As a chef, my biggest concern with sous vide cookings is evaporation. When I cook, I count on evaporation to remove the flavorless water from my food as it cooks, concentrating the flavor of whatever I am cooking. Although sous vide may be a more economical approach to cooking and also a better way of retaining moisture and temperature, I am worried that the water that should be leaving the product is actually staying, and (for lack of a better word) diluting the product. What seems like a great way of controlling temperature, seems to me, like a new fangled way of steaming food. And personally, no matter how I try, steaming never really imparts to much flavor into food. But that's just one person's perspective.