I'm an amateur cook, my immediate question was how much the vibration and heating will affect vegetable and meat oxidation and cell damage on the cut surface.

Could this improve the texture and flavor of certain foods? Like make garlic taste even more garlicky? Or could it cause an apple slice to brown faster? Can it be used to slice cooked fish as if it were sashimi? Etc.

If a site like SeriousEats does a product review I hope they focus on qualitative taste, and possibilities for enhancing cooking techniques, not merely saving time/effort to do something.