No, I'd never use that.
Like Andy and Addie have explained, very few things need constant stirring.
But those that do -- like risotto -- need to be stirred using a particular technique that your contraption could not mimic.
Stirring even things like sauce and stew need to be done using a method that both stirs and scrapes and reaches the corners or the pot as well as the middle.
So, no. I can't see how it would be useful at all.
If you are set on designing a kitchen appliance, you might consider starting with a focus group of experienced cooks to generate useful ideas.
Maybe something that makes molecular gastronomy more approachable for the home cook?
Less is not more. More is more and more is fabulous.