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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:

https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home

(TL;DR: blowtorch techniques)