Heat pump sure, but how is gas furnace more efficient than resistive load inside the house? Do you mean more economical rather than more efficient (due to gas being much cheaper/unit of energy)?
Depends where your electricity comes from. If you're burning fossil fuels to make electricity, that's only about 40% efficient, so you need to burn 2.5x as much fuel to get the same amount of heat into the house.
Sure. That has nothing to do with the efficiency of your system though. As far as you are concerned this is about your electricity consumption for the home server vs gas consumption. In that sense resistive heat inside the home is 100% efficient compared to gas furnace; the fuel cost might be lower on the latter.
Sure, it's "equally efficient" if you ignore the inefficient thing that is done outside where you draw the system box, directly in proportion to how much you do it.
Heating my house with a giant diesel-powered radiant heater from across the street is infinitely efficient, too, since I use no power in my house.
If you don’t close the box of the system at some point to isolate the input, efficiency would be meaningless. I think in the context of the original post, suggesting running a server in winter would be a zero-waste endeavor if you need the heat anyway, it is perfectly clear that the input is electricity to your home at a certain $/kWh and gas at a certain $/BTU. Under that premise, it is fair to say that would not be true if you have a heat pump deployed but would be true compared to gas furnace in terms of efficiency (energy consumed for unit of heat), although not necessarily true economically.
Generating 1kWh of heat with electric/resistive is more expensive than gas, which itself is more expensive than a heat pump, based on the cost of fuel to go in
If your grid is fossil fuels burning the fuel directly is more efficient. In all cases a heat pump is more efficient.
Did you skip searing it after sous vide? Did you sous vide it to the "instantly kill all bacteria" temperature (145°F for steak) thereby overcooking & destroying it, or did you sous vide to a lower temperature (at most 125°F) so that it'd reach a medium-rare 130°F-140°F after searing & carryover cooking during resting? It should have a nice seared crust, and the inside absolutely shouldn't be mushy.
Please research this. Done right, sous vide is amazing. But it is almost never the only technique used. Just like when you slow roast a prime rib at 200f, you MUST sear to get Maillard reaction and a satisfying texture.
