Been doing this for a while. You can make some pretty interesting things that you wouldn't be able to otherwise. Examples are
eggs, or
super moist, tender chicken breast. Forget dry, stringy chicken breast!
Other things I've made are med rare salmon fillets, perfectly med rare edge to edge steaks...
It's a pretty fun and mostly hands-off method of cooking. The downside, which I have yet to overcome, is you need to vacuum seal your food so the heat from the water hits the food. To get around that, I've been using zip lock bags with all the air pushed out. However, a
chamber vacuum sealer is on my wish-list. It's just too damn pricey.