David Arnold, the man behind cooking issues and the searzall, is awesome and super-smart. He also has a weekly podcast by the same name[0] that I find enjoyable. He's basically a mad scientist w/ food + drinks. His bar in Manhattan[1] is crazy cool. He's also done a lecture series at Harvard[2] if you're interested in learning more about the science/engineering of food.

As far as the Searzall goes; very cool product. If you get in to Sous Vide it's definitely one of the better ways of finising a protein. I still default to a broiler or hot cast-iron because it's often easier + faster w/ similar results. But, I still use the searzall ~weekly just as a hand-held broiler for toasting things. hah

0- https://heritageradionetwork.org/series/cooking-issues/

1- https://goo.gl/maps/V8zXdyBwNJE2

2- https://www.youtube.com/user/Harvard/search?query=dave+arnol...