Because of the precision with which the temperature is controlled, food prepared using sous-vide is cooked more evenly, retains more of its volume, and has a better texture than food prepared using conventional cooking methods.
With sous-vide, food cell walls do not burst, so less of the moisture, juices and fats are lost in the cooking process. This allows food to maintain its inherent flavoring, for new food experiences that are nearly impossible to achieve through traditional cooking methods.
With most cooking methods, large parts of the food are lost to heat, and much of the nutrients are destroyed during the cooking process. With sous-vide, more of the original components of the dish remain intact, and more nutrients are saved.
EASE OF USE
Sous-vide is truly the closest we have gotten to fool-proof cooking. Because the water is precisely heated to the exact cooking temperature, circulated throughout the cooking process, and cooled as soon as cooking is completed, there is no chance for overcooking or undercooking your food.
Most foods have an ideal cooking temperature far lower than the lowest temperature of an average oven or stove. The Precision Cooker uses that ideal lower temperature, which reduces energy consumption considerably.