WiFi and recipes are worthless, yes. WiFi is worse than worthless if they remove the simple time and temperature settings from the device itself, which I pray they haven't. If you have to unlock a cell phone to cook, what a pain in the ass. It's like how you can't change the channel on televisions now without the remote.
I would like basic reference stuff, but not recipes. For instance, what temperature range for shrimp? For pork? For various sorts of egg results? I looked at the Anova reference stuff, and it's just a bunch of recipes with different temperatures, no better than surfing the net randomly.
If you perfectly seal your pot, the temperature regulation is no problem, as long as you cook for long enough. Of course, you cannot perfectly seal it. But I made an insulated lid for my stock pot that does a decent job, and has a form-fitted hole for the Anova. I just took two stiff picnic plates, stapled them together with an air gap, lined them with aluminum foil, and cut out the cross section of the Anova.
Honestly though, after screwing around with sous vide I decided it wasn't a miracle (except for onsen tamago eggs). For instance, you can eat beef raw. In Japan, where I am, you can eat the higher priced chicken raw. Of course you can eat fish raw. Most steak here is raw, not rare, in the middle, and grilled on the outside. The fact that the grilled-surface-to-raw/rare transision depth is 2 mm rather than 5 mm, as from a fry pan, is insignificant and silly.