Comment by diego_moita

They are mostly Nouvelle & Haute Cuisine french dishes: omelettes, holandaise/bernaise sauces, custards (Crème Anglaise, Pots de Crème), melted chocolate, caramel, generally poached stuff, etc.

For the lower temperatures, a lot of that temperature control can be made with bain marie (warm water).

And the remaining ones aren't made in aluminum cookware, anyway. And people that cook such sophisticated food probably will have a lot of non-aluminum cookware, already.