Nice article but I don't think it's greatly relevant to most of us. I use the oven a lot, cook most days, and don't cook above 220C. I don't think our oven goes above 250C.
If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.
Every single day of your life that you use the oven, as opposed to eating something fresh or cooked stove-top. And strictly, just for those things cooked in the oven that the oven-improvement improves.
It'd be really nice for pizza, giving roasts a nice crust before/after slow roasting, etc. I'd be happy with it and I'm of the general opinion that molecular gastronomy is pretentious wankery.
If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.