This definitely seems complementary to rather than a replacement for sous vide cooking (especially in terms of e.g. gelatinizing collagen in rare meat, since you'd get oxidative off-flavors over the duration necessary using your device).

I'd be very interested in hearing more comparisons between your device's caramelization abilities and e.g. pressure-cooker caramelization with or without added alkaline agents. My experiments doing temp-controlled caramelization in ambient air (rather than the hydrating environment of a pressure cooker) have had mixed results.

Will you have any physical demos in the bay area?