I think everyone can benefit from sous vide, if only for the reheating capabilities. I hardly ever waste food, because whatever is left over can almost always be vac sealed and frozen and with rare instances where textures are concerned, will be as good as the day it was cooked. Leftovers get thrown out because we don't want the same thing we had 2 days ago... but what about in 2 weeks? Will you want it then? I can put a big fat australian wagyu steak on my plate, and whatever I can't eat, I can stick it in a bag, put it in the fridge, then reheat it tomorrow (or 1 or 2 days later, mind you) to the exact same temp. I've done this enough times with enough people that the consensus is that the steak is actually better the following days. Seasonings penetrate more I guess. Most things degrade in some way when they're reheated via pan, oven, microwave, etc. Sous vide doesn't do this.
Also, I can't stand ribeyes. Can't stand the big chunks of fat that I have to cut around. Yes, the spinalis is delicious, but to me, not worth it. So, I once did an entire wagyu strip loin in sous vide for 16 hours. Treated it like a prime rib, seasoned the holy hell out of it, and plopped it in the water. Sliced it for my employees and their spouses... edge to edge pink that was PERFECT and the finished product was to die for. Searing it with a torch was a bit of a chore, but not that bad. I've also done briskets like this. I wouldn't feel comfortable leaving something cooking in my oven for that long without being supervised... but sous vide really opens the door for those bigger, longer cooks to be completely hands off.
Also... sous vide chicken and pork. You will not want to eat either of these the normal way ever again if you have a chance to try them completely pasteurized and safe to eat, at 145 degrees internal temp. From what I've learned, that pasteurization at that temp is not possible unless you can hold it at that temp for a longer period of time. I don't know of any way to do this other than sous vide. Every single person I've given a pork chop cooked like this says the same thing. This doesn't taste like a pork chop, it tastes like a porky steak. Which it very much does. Super juicy, super tender, and a slight pink color inside that would normally make people run for the hills. The chicken is also more juicy and tender when cooked like this.
I could go on and on...