It might be very useful if youre willing to get into it.
I bought it to compare the results myself, and would say that you will get better consistence and consistency with water bath, but flavours with traditional, high temp cooking.
For example, I did the iberian pork meat 3 ways. In a bath, at 55 centigrade, drowned in oil baked at high temp, and grilled.
Now I liked the confit the most, but the 48 hours SV was impressive too. Lacking a little maillarding but to fry it hard you would have to overcook the thin pieces.
I could easily go without the bath in this case, have to try same thing with oxtail one day...
So depends on what you like really. If youre steak must be "perfectly cooked" from side to side then yeah you very much need the bath straight away.
However, if you like your steak "perfectly tasty" - nothing gives better results than a pan, salt, pepper oil, butter, meat, thyme, garlic, shallots and a 180 centigrade oven.
Not mentioning that you could easily overcook tender and lean cuts. And so on.
I dont like any fish served warm from WB. If served cold or as a filling/mousse, vacuum and slow cooking is a great way to introduce funky flavours to the dish.
Other way with crustaceans. These are best bathed and fried imho.
What is your diet made of?