It won't change cooking. Not much. Few people understand the dynamics of boiling liquids or the nature of what's happening when concentrating a sugar solution to achieve a particular consistency. And it is often not the case that the target is simply bringing a solution to boiling. How will you use a temperature sensor to achieve and maintain a rolling boil? The temperature from simmer to full rolling boil will always be the boiling point of the liquid, 100C for pure water at sea level. But considerably more heat is required to maintain the rolling boil. I can tell when it's got it, but I can't tell it how to get there.
Plus, aside from the boiling point of water, how many cooks know the boiling point of what they're cooking? How could they? It's not knowable with any but the most trivial solutions. Few enough know the target internal temperatures for meats of desired doneness. Fewer still will know the temperatures that indicate desired finish of various baked goods. And if you can use it in the same way you use a meat or baking thermometer, why bother?
Nor can the sensor anticipate the cook's intent. It can't know how much of what food I will place in the plan, meaning it can't heat beyond the desired point so that the temperature won't drop below the target when I put in food. And most home cooks are now using tri-ply type cookware. It's good for creating an evenly heated surface, but it's slow to respond to changes in applied heat. It can't think, "Hey, I'm going to drop a bunch of meat in that pan, so I'd better hot it up a lot, so it won't fall off too much."
And, of course, any system that could bring something slowly up to temperature at a predetermined rate would require more programming that would be practical. You can't set a temperature target for an effect if you don't know that temperature. So what's the boiling point of two quarts of a ten percent sugar solution with a tablespoon of salt added? What will you tell the sensor control to bring it to an active medium boil and hold it there? I don't know, either.
The limit of a sensor system is its use to maintain a temperature once you tell it that temperature has been achieved. Like an automobile cruise control. That's not enough to interest me.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen