I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(ful|less) of a present that is for them.
Is there any point in considering sous vide for unskilled newbie cook who doesn't have too much time to devote to cooking?
Specifically, by that I mean someone who doesn't have the time, drive, or natural inclination to be a more expert cook. They don't even use thermometers. They don't cook fancy (or even simply complicated) dishes and most of the time cook same simple staples (steak, stew, soup, simple pasta, roast fish, stir fry, etc...). As far as I'm aware they never cooked a sauce, or anything requiring two stages of cooking. They don't usually have the time to cook anything that requires constant supervision for more than an hour; they are at home for 2-3 hours after work 6 days a week; during which time they are busy.
Assuming such a cook continues in the same vein of skill and interest of improving that skill and time commitment; what are the tangible benefits; if any (or downsides, if any) of their having and using sous vide?