After a long reflection and a long life of cooking meat, I reached the conclusion that the ultimate, most precise, most efficient cooking appliance is the oven, specially if I'm talking about steaks, knuckle beef, chicken breasts, salmon, etc.
I shudder to think of people who cook with frying pans (the oil is extremely unhealthy), air fryers (meme tier hipster fad appliance that is hard to clean with limited use), steam cookpots (Chinese tier), toaster ovens (absolutely weak, will melt and malfunction, only serves for quick recipes)...
Only with the Chad oven you can slow ossobuco for 12 hours while you are at work. The oven is versatile and self contained.
Do you disagree Bernd?