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After getting a Thermopen, I can't downgrade. Some use cases:
- Oil you need at 350 degrees to fry. You don't want the oil to smoke or burn, you want to know exactly when it reaches that temperature so you can put the food in it, and the temperature rises fast enough that a 6 second delay is a problem.
- Chicken in a frypan: You want it so that the coldest part is just over, say, 165. You need to take readings from four pieces in, say, four places on each piece. You don't want to wait 6 seconds per reading.
- Shrimp: So small they are hard to measure. You need a thermometer with its sensitivity right at the point, and which gives quick results.
When measuring some big chunk of beef from the oven, this kind of delay is acceptable, however.