Definitely not faster, but as the other commenter said, it's far more precise. The result is exactly as you set it every time with no variation. It's also far more forgiving, which tends toward the lesser variation. It definitely takes longer, but there's far less pressure when it comes to planning and timing.
A thawed steak is done after about an hour, or frozen after about 80 minutes. But if I leave it in for another hour or two, there's no difference in quality - it's still perfect, with a minute to finish on a hot cast iron.
So if I'm cooking for a crowd or busy working on sides (or just plain busy or lazy) I can still get an absolutely perfect steak (or whatever) every time at exactly the time I need it.
I've also found it to be excellent for long-cooking like a Brisket or Pork Shoulder, where I'll cook it in the water bath for about 24-32 hours, and then smoke it low and slow on the grill for 3-4 hours.
A thawed steak is done after about an hour, or frozen after about 80 minutes. But if I leave it in for another hour or two, there's no difference in quality - it's still perfect, with a minute to finish on a hot cast iron.
So if I'm cooking for a crowd or busy working on sides (or just plain busy or lazy) I can still get an absolutely perfect steak (or whatever) every time at exactly the time I need it.
I've also found it to be excellent for long-cooking like a Brisket or Pork Shoulder, where I'll cook it in the water bath for about 24-32 hours, and then smoke it low and slow on the grill for 3-4 hours.