I'm glad those gadgets and gizmos are on the market because they make food prep more accessible to people who have mobility or dexterity issues or folks who otherwise can't handle a knife safely or comfortably. I might not use them, but anything that makes it easier for people who might otherwise be dependent on packaged or delivered foods to prepare fresh food at home is aces in my book.
When it comes to a home cook using old-fashioned methods, I think it depends on your motivation behind it.
On one hand, I think there's something beautiful and deeply meaningful about doing something the same way your ancestors did. Food connects us to our past, and one of the ways it does that is by the way we prepare it. I always prepare Chinese dumplings in the same bowl my grandmother used not because it's better than any other vessel but because it connects me to her and reminds me of sitting around with four generations of women in my family, making potstickers before a big celebration. When I learned, I was the youngest at the table and my great-grandmother, born in 1898, was the oldest. Now I'm the oldest and my nephew is the youngest, born in 2004 and I hope when I'm gone he'll continue that tradition, using the same bowl.
On the other hand, I think we can fall into the habit of fetishizing the past just because it's the past. There is absolutely nothing wrong with creaming butter and sugar by hand but I'd bet dollars to homemade doughnuts if Carême or Escoffier had had access to a modern stand mixer, they would've thanked their lucky stars and used it accordingly.
As for me, it depends on what I'm making. When it comes to yeasted doughs, I do everything by hand except brioche because it's easier for me to feel for the right texture if I'm doing it manually. Same thing with pasta. If I'm doing buttermilk biscuits I will *always* use a food processor with a frozen blade because the minimal handling and heat transfer makes for a finer end product.