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I have the sous vide supreme. The full stainless one and its about 100 bucks more than then powder coated one and a little larger.
You know when you cook shrimp or scallops how they shrink to half size. If you SV them then sear they hardly shrink at all so you wind up with less loss and end up eating less to be satisfied. Also the shrimp has a nice snap to them when you bite in. And a whole lot more flavor.
You will not overcook anymore. You cook the food in a vac bag in its own juices or add seasoning to the bag with the food.
Sometimes I throw chicken in before work and when I return… wallah! One minute sear each side and perfect chicken or whatever you cook.
Same excitement with ceramic cookers and aged beef.