I have to say, that's one of the stupidest ideas I have ever heard in my life. Cooking is like playing music, there is no "right" way to do it. No two chefs flavour their dishes exactly the same way, and if they did, I don't think I'd ever eat out again. There is no such thing as: "BZZZZZZ! YOUR CURRY IS INCORRECT! ADD 5MG TURMERIC!", and part of the joy of cooking is allowing the flavor in a soup, sauce or curry develop the way you want it to as you taste it, think "hmmm, needs amchoor/hing/whatever" and take it in the direction you want.
As someone who doesn't like cooking, guides with actual strict measures (and then tools to strictly measure) would be nice. I never know how much does a tiny bit of olive oil means.
I would try a good cooking book (one with measures in grams, etc) recipe verbatim, without any deviation. From there you can use that as the baseline and adjust/experiment everytime you cook it, or just stick with it.
The electric spiciness detector sounds like it is straight out of HBO's Silicon Valley