I use Sous Vide mostly for steaks and chicken breast. It works well for that because I can avoid overcooking the meat, and I have a lot more flexibility in terms of coordinating the timing of the meat with the remainder of the meal. If I'm a little behind on side dishes, no harm done. Occasionally I use Sous Vide to slow-cook one-pot dishes, such as pork belly adobo (although that really works just as well in a pot). One thing it's great for are egg bites or making paté: just dump the mason jars in there and that's that. It really works well. It's also useful for other things where precise control at low temperature is important, such as yoghurt or cheese making.