It depends on what you're optimizing for.

When I was in college, I'd boil some water, make some pasta, and sear some chicken for every meal. Estimated pan cost: $10 (maybe free, actually, as I got it from a departing senior).

Nowadays, I like to eat out a lot, with food costs at least $25/meal (SF Bay is ridiculous). I get healthier meals if I cook at home but I also want my food to be delicious. Approximating subjectively: I think I get 90-200% of restaurant deliciousness depending on recipe and restaurant, 25-50% of restaurant sodium intake, and 50% cost with this device, which is a fixed cost. Given this, it'll pay for itself in less than two weeks.