it also controls the temperature. The pan doesn't. You also don't have to do much to clean up after, just throw the ziplock bags away. With this pan you (should) hand wash it. The pan itself isn't even close to being similar in the same class of build quality to that of a $50-$100 non-stick pan. The pan also doesn't work with induction cooktops.
I said this in another discussion, but I think this is a $200 fish cooker. I don't see the convenience. Not being able to work above 400 means you simply can't cook some things to the quality they deserve, like with steak- you can't get an amazing crust.
There are good reviews- but there aren't any reviews that say "I've been a cooking professionally for XX years and I think this is a game changer". You do, however see that in articles for consumer sous vide devices.