Beta tester here. I have both and use them for different things. Yes, 50 minutes in an Anova and finishing/searing for 5 minutes on a pan will get you a great medium rare steak. If I'm in a rush, I will use the pan and make a 90% as a good (okay, hand waving here) medium rare steak on the pan in about 15 minutes.
Don't get me wrong, I think there are people who will love this- especially people who frequently cook fish and those who make risottos.
I'm far from a great cook, but I've been cooking 4-5 times a week the last 5 years, and what I do know is this won't do fast and furious nor low and slow well.
Furthermore, induction burners with temperature control (and even temperature probes!) are widely available, cheap, and relatively precise as well, and you can (mostly) use any pan, so long as you learn the quirks of whatever pan you are using.
As a home cooking enthusiast, this feels a lot like "not invented here" to me.
IMO, a better solution would be to pair an induction burner and temperature probes with bluetooth.
