Count me skeptical. I have a sous vide setup circulator and like it a lot. They're even pretty reasonably priced ($100-$200) these days. They're a great way to cook meat in particular and let you throw in a steak from the freezer in the morning and it'll be ready (perfectly cooked) in the evening with only a couple of minute sear. Of course, you can also do interesting things by long-cooking tough cuts of meat.
But, even as a fan, I'd be hard put to call it revolutionary for the home cook given that it's relatively special purpose.
I also mentioned combi oven. Throw in Watson that is walking flavor bible, and you have very potent mix.
Sous vide removes any kind of skill out of the cooking process.
I have also had policy later - everything that is not sous vide goes into the pressure cooker (which could be seen as 120 degreee sous vide bath). Makes food prep extremely easy.
I know combi ovens have their fans and there are some fairly reasonably-priced options these days. I don't have a personal opinion which is why I didn't mention them. I do have a pressure cooker which I also use although not as regularly as you apparently do.
I should play with Watson more. I have the link on my Bookmark bar but I haven't really explored it much.
