So, I guess it’s sort of like deep frying? But with a vacuum pack? And water instead of oil? The physics make perfect sense to me, and I can appreciate the control-freak approach to cooking (ever watch me make tea?) but it sure seems like a lot of stuff going on to cook something. Not that I wouldn’t want to road test it. Also, my dad uses the heck out of those vacuum seal products and it always seems like you can either get it done easily or well, and never both. I don’t think I’d want to wrestle with that on a nightly basis.