The precision and temperature control are what separate sous vide from retort pouches in my mind, which are often heated up with just boiling.

While the literal translation means "under vacuum", it is generally considered to refer to precise temperature control because that is the benefit of sous vide.

It is possible to sous vide without a vacuum bag in a steam oven, or in certain ovens with temperature probes.

I second this. Precise temperature (with good conduction between the heat source and the food) and time.

I've cooked 'sous vide' under a running hot tap in a backpacker, which worked great. The water temp happened to be close to perfect (I have a method of measuring temperatures > 40c based on how long I can hold my hand under the running water before pulling out from the pain - surprisingly accurate).

The article says cooking in the dishwasher primarily happens in the drying stage, so it's not really cooking in water. It's closer to defrosting in a pot of water then throwing it in the oven.

> Sous vide is fundamentally about sealing food and cooking it in water. I wouldn’t say the precision temperature control is the central part of the concept.

Its about temperature control and efficient thermal transfer; vacuum sealing and using a circulating, temperature controlled water bath are mechanisms of achieving that.