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 There are a number of different thermometers on the market.  You can see that I use the old fashioned traditional thermometer.  No hassle, just pop it into the roast and in 10 seconds you have a reading.  I like that it doesn’t use batteries and was very inexpensive.  But 10 seconds may just be too long to wait for you, so what are your other options? 

How about an instant read.  Instant read thermometers give a reading in a few seconds and come with either digital or analog read outs.  You can purchase these guys for around $20 and that’s not too bad.  If you make lots of roasts, chickens, and steaks, you may want to invest in an instant read. 

If the instant read isn’t high-tech enough for you, you may want to consider a digital probe.  A probe is inserted into the meat and a cable runs back to the main unit on your countertop.  These machines are programmable and allow you to check on your meat without ever opening the oven door.  The cables have a tendency to get pretty hot, so be careful.  Some people love to use the programmable features and others find it like programming a VCR, so it’s really about your personal preference.  You can get one of these guys over at Williams Sonoma for $30. 

By far the most technologically advanced of meat thermometers is the laser (or infrared) thermometer, you heard me right, I said laser.  Keep in mind the laser only measure surface temperatures, you will have to use the probe piece to find out internal temperatures.  These guys are great for testing out the temperatures of your grills and griddles.  They can also give you an accurate read on how hot your oil is.  These guys are a lot more expensive, running around $70 - $80 a thermometer. 

The last type of thermometer you can invest in is the disposable thermometer.   These guys are preset to USDA temperatures for doneness.  They change color when the meat is ready.  This makes it difficult for the cook to gauge their own desired level of doneness. They run around $30 for 145 sticks.