That comes in at an additional 400lbs on a vehicle that weighs 6,670 lbs if you assume the maximal weight of the panels and the need for a metal roof anyways. That extra 6% weight just doesn’t matter. 6% losses range for 12% free charging seems like a worthy tradeoff to me. (and again, this is the maximal value).
The benefit of sous vide for a restaurant is you can hold multiple steaks at rare and give them a quick sear when ordered. The soaking breaks down the collagen which ultimately makes the steak tender.
However, for a home cook a reverse sear will give a superior steak. It will similarly break down the collagen, but also creates a nice crust that sous vide can’t create.
Restaurants don’t reverse sear because it’s unpredictable and takes too much time.