I should experiment with sous vide at some point, but in a way it tends to be the almost opposite of how I like doing dinner -- most often I want minimal effort to get good food

Mind, I'm ok, especially working from home, with long prep times some of the time. If I ever get a sous vide, I may experiment with this. But it's one reason I stopped doing long marinades. They can do some interseting things -- but a lot of better cuts of meat will cook great with a straight sear. It's foods that benefit a lot from a long cook at a medium temperature (rather than a fast cook to get to the desired internal temp) that really benefit most.