This company produces PID control modules that control electric and charcoal units to +/- 1 degree C. Some of the units double as sous vide temperature controllers.
Auber.com (http://www.auberins.com/)
Interesting as it is to see what stuff is available out there it eludes me why a cook should depend on such equipment.
I'm not exactly a chef but when I want to get something right, practice builds experience. I can't expect to get a premium result the first time I try to cook something I never did before but if I generally like a dish or, say, cooking steak "properly" I will have to do it more than just once. And I like to get results without magic machines doing the job for me :)
I'm often the same way; I can cook my salmon, jerky, and chicken just by "instinct", but I sure do love gadgets :-()
excuses accepted. :-D