I use my sous vide machine around 3 times a week (I bought it about a year ago). For most preparations, sous vide is not more convenient than conventional cookery–the long cook times are almost never worth it.

But convenience is not the benefit; with sous vide I can prepare expensive steaks without risk of ruining them (in fact without risk of falling short of perfection). Were I Daniel Boulud, I would not have much need for it, but as a mere mortal, I imagine I will continue to love sous vide.