re: A Practical Guide To Sous Vide Cooking

You can cook something to a precise temperature, which has some advantages, namely, not overcooking, cooking to the same degree of doneness through, say, a thick cut of meat, achieving textures with some things (like eggs) that is difficult if not impossible with direct heat, and finally, precooking stuff to cut down on prep time right before you eat. There are lots of benefits to cooking this way for some things, but it's not for everyone/everything.