It is indeed a shame, and is the reason why I’ve only made it a few times. I was once at a (now closed) restaurant in Encinitas, California, called “La Bonne Bouffe”, where, after ordering our meals I noticed a small card on the table stating that they always have their cassoulet available. It was too late to change my order, but I asked the waiter if I could have a small taste of their cassoulet. He said he’d check with the chef, then came out with a full portion, compliments of the chef. Fortunately I was much younger then, and able to eat a lot. I really enjoyed the cassoulet and what I had ordered.
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While this doesn’t constitute a real innovation, I admire this company’s efforts to not only obtain the raw materials necessary to produce this pan, but also to raise money for a worthwhile charity: https://www.netherton-foundry.co.uk/Ukrainan-carbon-steel?product_id=607
NB: Claus, that pan looks to be completely up your alley.
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How about an adaptable-surface cooktop that conforms to pans of any size or shape, and self-levels?
Integrated oven turntables and elevators?
Food processors/mixers that can load vacuum/SV bags?
Scales and scanners that can readout apparent fat/protein % and content? Caloric extrapolations?
Pour-through wine chillers calibrated for specific varietals and blends?
Self-healing utensils?
How about a drip that allows you to switch between gin and bourbon?
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Was ist das drip?
I have a few of those Brit booze dispensers that hold inverted bottles. Do those count?
Bourbon and mezcal and I’m in!
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Sure.
Nearly two years later, no freaking idea. I really pay almost no attention to cooking times, ever, except to get a general idea of how to stage a meal so that everything comes out at the same time. For a steak I pay an awful lot of attention, use the IR a bit, poke it with my finger, and never use the oven, all stove top and butter. I came across your question because on another thread someone was pondering getting SV. It got me to looking around to revisit the pros and cons. So far the only really solid pro (to me…opinion, not fact) is holding a smoked brisket without drying it.
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If you like very delicate fish, SV is an excellent alternative to steaming or poaching and lets you hit your exact desired doneness w no guesswork. The other really good trick I’ve found is the ability to take a tougher cut, like say a bottom round or chuck roast, and hold them at 130 for an extended time (24 hours or thereabouts). This renders all the connective tissue. Crisp it up in the oven for 10-15 min and you have a CHEAP, but very flavorful med-rare roast that makes 
roast beef sandwiches.
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