They also use stoves -- that doesn't automatically mean you're creating Michelin worthy meals because you have a stove. Like any cooking equipment, you need skill + technique + great ingredients to create a professional-class meal.... and a lot more than just a sous vide machine.
And marketing. The best chef, with the best ingredients, with the best equipment isn't getting a Michelin rating at home. It obviously needs to be in a professional restaurant with top-notch marketing to even get a reviewer to think about coming in.
