weird, sous vide to me is no better or worse than typical cooking methods... just different really, once each method gets figured out more and more.
I think the consistency of the sous vide cooking is its strong point. I can make a great steak using traditional methods but I can get different doneness from different steaks on the same grill.
I think sous vide cooking needs a better sear tool. The searzall seems promising but it's still slow. Cast iron/steel pans work but smoke up the house. Whoever comes out with a better searing tool will make some money once the word gets out.