cheap pieces of beef specially tender.
I can't do that until I get some sorta auto heater/circulator that will
remain constant for 10-20 hrs, as stove top sous vide requires waaaay
too much attention for that sorta set-up. The stove-top pork chop
only took a little over 1 hr, so not too bad. 10-20 hrs is a whole
'nuther ballgame.

I'm wondering if sous vide is any more convenient, for me, than a
pressure cooker. I can do boef Bourguignon in under 1 hr in my pressure
cooker and it's tender as I want it to be.

nb