Microwaves and browning pans are the most modern and efficient method of cooking
locserendipity.com
locserendipity.com
My experience using these pans has convinced me that natural gas ovens are an inferior holdover technology actively suppressed through advertising slogans like "Now we're cooking with gas" and dubious research papers sowing doubt on the (now long proven) safety record of microwave ovens. Microwaves are not an inferior good, but were meant to be the future of cooking.
Right off the bat, I can tell that isn't true. In all the photos you posted, there is zero browning on the exterior of those cuts. Some of the sauce/cure has indeed heated up enough to caramelize and brown on the outside, but the actual meat itself looks like a low-quality sous vide cooked it. For a $240 cooking utensil, these results are not very attractive.
You're welcome to cook however you like, but these photos don't necessarily have me rushing to throw away my cast-iron skillet any time soon.
A perfect example for the lady tasting tea experiment: https://en.m.wikipedia.org/wiki/Lady_tasting_tea