Lot of misinformation there.
- Most people don't "pre fry", usually you finish in a hot pan after the meat is already cooked, only takes minutes because you aren't trying to cook the meat, just brown it.
- For many meats it's actually less effort, you season and bag the meat and then leave it to cook unattended for hours while you go about your business, it's also almost impossible to overcook.
- It doesn't cost that much for a basic setup.
- It's very safe, a lot safer IMO than people trying to time meat in the oven or using cheap meat thermometers to try and gauge when it is safe to eat.
- Comparing the restaurant experience is mostly irrelevant. Most (good) restaurants properly cook meat without overcooking it so comparing it to sous vide makes it almost all about texture. Home cooks tend to overcook meat just to be on the safe side so the difference in taste and moisture can be dramatic.
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