FWIW, I’ve now had the opportunity to check out several restaurant kitchens that have precision temperature-controlled water bath [PTCWB] cooking systems installed and they all use them ONLY for boneless chicken breasts … nothing else. The advantages of having a mess o’ chicken breasts ready that are pre-cooked, moist and in a state of suspension are many and important for a restaurant’s work flow. Customer’s demand perfectly cooked and juicy food but do not want to wait a long time for it.
At home I have had the same PTCWB success with boneless chicken and turkey breasts, boneless chicken thighs, and 3” - 4” thick tenderloin steaks. When it comes to searing the meats prior to serving, I have found that a very hot skillet — either stainless steel or iron — provides the best-looking and tastiest sear. Searing over a very hot grill with its very dry heat encourages the formation of a tough, leather-like, skin that is golden and tasty, but also obnoxious to deal with (harder to cut through).
I’ll never use my PTCWB cooker to cook seafood, vegetables or fruits because there are much better ways to cook these that are faster, easier and much tastier.
Thin meats (pork chops, steaks, lamb chops) are best when carefully broiled or pan fried. Large roasts (beef, pork, lamb, chicken, turkey) roast best and faster in roasters with sealing covers to keep moisture in from added water, wine, and/or added vegetables. At the very end (as indicated by meat thermometer) turning the oven temp up to 500˚ and taking the cover off for just a few minutes will add a bit more browning, but this is usually not necessary.
My favorite kitchen device by far, over the PTCWB cooker or even Instant Pot, is a steam pressure oven because of its versatility in cooking all kinds of things and keeping them moist and juicy. It has a lever that, when pulled down, locks and seals the door to prevent moisture from escaping. Interior steam pressure is controlled by a vent on the top. It’s kind of like an Instant Pot that’s as large as a microwave oven.
Different modern electric/electronically-controlled cooking devices cook some things more effectively and tastier than other things. Rotisserie chickens, as found in most grocery and warehouse stores these days, are slow-roasted, succulent, mouthwateringly beautiful, and very delicious. They baste each other as they roast and their cooking fragrance is enticing.
So we need to use our heads more when it comes to cooking what we’re cooking. One does not need an Instant Pot to make perfect soft- or hard-boiled eggs, or an electronic rice cooker to make perfect fluffy rice.