This may be subjective, but from where I stand, SV is drastically less work than cooking in a conventional oven. It adds one additional 3-minute setup step (bag the food), and removes 10-45 minutes worth of attentive cooking. There are very few dishes that are so easy to cook non-SV that they simply aren't worth bagging.<p>I should reiterate: you <i>are</i> in fact getting perfect food with one button. You're not boiling anything; the whole point of SV is that the water is never going to come close to boiling.<p>The only catch to this is that if you want a seared exterior, you're still going to heat a pan (or blowtorch the protein, which is what some people do).