The key here is that precision, low-temperature cooking allows you to cook more tender and juicy food. Above 140F or so, proteins tend to seize up and drive moisture out. If you haven't tried this kind of cooking, I'd highly recommend seeking out a restaurant that uses sous-vide and trying some. It's so good that I co-founded a company (Cinder) to adopt it for home, mass use.

Not to say that a taste test wouldn't be interesting, but "someone who knows how to cook" is not something that everyone has access to. The intersection of that demographic and one wealthy enough to buy a new $3000 appliance, well, we'll see.