Every cook should have a reliable meat thermometer both to ensure food safety and to help you achieve the best results. The more common kind is an instant-read thermometer, which you stick into food for a few seconds to quickly check its doneness. Another type is a probe thermometer, which is designed to remain in the meat while it cooks. A heat-safe cable attaches the probe to a digital unit outside the oven that displays the temperature reading.
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Most of the pros we spoke with recommended getting an instant-read thermometer over a probe thermometer. Probe thermometers are much slower to take an initial reading, so you can’t easily use one in place of an instant-read thermometer (our instant-read top pick takes 2 to 3 seconds, and our probe top pick takes 8 to 10). They also have a higher failure rate, because they’re constantly subjected to high heat.
The advantage of probe thermometers, however, is that you get an alert as soon as your meat reaches a set temperature, without having to open your oven door. This is especially useful for monitoring the doneness of a large cut of meat during a long roasting time, so you don’t accidentally overcook it. Just remember that different parts of a large cut of meat will cook at different rates, so even with a probe thermometer, it’s a good idea to use an instant-read thermometer to check your roast in a few different places. As barbecue and grilling expert Rick Browne told us, “The probe is sort of letting people know the temperature, and it’s a good guideline … then you can refine it with the instant-read and take multiple readings.”
If you’re a seasoned cook and you have great instincts, you don’t truly need an instant-read or probe thermometer. But even professional chefs like taking the guesswork out of dishes, especially meats. For beginners in the kitchen, a good thermometer is a necessity to avoid overcooking steaks or undercooking fish or chicken, and for learning the baseline timing of your stovetop and oven.
If you have only a slow, analog (dial) thermometer, you need to upgrade. Analog thermometers are harder to read accurately, and they contain mercury, which is harmful to you and the environment. These old-school tools also tend to have thicker probes than their digital cousins. That means you lose more juice each time you pierce a roast with an analog thermometer than you do with a digital one.
For this guide, we tested the following types of thermometers, ranging from about $10 to $105:
Ultimately, we found that the digital instant-read and basic probe thermometers were by far the easiest to read and operate. Dual-channel thermometers are designed for grilling and smoker enthusiasts who want to monitor the temperature of their grill or multiple cuts of meat at the same time. Remote probe thermometers are for checking the progress of meat on a grill from inside your home. But we don’t think these extra features are useful for most people.
After testing 37 meat thermometers since and speaking with numerous experts, we’ve made a list of the most important features to look for when choosing a good instant-read or probe thermometer:
Speedy and accurate temperature readings: What matters most in a good kitchen thermometer is speed and clarity—how quickly you can turn it on and see a steady reading of the temperature inside your dish. A thermometer that can quickly jump toward the final temperature is much better than one that leaves you guessing as it slowly rises. Instant-read thermometers typically reach temperatures a few seconds faster than probe thermometers. In our tests, our top pick instant-read thermometer, the ThermoPop 2, reached temperatures in about 2 to 3 seconds, while our top pick probe thermometer, the Dot, took anywhere from 5 to 8 seconds. A good thermometer should also cover the whole temperature range of home cooking, from below freezing (32 °F) up past very hot frying oil (400 °F).
Sufficient probe length: The probe on a thermometer should be thin at its point to minimize juice-leaking punctures, and long enough to reach the center of large roasts or deep pots. A longer probe also helps keep your hands a safe distance from heat and steam.
Durable: A thermometer’s durability depends on how well its electronics are protected from dust and water, as measured by its IP (ingress protection) rating. The IP rating consists of two numbers that indicate how much abuse an item can withstand. The first number (ranging from 0–6) pertains to solids, and the second one (ranging from 0–8) pertains to liquids. For instance, the ThermoPop 2 instant-read thermometer is rated IP67, which tells you that it’s “totally protected against dust” and “protected against the effects of temporary immersion” in water for up to 30 minutes. The Dot probe thermometer is rated IP65, which means the body of the unit is protected against the entry of dust and “low-pressure jets of water.”
Easy to read: We prefer thermometers that display large numbers on their digital screens to make it easier to read temperatures quickly. Backlit displays are also convenient when you’re cooking in a dimly lit kitchen or grilling outdoors at night.
Reasonable price: With rare exceptions, we’ve found that thermometers retailing for $20 or less are slow, of poor quality, and often barely distinguishable copies of one another, so over the years we’ve narrowed our focus to thermometers that cost from $30 to $105. You can find some perfectly good thermometers at around $30 that are much faster and more durable than the cheapies. We think paying the extra $10 or $15 is worth it for an accurate, high-quality instrument, but paying a lot more isn’t necessary for most people.
Aside from the essential criteria outlined above, we also sought out a number of other features that we think good instant-read and probe thermometers should have.
For instant-read, thermometers we looked for:
For probe thermometers, we looked for:
To test and calibrate a thermometer, ThermoWorks and CDN both suggest filling a thick ceramic mug with ice, topping it off with water, and then checking the temperature. So we did just that and timed how quickly each instant-read and probe thermometer reached within 1 degree of the ice water’s 32 °F, from a starting temperature of around 65 °F. We did this four times and averaged out three of the results after we discarded the most uncommon timing (whether fast or slow).
We also timed how long each thermometer took to measure the temperature of canola oil heated in a cast-iron pot to 365 °F. Those timings were far slower and more unpredictable (10 to 20 seconds, instead of 2 to 5) for the instant-read thermometers we tested, but measuring hot oil did give us a sense of which thermometer best protected our hands.
The most useful test involved water that was heated with a sous vide circulator in a stock pot and kept to 130 °F. A good circulator keeps an entire pot of water at one consistent temperature—no hot or cold spots—so it’s an excellent tool to control accuracy. Precise temperature and circulation also seem to create the ideal environment for fast readings, because in our tests all the thermometers reached their target much quicker than they did in ice water or frying oil. Note: For our update, we did not test the ThermoWorks Thermapen One using a sous vide circulator since we were working from home during the pandemic.
We used each thermometer to either monitor or check the temperature (depending on the type of thermometer) of oven-baked chicken pieces, to get a feel for each one’s usability. For our original guide, we also used the instant-read thermometers to find the internal temperature of pork chops cooked sous vide and to measure the temperature of water inside an electric tea kettle. However, because neither of those tests gave us much additional insight, we opted not to repeat them for our subsequent updates.
We performed two additional tests for probe thermometers. To test their cables at high temperatures, we used our finalists in a screaming-hot, 650 °F to 700 °F grill. We also evaluated the strength of the magnets on the back of the digital receivers to see how well they could stay attached to the side of an oven or grill. Finally, we measured the distance at which remote probe thermometers could still function before losing their wireless connection.
No other thermometer under $50 can match the ThermoPop 2's combination of speed, reach, reliability, and easy-to-read display.
The ThermoWorks ThermoPop 2 reads temperatures quickly and accurately, is simple to use, and comes at an excellent price. It’s an updated version of the original ThermoPop, which we recommended from to , and it comes with a number of meaningful improvements, like a bigger screen, a thinner probe, and a screen that rotates automatically. In our tests, it took the ThermoPop 2 less than 4 seconds to land within 1 degree of most cooking temperatures. The large, backlit display is legible from almost any angle, and it rotates as you change the angle of the thermometer. The thin 4.5-inch probe gets into most roasts and liquids without exposing your hands to heat. In addition, the ThermoPop 2 has a huge range (-58 °F to 572 °F), a completely waterproof body, and one-button switching between Fahrenheit and Celsius.
In our tests, the ThermoPop 2 measured the temperature of 130-degree water in an average of 2.47 seconds (about a second faster than the original ThermoPop), and it was usually within a few degrees of that temperature in 2 seconds or less. Measuring oil heated to 365 °F took longer (as it did with all the thermometers we tested), but we got a reading in an average of 11.43 seconds, faster than with many of the other thermometers we tried. For most people who just want to safely and properly prepare meats and delicate dishes without overcooking them, the ThermoPop 2 does the job; getting a reading 1 to 2 seconds faster from our more expensive picks isn’t worth the extra money.
Besides speed, the ThermoPop 2’s screen is this thermometer’s strongest feature. It’s bigger than the (already clear) screen on the original ThermoPop, displaying a reading in large numbers to the tenth of a degree. Like with our upgrade pick, the ThermoWorks Thermapen One, the number rotates automatically in four directions as you change the angle of the thermometer, which helps when the probe is inserted sideways or diagonally into a hot or spattering dish. The rotating screen also makes the ThermoPop 2 equally suitable for left- and right-handed use; this is not the case with many side-reading units, which favor the right-handed. The screen’s backlight, which you can easily activate with the press of a button, is handy for grilling at night or taking a reading in a dark corner of the stove.
The ThermoPop 2's 4.5-inch-long probe is relatively generous compared with those of most of the thermometers we tested (you can also get a version with an 8-inch probe, but that reads a second or two slower, and will probably feel unwieldy for any task that doesn’t require you to keep your hand far from whatever you’re cooking). The round head is also easy to hold and lets you get a secure grip. Even though you can’t adjust the angle of the probe, we found that it’s long enough to stab into many sections of a roast or dish without risking burning your fingertips.
The whole thermometer is rated IP67 resistant: completely impervious to dust and able to withstand being submerged in water for up to 30 minutes. That means you don’t need to worry about getting the probe wet when you wash it, which you should do—just don't go so far as to stick it in the dishwasher. Automatic shut-offs on both the backlight and the thermometer itself help extend its battery life, which ThermoWorks says should last for 4,000 hours.
The ThermoPop 2 covers temperatures from -58 °F to 572 °F (-50 °C to 300 °C), which is the widest range of any instant-read thermometer below $50 that we’ve found. You can choose from nine colors, and each one comes with a single-page guide to cooking temperatures that covers not only food-safety temperatures but also sugar stages for candy making, as well as every level of doneness for beef and pork (you can grab the PDF at ThermoWorks’ site). It’s a handy thing to stick on your fridge or to keep in a drawer.
Unlike the original ThermoPop, the ThermoPop 2 is NSF certified and comes with a certificate of calibration from ThermoWorks’ NIST-traceable lab, which means it meets certain industrial standards of accuracy. The ThermoPop 2 comes with a two-year warranty on the digital unit and a six-month warranty on the probe (the probes can be replaced if damaged). Keep in mind that the warranty is valid only if the product is purchased from ThermoWorks directly or from an authorized reseller (which does not include Amazon).
You can’t adjust the angle of the ThermoPop 2’s stick-style probe as you can with a fold-out thermometer like the Thermapen One. Although we don’t think this design is a dealbreaker, we’ve encountered certain instances—such as taking the temperature of meat on a scorching-hot grill—where we’ve wished we could angle it to get our hands a little farther away from the heat.
On the device itself, the water-resistant power/backlight button is a little small and hard to press, especially for people with big fingertips. Sometimes we had to press the button twice to be sure it activated.
Unlike the Javelin Pro Duo, the ThermoPop 2 lacks a magnet to keep it stuck to metal surfaces or appliances. Although this is a feature many people won’t miss, without it you’ll need to keep the thermometer in a drawer, where it might be trickier to find.
Switching from Fahrenheit to Celsius is less intuitive than on the original (which had a dedicated button). To switch, you hold down the power/backlight button for 3 seconds when turning the thermometer on, a trick we had to look up in the manual. Also, possibly to make the new version more waterproof, you now need a small screwdriver to access the battery, whereas you could open the original ThermoPop with just a coin.
The Dot probe thermometer stays in your meat while it cooks, allowing you to easily monitor doneness. It also has a strong magnet that keeps it securely attached to an oven door.
If you want to monitor the doneness of a piece of meat as it cooks, we recommend the affordable ThermoWorks Dot probe thermometer for its impressive accuracy and ability to read temperatures quickly. Compared with the other probe thermometers we tested, it was the easiest to use, thanks to its simple, intuitive design and large digital display. The Dot’s wide temperature range makes it ideal for both oven and grill use, and its backlit screen makes it easy to read in any light.
In our tests, the Dot was the fastest probe thermometer to read temperatures accurately. On average, it was able to read 32 °F in about 8.5 seconds and 212 °F in about 5.5 seconds. Its thermistor sensor has an impressive temperature range of -58 °F to 572 °F (and a cable that can withstand 700 °F for short periods of time), which is a wider range than many other probe thermometers cover. In a stockpot of 130 °F water maintained by a sous vide circulator, the Dot was accurate to the degree.
The Dot also had one of the longest cables—about 48 inches—of the probe models we tested. The cable became slightly discolored and stiff when we subjected it to the high heat of a grill. But that had no effect on the thermometer’s performance (however, ThermoWorks states that the Dot should not be used when broiling in the oven). Also, the Dot’s 4.5-inch probe will have no problem reaching the center of large roasts.
The Dot’s simple design and straightforward controls made it easier to use than the competition. This model has an on/off switch on the back of the unit, with arrow buttons on the side of the digital screen that allow you to set your desired temperature. After you insert the probe into your food, the alarm beeps to let you know when the set temperature has been reached. You can press any button on the interface to stop the alarm; to disable the alarm altogether, simply hold the two arrows down at the same time. You can also switch from Fahrenheit to Celsius by holding the power button for 6 seconds while turning on the unit. And among the probe thermometers we tested, the Dot has some of the strongest magnets, which kept it securely attached to the side of our oven.
The ThermoWorks Dot boasts an Ingress Protection rating of IP65, which means the body of the unit is protected against the entry of dust and “low-pressure jets of water.” Like the ThermoPop 2, the Dot is available in a variety of colors. It also comes with a two-year warranty, and the probe is replaceable.
This model is also available with Bluetooth, sold under the name BlueDot, for about $25 more. It has all of the same controls as the regular Dot thermometer, but it can also connect to an app on your , which allows you to monitor the food you’re cooking from a short distance. It’s a nice added feature, but we think most people will be happy without it.
We’ve received feedback from a few readers saying the Dot began to malfunction after only several months of use, though we haven’t experienced this with the two models we’ve been long-term testing for two years. If you notice the Dot has become glitchy or less responsive, we’d recommend reaching out to ThermoWorks as soon as the problem arises. Probe thermometer wires take a beating, so if you’re experiencing issues, it may be that the wire is damaged and needs to be replaced. Improper readings may also be caused by a low battery charge, so we’d try replacing them to see if it solves the issue (it takes two AAA batteries).
The ThermoWorks Dot doesn’t come with a metal clip to attach the probe to the side of a saucepan for tasks such as frying or candy making, but all ThermoWorks accessories (including probe clips, grate clips, and air probes) are sold separately.
ThermoWorks offers some sort of warranty for all their products; probe models come with a six month warranty.
The Dot also lacks a timer and preprogrammed temperature settings for certain types of meat. However, since the pros we spoke with don’t recommend using preset temperatures anyway, we don’t think this omission is a dealbreaker.
This was the fastest and most accurate instant-read thermometer we tested. It also offers a rotating screen with a bright backlight, a huge temperature range, and serious waterproofing.
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What makes the ThermoWorks Thermapen One worth a cool $105 plus shipping? Mainly, it’s the fastest instant-read thermometer we’ve ever tested. The Thermapen One replaced the now-discontinued Thermapen Mk4, which was our long-time upgrade pick and a favorite of culinary pros. The Thermapen One is very similar to the Mk4, with a few improvements. Its needle-sharp probe is even faster and more accurate at reading temperatures (averaging about 1.5 seconds in our tests), and it is thin enough to slide easily into the thinnest of fish fillets or pounded chicken breasts. Its backlit screen is also noticeably brighter and easier to read than that of its predecessor. The display automatically turns on when you pick the thermometer up (if the probe is extended), and it rotates in four directions as you change the angle of the thermometer. The Thermapen One is by no means necessary for most cooks, but it’s an indispensable tool for those who love the science of cooking or the pursuit of kitchen perfection.
What’s most impressive about the Thermapen One is how much closer it gets to the final temperature in the early stages of its reading. Almost instantly, it knows that your 160 °F chicken is at least 150 °F. Within 2 seconds, it has a reading that's 1 or 2 degrees away. That kind of speed means you can get food off the heat quicker if you know it’s going too far, or you can be certain to turn down your frying oil. The Thermapen One’s range is -58 °F to 572 °F (about -50 °C to 300 °C), the same as the ThermoPop 2’s.
The Thermapen’s fold-out probe is 4.5 inches long, just like the ThermoPop 2’s. But the thermometer body is larger, so when fully extended, it puts you a good 10.5 inches from anything hot. The Thermapen’s IP67 rating is the same as the ThermoPop 2’s, which means it’s totally protected against dust, and it can withstand a dunk in water for up to 30 minutes, as long as you don’t twist it around while it’s submerged. It can certainly survive some splashed barbecue sauce or spilled drinks.
Inside the Thermapen One there’s a single AAA battery, which lasts for a very long time (the Mk4 also used a AAA battery and it lasted at least a year in our kitchen). The biggest visible difference between the Thermapen One and the Mk4 is the new battery compartment, which is larger and easier to access. The compartment still contains switches that let you disable the automatic shutoff or screen rotation, switch between Fahrenheit and Celsius, and choose whether the Thermapen shows a decimal point.
Having those switches inside the battery compartment is something of an inconvenience if you need to change between Celsius and Fahrenheit frequently. While it’s easier to do so than it used to be on the Mk4, you still need to unscrew the battery cover to access the menu and set buttons.
On top of that, it would be an improvement if the thermometer had a magnet for hanging it on something like a fridge. But for $15 you can buy a glow-in-the-dark, silicone case with a lanyard and a magnet on the back. ThermoWorks also sells screw-in wall brackets for the Thermapen in plastic and stainless steel.
The major technology difference between the Thermapen and its competitors is its thermocouple sensor. The majority of instant-read thermometers (including the Lavatools Javelin Pro Duo, our mid-level upgrade) use a thermistor, a small, relatively cheap but accurate resistor bundle stored in the tip of the probe. The Thermapen’s thermocouple has a thin sensor wire running down its whole probe, and the thermometer also keeps a more extensive set of reading and calibration electronics inside its sizable body. Because the wire has less mass than a thermistor module, it registers changes in temperature more quickly. That thin wire also allows for a thinner probe, which is helpful for piercing thin fish fillets and reducing the size of juice-releasing punctures.
ThermoWorks has made improvements to the Thermapen One’s construction that allow it to read faster than previous models, giving it an increased accuracy of ± 0.5 °F (compared with the Mk4’s ± 0.7 °F). The Thermapen One comes with a certificate of calibration from ThermoWorks’s NIST-traceable lab, which means it meets certain industrial regulations and standards of performance. It’s unlikely that you’ll ever need to recalibrate the Thermapen One. But according to the representative we spoke to, you can press and hold the menu button (located in the battery compartment) while the thermometer is turned on, and adjust ± 3.6 degrees Fahrenheit using the set button. When you have the desired value selected, the menu button will save it. You can also send it back to ThermoWorks to be recalibrated for an additional cost.
If you wanted to save about $20, you could buy the “classic” Thermapen. It’s not as fast at reading temperatures, it lacks the rotation and display upgrades, and it sticks to a coin battery. We think the Thermapen One’s conveniences are worth the full cost. It also comes with an impressive five-year warranty, which is an improvement over the Thermapen Mk4’s two-year warranty.
Instant-read thermometers
The Lavatools Javelin was previously our runner-up pick, but after some consideration we concluded that it didn’t hold a candle to the ThermoWorks ThermoPop 2 in terms of the most useful features. The Javelin has a notably shorter probe, and it’s not as waterproof as the ThermoPop 2. Also, its display does not rotate or light up.
The OXO Good Grips Thermocouple Thermometer, which costs about the same as the Thermapen One, did very well in our tests and read temperatures in about 2 seconds. Because its digital screen always stays illuminated, it’s especially easy to read, but the digits rotate in only two directions (whereas the digits on the ThermoPop 2 and the Thermapen rotate in four directions). At 4.13 inches, the OXO’s probe is slightly shorter than those of the ThermoPop 2 and the Thermapen, so it can’t reach quite as deep into large cuts of meat. The OXO is rated IP66 (versus the Thermapen One’s rating of IP67). If you’re willing to spend $100 on a thermometer, we think you’re better off getting the Thermapen One over the OXO because the Thermapen performed better in our tests overall and has an excellent track record.
The factory-calibrated, Thermapen-like Maverick PT-100 was glacial in testing ice water (taking nearly 11 seconds), and it read lower than all of the other thermometers in our sous vide test. Readings aside, the Maverick PT-100 doesn’t offer a lot of helpful features, and it’s strangely less dustproof and waterproof (IP44) than most of the thermometers we’ve tested.
Taylor’s Digital Folding Probe Thermometer has an interesting design, but it landed in the middle between our picks and cheaper models. Its display is bright, and its probe tip, at 1.5 millimeters, is thinner than the Thermapen’s. It’s not a bad thermometer, but its digital screen doesn’t rotate. We think it’s worth spending a couple of dollars more on the ThermoPop 2 for the convenience that feature provides.
The CDN TCT572-W ProAccurate Folding Thermocouple Thermometer, a Thermapen-style model, was pretty fast in our first chicken-broiling test, but still half a second behind the Thermapen. In a second test, the CDN finished behind all of our picks.
Our prior runner-up pick, the Polder Stable-Read, kept pace with our picks in an early test. It issued a helpful beep when it reached a stable reading (or at least when it determined that it had), and is a bit cheaper than the ThermoPop 2. But it’s not often in stock on Amazon. If you like a stick-style thermometer, it’s a decent pick, but the ThermoPop 2 suits more people.
The CDN DTQ450X ProAccurate Thermometer, our original pick for the best instant-read thermometer, remains an accurate thermometer with a wide range. It has one of the thinnest probes, at 1.5 millimeters, as well as a calibration option and a number of handy temperature-holding and alert functions for a relatively low price. But newer thermometers in a reasonably close price range do the job much faster.
The CDN DTW450L ProAccurate Waterproof Thermometer had a little over a 6-second response time—two seconds slower than our slowest instant-read pick—and we feared its long 8-inch probe would snap.”
The Taylor Commercial Waterproof Digital Thermometer has a good range (-40 °F to 450 °F), essentially mediocre speed ratings (although notably slower on ice water), and a calibration screw. It’s the best thermometer you can get for about $10, but that’s not what most people are looking for.
The AcuRite E Digital Instant Read Thermometer is an inexpensive thermometer in the fold-out style of the Thermapen. It felt cheap to use—the buttons seemed to require mashing, and the probe was not particularly thin. And this thermometer always took at least 10 seconds to get hot or cold temperatures—sometimes up to 19 seconds.
Basic probe thermometers
The Lavatools Element was very slow at reading temperatures, taking up to 15 seconds in some instances. The temperature readings don’t gradually increase, either, jumping from number to number, which makes it difficult to anticipate temperature changes. Its digital controls aren’t as intuitive to use as our picks’, and the buttons are very difficult to press.
We found the receiver of the ThermoPro TP20 difficult to read because it alternated the display of both probe temperatures, which we found confusing. The membrane-sealed push button on the receiver also became worn after only a few uses.
Since the ThermoPro TP16 is so light and the cable is so stiff, the unit moved around the counter when we opened and closed the oven door. We also found that the stand put the digital screen at an awkward angle for reading.
Although the Taylor -21 Digital Cooking Thermometer has intuitive buttons and a simple design, it’s slow at reading temperatures. It also can’t work on a hot grill because the cable and probe are heat-resistant to only 392 °F.
Good (but pricey) probe thermometers with wireless capability
The ThermoWorks Signals 4-Channel BBQ Alarm Thermometer is essentially the next step up from the ThermoWorks Smoke. It comes with four probes (one is an air probe) instead of two, all of which you can use simultaneously. It can also connect to an app on your via Bluetooth or Wi-Fi, which is nice if you’re smoking meat and you want to monitor its progress from inside. But at $230, this four-channel thermometer is overkill unless you’re on a competitive barbecue team, or if you regularly cook several cuts of meat at once.
The ThermoWorks BlueDot is the same as the ThermoWorks Dot we recommend, except it can connect to an app on your via Bluetooth, which allows you to monitor the food you’re cooking from a distance. ThermoWorks advertising says the BlueDot can stay connected for an unobstructed distance of 95 feet, but in our tests it lost the connection at around 75 feet. We think most people will be happy with the Dot, which currently costs about $20 less.
Not-so-good probe thermometers with wireless capability
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The Weber iGrill 2 was very slow to read temperatures and had the shortest probes of all the models we tested. We found that it began to lose its wireless connection at around 125 feet.
Designed specifically for the Weber Genesis II and Genesis II LX gas grills, the Weber iGrill 3 is not appropriate for most people. Also, since this model lacks a digital display on the unit, you can can only view the thermometer’s temperature readings via an app on your .
We didn’t test the Meater Probe thermometer because it can read a maximum internal temperature of only 212 °F, which means it’s not suitable for high-temperature cooking. Also, its probe is so egregiously thick, it would be like sticking a Sharpie into your meat.
This article was edited by Marilyn Ong and Marguerite Preston.
The best meat thermometers make it a breeze to cook your meat perfectly every time for a delicious (and safe) meal. But there are a lot of types to choose form, depending on how you like to cook and how many people you're catering for.
Accuracy is the most important feature, though. Which is why we put these meat thermometers to the test, to check the manufacturer's claims against our own results. That's one of the (many) reasons we rated the ThermoWorks Thermapen ONE as the best meat thermometer for most people.
It's simple, quick, and accurate, making it ideal for professionals and everyday cooking. However, if you frequently entertain and enjoy flame-grilling multiple cuts of protein, we’d recommend the Meater Pro XL, but it’s not cheap. Which is why we've also listed budget, flexible, versatile options as well.
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The CHEF iQ Sense smart thermometer is operated via an app. But don’t worry, even if you are not tech savvy, it is easy to use. It comes with one probe, which is inserted into the meat, but if you require more, you can purchase a double or triple probe set. This wireless thermometer sits securely in a black case, which is the hub.
Overall, it feels sturdy and robust. Firstly, you’ll need to charge the probe with the USB cable provided, which will take about 45 minutes. The hub itself takes longer, but once charged for 3 hours it will last for 20.
What does the hub do? It charges the probe and relays data from the probe to your smart device, where you’ll receive alerts and audio alerts via its built-in speaker. I was a bit alarmed at hearing the alerts at first, but I soon got into the swing of it.
To power up, you’ll need to depress the button on the hub for 3 seconds and connect the device to your , so make sure you’ve already downloaded the CHEF iQ app. Once up and running, you can set up a cooking program from the app and set the cooking time and temperature by running through the options. You can also save your regular cooking programs to favorites, to save you running through the process each time.
The app is intuitive to use, and it’s easy to monitor the progress of your cook throughout the process. You’ll receive alerts if the probe needs repositioning or if your protein needs turning, and you’ll be given a warning before the meat is ready to rest.
I trusted the CHEF iQ completely and cooked my Christmas turkey using the probe.
The ThermoWorks Thermapen ONE is pretty much the go-to meat thermometer for many professionals and home cooks. You pull out the probe, push it into the meat, the thermometer automatically turns on, takes the reading, then you put it away.
It's easy to use, uncomplicated and accurate. It doesn't have the same smart features as others in the market, and it won't connect to an app, but if you're looking for the best meat thermometer for most people and uses, this is it.
The probe folds away into the main body for easy storage (so you don't need to find an extra long drawer space), and the sloped design is easy to hold while you're waiting the incredibly short time it takes to measure the temperature (about one second).
And while we did our own tests to validate it's accuracy, you don't necessarily need to. The Thermapen ONE comes with its own Certificate of Calibration which demonstrates that your specific version of the thermometer has been checked for accuracy.
Because the aim is to make it simple to use (and it definitely is), the settings are a little buried. And I don't mean deep in a digital menu; literally buried beneath the battery compartment.
So, if you want to adjust the temperature unit, change the display brightness or tweak the displayed temperature to get as accurate reading as possible, you need to unscrew the compartment and reassemble before use.
The Meater Pro XL is one of the most premium smart meat thermometers money can buy, but it comes at a steep price to the tune of $349, although remember that you are getting four probes instead of one. I put the meat thermometer through the wringer and was impressed with its overall ease of use and accuracy when cooking small and large proteins. I would certainly be happy to use it to cook my Christmas turkey, without a doubt that the meat would be perfectly cooked.
With four probes that can withstand up to °F, this meat thermometer is ideal for those summer open flame grills when you've got multiple cuts of protein that you want to cook at the same time. And, everything is super easy and intuitive to set up on the app, although you will need an internet connection.
While I'd be happy to use the meat thermometer in its standalone mode, I found it simple and intuitive to set up and follow on the app, and I'm not particularly tech-savvy. I was able to set up a cooking program, receive alerts, and adjust the settings remotely. But although it is a smart device, I was surprised that it didn't come with some basic printed instructions to get you up and running.
This is a premium product and it looks the part. The probes are housed in a sturdy wooden casing, along with the standalone unit. It has a metal pull-up stand, so you can view the display more easily when it's in use on your countertop. It's much more sophisticated than cheaper plastic alternatives, but you pay for the privilege, and it's sure to impress your friends when you're entertaining.
The Meater Pro XL has a USB-C charging port on the reverse of the case, and once charged, I found it held its charge for 24 hours, as Meater claims. So, you can rest assured that your meat thermometer won't run out of juice while cooking your Thanksgiving Turkey.
The Ninja ProChef wireless thermometer is operated via Ninja’s ProConnect app, which you can download from the App Store or Google Play. It’s a smart meat thermometer with a single probe that is placed into your food while it cooks.
As you would expect from Ninja, the Nina ProChef is well-packaged and is presented in an attractive natural-colored box, which you’ll discover once you remove it from the first one! The wireless thermometer sits within the box, with the probe positioned within the hub.
Before you use the probe for the first time, Ninja recommends leaving the battery in place for one hour. You’ll need to place the probe into position on the hub, as the hub holds the charge. As it runs on one AAA battery, it leaves your kitchen free of additional charging cables. You can also check how much power is gone, so you’re not left mid-cook with a thermometer that’s out of juice.
The set-up instructions are limited, but it’s fairly easy to get up and running. Once you’re all connected, you can select a cooking program for your chosen protein. However, you can also select a manual setting to choose the end temperature you require.
I enjoyed using the Ninja ProChef; it’s easy to set up, neat and compact and performs well. You can also improve the experience by pairing the device with other Ninja cooking appliances. Although I don’t have any major quibbles with the thermometer — for instance, it has an impressive heat resistance to 700°F, stays connected, and is designed to be used inside and outside — I do have a few small gripes. The printed instructions were minimal, and the resting alerts were a bit hit-and-miss. However, it’s perfectly capable of performing a good job to ensure your protein is cooked to perfection.
The Typhur InstaProbe promises to read food temperatures even faster than the ThermoWorks Thermapen One. And though it comes close in certain circumstances, a few design choices prevent it from overtaking ThermoWorks’s industry-leading instant-read thermometer.
The screen of the InstaProbe is an attractive black that makes it easy to read the high-contrast, backlighted digital display, however, its glossy nature and the outer casing can make it difficult to grip when wet or the air is steamy.
As for the display, it rotates, but only when the InstaProbe is held horizontally—you don’t get vertical readings. In addition, the probe, when folded, doesn’t click into the case; it just sits free on the back, making it possible to catch on things.
We found that the InstaProbe lives up to Typhur’s less-than-1-second speed claims and its accuracy claims in all instances but one: our boiling water test. While the best thermometers we’ve tested eventually settle on a number, the InstaProbe never did. It flipped constantly between numbers across a range of nearly 2.5° F—not that much, but enough to risk throwing off candy making or just missing that perfect medium rare.
Good as the InstaProbe is, you’re probably better off giving back that 0.5 seconds and getting more accurate overall readings and a better design with the ThermaPen one—unless you can’t live without the InstaProbe’s ultraswank look.
Like its more ostentatious instant-read sibling, the Thermapen, the ThermoWorks ChefAlarm Cooking Thermometer does more, and does it better, than its leave-in thermometer competitors. If you don’t think you need anything to supplement your instant-read, the ChefAlarm may change your mind — especially if you roast a lot of big hunks of meat, deep fry, or make candy.
The 10 buttons on the ChefAlarm’s keypad are clearly labeled and arranged, so you’ll be setting your cook time, minimum and maximum temperatures, and alarms in seconds. But you can also adjust (or mute) the alarm volume or turn on a backlight that improves readability no matter how dark your cooking area. The wide Power switch is at the top rear of the unit, perhaps the most easily accessible place; below it are buttons for swapping the scale between Celsius and Fahrenheit and calibrating the thermometer, the latter a unique (but highly welcome) feature for this style. Two strong magnets on the back let you store the thermometer on your refrigerator or grill, just where you’re likely to need it most. And a handsome, zippered cloth carrying case is included for keeping the main unit, the probe, the clip, and the instructions all in one place.
The thermometer was also strongly accurate (within, at most, a half-degree) and consistent, whether spending hours in our “medium rare” water bath or just a few minutes in the volatile high heat of deep-frying peanut oil. The $65 price is admittedly a little steep, and maybe difficult to justify if you already have a good instant-read. But there’s not much else bad to say about the ThermoWorks ChefAlarm Cooking Thermometer.
We prefer external probe-style leave-in thermometers to their in-oven (and in-meat) cousins because they’re safer and significantly easier to read and program. This style of thermometer doesn’t get much easier than the Polder Classic Digital In-Oven Thermometer and Timer, a budget-friendly option that does all the basic stuff you need.
Setting your desired cooking time and temperature, or configuring the alarm to sound once your target temperature is reached, could not be easier. The alarm is piercing but clear and not unpleasant. And we noticed no problems with accuracy during our testing (though the thermometer measures only whole degrees, not tenths, so minute fluctuations were harder to detect).
Measuring less than 1.5 by 1.9 inches in area, the digital display is small, and the lack of a light can sometimes make it difficult to read. Though the bottom of the thermometer is a fine place to put the scale switch, as you’re unlikely to need to swap between Celsius and Fahrenheit very often, it’s a terrible location for the On-Off switch, which you’ll need every time you fire up the oven or grill.
All in all, the Polder Classic Digital In-Oven Thermometer & Timer doesn’t inspire many complaints, though aside from its attractively low price, it doesn’t inspire much excitement, either.
The Lavatools Javelin isn’t quite small enough to attach to your keychain, but it’s close. Measuring just under 4.5 inches when closed, it’s far and away the shortest instant-read thermometer we tested. You won’t have to worry about it cluttering up your utility drawer, that’s for sure. (Although since it has integrated magnets, you can hang it up somewhere and not worry about its drawer presence at all.)
Although the Javelin’s size makes it easy to carry around, you have to take care to not cover the digital display with your hand, and because the probe measures just 2.8 inches, you’re going to have to get up close and personal with food you want to check — if you’re working in a deep pot or with a bulbous roast, it could prove both literally and figuratively painful.
The display doesn’t rotate or light up, two features that are much missed, but is to be expected at this budget price point. The thermometer is also powered by a 3-volt CR battery, rather than one or two ultracommon AAA batteries, like every other model we looked at.
The Javelin is fast, with read times between 3 and 4 seconds, and although it’s not perfectly accurate, in our tests it was never off by more than 0.6° F, which should be fine for almost any home application. Affordable at just $26, the Javelin isn’t a bad buy, but it’s a reminder that, although good things frequently do come in small packages, in the kitchen it’s best to stay as far away from the heat as you can.
The OXO Good Grips Chef’s Precision Leave-In Meat Thermometer reminds me a lot of the kind of the meat thermometer my parents had while I was growing up — but it’s even easier to use and read. The textured bottom of the probe tells you exactly how far into the meat it needs to be inserted, and the 2.6-inch-diameter meter is easy to read, with temperature waypoints every 10 degrees between 120 and 200, markings in both Fahrenheit and Celsius, large type, and even a basic guide to safe cooking temperatures right on the dial. The slide-off probe cover contains the same numbers, plus explanations of the temperatures at which you can expect to hit medium rare, medium, and well done for a variety of different meats. As the product’s name suggests, OXO gives you a good grip on meat cooking.
The biggest problem we ran into while testing was the thermometer’s length. The instructions say to insert the thermometer to the edge of the textured area, but that’s only 2.2 inches in—not far enough to deal with big roasts. And because that leaves more than 3 inches of the thermometer sticking out above the meat, you may have trouble getting proper clearance in your oven. (We were able to do okay inserting it straight into the side, but it was a chore, and the probe didn’t want to stay in that position.)
Priced at just $16, the OXO Good Grips Chef’s Precision Leave-In Meat Thermometer is an inexpensive way to guarantee your meat is safely cooked to your desired level of doneness. Sure, it’s old-fashioned, but if meat is all you need it for, and you can negotiate into and out of your oven, it’s a fine thermometer my parents would have loved to have when I was a kid.
The OXO Good Grips Chef’s Precision Thermocouple Thermometer looks like exactly the instant-read thermometer you’d expect OXO to make. It’s big, stylish and black and white, with few obvious standout characteristics. Like so many of the other kitchen products in OXO’s all-consuming line, it’s quite a bit better than you may expect — if not perfect.
It’s long (just past 6.5 inches) and oval in shape, but also thick (0.8 inch) and with rounded edges, so it’s comfortable to hold. Its bidirectional rotating display uses white digits on a black background, which makes it easy to read in any amount of light. Most interestingly, the temperature probe rotates out to 225 degrees instead of the usual 180, so you can comfortably take temperature readings in any position, using your dominant hand, no matter which it is. Even the ThermoWorks Thermapen doesn’t do this.
Though fast, it’s not the most accurate of the thermometers we tested, as it was routinely off by about a half-degree. Its bigger hurdles relate to usability. The shiny body is overly slick, the integrated knob for opening the probe is harder to use than just pulling it out by the metal and if you want to change either the scale or the temperature resolution, you have to move two inset switches in the bottom of the battery case. This was an unusually difficult process we couldn’t accomplish with the recommended Phillips screwdriver (we needed a toothpick).
Maybe the most unfortunate drawback of the OXO Good Grips Chef’s Precision Thermocouple Thermometer is its price. If it were less expensive, it would be a more compelling buy, but listing for $104, just barely below the notably superior Thermapen One, it doesn’t compare. Our recommendation: root through your couch cushions, find that extra penny, and get the Thermapen One instead.
The ThermoPro TP25 is a great option if you frequently cook for large (or picky) groups, when a single thermometer might not do. There are four separate probes, allowing you to keep track of four different pieces of meat from a single display.
You need to connect the unit to the companion smartphone app, but once you do, you can juggle different cooking times to suit everyone. But this approach does have it's downsides. It's quite fiddly to plug in all four probes, for example.
And the app is hard to navigate — it feels like a half-finished prototype that somehow snuck out the door. The presets are also a little off; the medium-rare beef is set to a much-too-high 140° F, which left us with a medium joint instead.
But we did find that the temperature was consistent and accurate during cooking, except when it ran out of battery and needed to be plugged in, causing a huge fluctuation in recorded temperatures.
The fact that it can monitor four separate meats at a reasonable cost makes it an attractive option if you're cooking for a group. But keep in mind that the extra time needed to get the app's settings right (and keeping the battery topped up), could be spent with your guests instead.
To make sure we only recommend the very best meat thermometers, we test a lot more than make it into our main roundup. But that doesn't necessarily mean they're a bad choice, so if you're after more options, here are those we've also tested.
To assess the kitchen thermometers, we put them through a series of objective and usability tests that would allow us to determine their overall technical capabilities and how well they worked in everyday kitchen tasks.
To measure speed and accuracy of instant-read thermometers, we set up water baths at three different temperatures: one filled with ice water at just barely over 32° Fahrenheit, one with water kept at a constant temperature (approximately 125°, or where you’d expect to pull a piece of beef for medium rare doneness) via a sous vide machine, and a pot of water boiling at just over 204° (the boiling point affected by the altitude of our test space).
We dipped each thermometer’s probe in the water, timed how long it took the temperature reading to stabilize, and compared its temperature reading with one from a freshly calibrated, lab-quality reference thermometer.
For digital remote-style probe thermometers with cables, we used the 125° water bath and the reference thermometer to track temperature consistency over a period of 5 hours.
We then enlisted the thermometers for an all-day cooking marathon, roasting four-pound slabs of top sirloin until they reached medium rare. For instant-read and clip-on thermometers, we also deep-fried French fries and tortilla chips, in each case using multiple units to compare accuracy and usability.
Along the way, we tried as many of the thermometers’ special features (such as temperature alarms or mobile apps) as possible, so we could mimic how they would function in the real world.
Once we were finished cooking, we also went through the process of cleaning and storing them, to see how well they could withstand those everyday maintenance.
Finally, any special features, such as smart connectivity or multiple probes, were tried out. We then compiled our results to find the best meat thermometers for every situation.
Style
There are a number of different types of thermometer on the market, and what you like to cook will be the primary decider for which style you buy. If you rarely cook anything more than roast beef or chicken, a simple, leave-in meat thermometer may do the job (and, in most circumstances, will be highly affordable). You can up your game with a digital remote probe-style thermometer, which thanks to cabled probes lets you see the meat’s current temperature from outside the oven, set temperature maximums and alarms, and more. These are also good for deep frying or sugar work, if you have a model that clips on to the side of the pan. If you’d prefer a single, go-everywhere model, an instant-read can work in all these places, though these make it more difficult to chart temperatures over time.
Analog or digital
Analog thermometers are typically less expensive than digital, but they’re also invariably slower and usually more difficult to read. This matters less with a thermometer you’re going to leave in the Thanksgiving turkey for a few hours than it does with a thin steak or caramel sauce, where every change in degree can spell the difference between success and failure. As some good digital thermometers are available for $35 or less, you’re better off getting one of those if you can.
Instant-read features
The most important features for instant-read thermometers are the size and design: you want one that isn’t too small or too big, that has an easy-to-access probe, and that you can firmly grip even if steam or grease interfere. Many newer instant-read models also have displays that light up or rotate in two or four directions (so you can see the temperature no matter where you or the food are located); these are helpful, but may add a lot to the final price.
Number of probes
Most remote probe-style thermometers only include one probe, so you can only track the temperature of a single dish at a time. Some, however, include up to four probes, letting you prepare wildly different recipes with just a single device. This is handy, particularly if you entertain a lot or frequently prepare multiple meats at once, but can also be logistically difficult (as you may have a lot of probes and cables to organize) or expensive (for models where each probe is sold separately).
Resolution, scale, and calibration
Home thermometers measure in either whole degrees or tenths of a degree; make sure you know how much detail you want, as not every thermometer does both — and those that do should make it easy to switch between the resolutions. Similarly, the thermometer should display the temperature in both degrees Fahrenheit or degrees Celsius, so you can use it no matter where you live, and allow you to easily flip between the two. Though it’s not a necessity, calibration is an excellent additional feature; by measuring a known temperature (such as ice water) and adjusting the readout accordingly, you can continue using your thermometer even if its initial accuracy diminishes over time.
Smart functionality
Smart thermometers can connect with a mobile app so you can follow what’s happening in the oven even when you’re away from the kitchen. This is still something of a gimmick, and is of limited utility unless you’re making a long-cooking dish that might suck up most of your day. But, apps that allow long-term temperature tracking and have presets for certain kinds or cuts of meat may help take some of the guesswork out of the process. Use one that’s customizable, though, as your cooking equipment and personal preferences can be difficult to hard-code into any software.
With meat thermometers costing as much as $100, you might ask yourself if they’re really worth the expense. It all comes down to what you cook and how precise you want to be with your cooking. If you often prepare thick joints of meat for guests, a meat thermometer can guarantee the quality of the results without cutting into the meat and losing some of the moisture. Similarly, if you need to cook to a finishing standard you’re not used to, such as well-done, a meat thermometer can help you achieve the perfect internal temperature without overcooking.
A meat thermometer can be used in all sorts of cooking circumstances — you can check whether ingredients have cooked all the way through and confirm that the food is safe to eat. Consequently, with one of these, you don’t have to worry so much about foodborne illnesses. Ultimately, a meat thermometer can be useful in more ways than you’d think. At the very least, it’s good practice to have a basic model in your kitchen drawers, to make sure any meat or eggs you cook are safe to consume.
The price of a meat thermometer can range from less than $10 to over $100. Naturally, the more you spend, the more features you’re going to get, such as app connectivity and additional probes. However, that’s not to say you can’t get a good meat thermometer for a good price.
Decide on your budget as well as what you need before browsing for a new thermometer. Consider what you will use it for and whether the extra features would prove useful. If you want one from a premium brand, such as ThermoWorks, be prepared to pay a premium price. However, even ThermoWorks offer options for those on a budget, such as the ThermoPop, so be sure to do your research before you invest.
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