Well sure, for pressure and slow cooking. You could say the same thing about the microwave.

Could you?

Two different models microwaves cook pretty differently from each other. Especially if they have differing wattage.

Another is that a microwave doesn't operate at a set pressure, so even the same model will behave differently at different evelations.

That's true of pretty much all cooking (and baking) except when using a pressure cooker, so it's kind of a given - people learn to cook given their local pressure and humidity levels.

But then again, cooking is poor man's process engineering - what you do when you don't particularly care about quality and consistency, or at least don't have access to hardware and methods to ensure them.

Yeah so the instant pot is an exceptionally good kitchen tool for sharing recipes with others in a reproducible way.

My partner's instant pot also does toasting/air frying/normal cooking, I've been very impressed with it.

For anyone with a compatible model you can add this with a lid accessory from Instant Pot: https://instantpot.com/portfolio-item/air-fryer-lid/

Bought this to see what the hype was about. Hardly use it any more, the Instant Pot is just too small to be useful for air frying. 90% of the things come out better in the oven in convection mode.

Biggest level up was just lightly dusting anything with a starch or flour (lentil flour is awesome) and then a few light sprays of olive oil.

Chef Mike is the hardest working chef in the kitchen!

Arent most things in a kitchen standardized cooking device? Like stainless pan is stainless pan…

Kind of. But turning a stove up to medium-high and reducing to a simmer can lead to different outcomes depending on how the stove is calibrated and someone's interpretation of "simmer".