I'm afraid I disagree entirely.
I have been using sous vide processing for cooking meals for almost 3 years now. I have a Wifi unit and one without. I frequently process foods for up to 72 hours while I am not at home. After the first 6 months of use I no longer felt the urge/need to check in on the cook to make sure that the device is still at the temperature that was set.
Similarly, I no longer have the urge/need to contact the device and set it running from a remote location.
I think much of it comes down to familiarity and understanding of sous vide processing. There is very little in sous vide processing that can be considered time critical.* The processes at sous vide temperatures happen slowly. There is little discernible difference between a steak cooked for 2 hours and one cooked for 4 hours and can even be run out to 8 hours without any major detriment to enjoyment. The 8 hour steak will be noticeably more tender.
Items that you do not feel comfortable running out to 8 hours on, like chicken breast, simply batch cook them in advance (to pasteurisation) when you are able to attend the cook, shock chill and refrigerate. They can be heated and finished on the day you wish to consume them.
- Sea food, fish and eggs are about the only things that are time critical for sous vide processing.
