We've covered sous-vide cooking appliances here before, but none so simple as GE's take on things. Instead of a giant countertop appliance or a heater you clamp onto a pot, GE's FirstBuild subsidiary built a Bluetooth thermometer that clamps onto the side of any vessel and communicates the temperature of the water in said vessel to the cooktop to help control the temperature.
The principle of sous-vide cooking is simple: control the temperature and you can bring your food up to exactly the temperature you want and no warmer. Think a steak that's perfectly medium-rare all the way from edge to edge instead of a gradient of well-done to medium-rare in the middle, or of chicken that's juicier than any you've ever had before. That's impossible to do with traditional cooking methods like boiling water in a pot or cooking in an oven — they're blunt instruments to the fine scalpel that sous-vide requires.
So that's given rise to an industry of sous-vide machines for the home with precision thermometers and heating elements to cook with science. But what if you could precisely control the temperature from your range? That's what GE's doing here, and it's easier to do that with an induction cooktop over using a traditional gas or electric range. Unlike those two methods, which literally transfer heat energy to the cooking vessel, induction cooktops warm a ferromagnetic vessel through the magic of magnetic induction — essentially treating the pot as half of a transformer, and warming it in the process. It's faster, more efficient, consistent, safe, and precise than traditional electric or gas cooking could ever hope to be.
Combining induction cooking and sous-vide seemed to be only a matter of time, though hoping on board GE's fancy cooking train won't come cheap. The thermometer element of the equation will run you a reasonable $14, but a compatible GE induction cooktop with the requisite smarts and connectivity… that'll be at least $1600 (or all the way up to $3100, if you can handle that price).