A thermometer replaces guesswork with a measurable reading. The right type depends on whether you need a rapid spot check, continuous monitoring or the temperature of oil, sugar or an oven.
- Instant-read thermometers
- Leave-in probe thermometers
- Infrared thermometers
- Candy and frying thermometers
- Calibration checks
- Buying checklist
- Frequently asked questions
Instant-read thermometers
Designed for quick checks in several spots. They should not normally remain in food throughout cooking unless specifically designed for it.
Leave-in probe thermometers
A probe stays in the food while a cable or wireless connection carries the reading outside the oven or grill.
Infrared thermometers
These measure surface temperature, not the internal temperature of food. They are useful for pans and griddles within their stated range and emissivity limits.
Candy and frying thermometers
Long probes and clips support continuous monitoring of hot liquids. Confirm temperature range and pot fit.
Calibration checks
Ice-water and boiling-water checks can reveal large errors, with boiling point affected by altitude. Follow the instrument instructions for calibration or adjustment.
Buying checklist
- Suitable temperature range
- Readable display and response time
- Probe length for intended use
- Water resistance and cleaning method
- Calibration capability or verification guidance
Frequently asked questions
Where should a probe be inserted?
Into the thickest relevant part, avoiding bone and large pockets of fat, unless the recipe says otherwise.
Can infrared thermometers check meat doneness?
No. They read surface temperature.
Do thermometers need calibration?
They should be checked periodically, particularly after drops or extreme temperature exposure.
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