The French chef and molecular gastronomist Hervé This, for example, developed "6X degree C" eggs, that the, long-term cooking of egg at exactly, say, 65 degrees C.
You can order them at, for example, Blue Valentine in Paris, says his review at http://www.yelp.com/biz/blue-valentine-paris .
So I'm guessing you are mostly using gas ovens in France?
To insert a side rant on the subject: this is why IoT cooking gizmos like smart pand get a terrible reception. Because there's already a full set of tranditional techniques for cooking, most of which are fairly easy to learn with time.
For everything else there is pressure cooker (which by the virtue of its design is extremely high tech/precise instrument).