I don't think there's any special requirement to be a math or science person. But sous-vide does hold a special appeal for people who like science.
It cooks with numerical precision and absolute consistency, so you can go directly from a scientific principle to a real-world result—without any special manual skills. And since the process is so controlled, you can easily adjust a single variable, by whatever increment you want, until you get the exact result you've been hankering for.
Of course you can always just look at a recipe and punch in whatever numbers it says, just like with more old-timey cooking methods. You'll still get many of the benefits. You just won't be having all the fun the nerds are having.
