This question appears to be trying to create controversy.
If you want to make a specific style of food, you may need specialized equipment. Certainly, specialized equipment makes certain things easier, or faster, or even possible. But most specialized equipment has cheaper, more general-purpose alternatives.
Suppose you want to make ice cream. You can use a PacoJet, a Ninja Creami, a Cuisinart ICE-100, an ICE-BCP1, or a wood ice-salt churner. The range of prices is about a factor of 100. If you are building a high-end modern restaurant kitchen, you buy the PacoJet because you need to turn out 200 exactly duplicated sage-onion sherbet portions every night. If you make ice cream three times a summer, the churner is probably a good option.
For people who can't afford the time, space, or cost of a propane jet engine in their kitchen, but would like a cost-effective alternative:
(TL;DR: blowtorch techniques)