The article talks about way of improving the tools that would make better chefs from ordinary people and that's, in general, what good tools are about.

I'm sure there people who develop intuition about cooking food properly after decades of doing so but the part of cooking that the article talks about is really simple: how to apply a consistent amount of energy to a piece of food.

Everybody would benefit from a tool that allows for a precise control of temperature, and the less experienced people could achieve the same results as the best chefs.