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For our most recent tests, we tested the meat thermometers for accuracy and responsiveness against ice water, an immersion circulator-controlled water bath, and boiling water. Then we tested them with a grilled pork loin, using a previous winner as a control thermometer, to verify their accuracy in cooked meat. Leave-in thermometers remained in the meat for the entire cooking time, and we tested instant-read thermometers at the point the leave-in models reported the meat was done, noting any discrepancies. We evaluated the the new test population and the legacy winners on the following points.

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Typhur InstaProbe ($120 at Amazon)The Typhur InstaProbe is another fold-out instant-read thermometer with a digital readout that displays to the tenth of a degree Fahrenheit. The display took a little damage during testing that comparable models withstood. The damage didn’t restrict its functionality, only the display.

The MEATER Pro 2 Plus is a completely wireless single-probe thermometer. The magnetic-bottomed bamboo base acts as the probe’s charger and base unit. The probe contains five internal sensors and one to monitor ambient temperature. The 5-millimeter diameter made the probe easy to insert, even on thinner cuts of meat. The internal sensors detect the coldest (least cooked) point of contact, reducing undercooking chances. The ambient sensor has an upper limit of 1,000°F, which makes the Pro 2 Plus compatible with pizza ovens and live-fire cooking.

When grilling and roasting, knowledge of the exact temperature of your food prevents you from serving overcooked steaks, dry fish, or undercooked holiday turkey. This is where a meat thermometer can save face and your meal. Sure, there are extremely analog means of testing meat, like pressing and prodding, inserting a meat fork or cake tester and holding it against a tender area of your body, or observing the color of the juices running out. But these techniques, as time-honored as they are, leave room for interpretation.

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The majority of thermometers on the market today are digital, and those are relatively easy to read. They usually have the temperature readily displayed on a digital screen in standard measurements. However, if your model works via an app, then you'll have to check your phone to get a temperature reading.

Meat thermometers are relatively simple to use at a basic level. All you have to do is turn the thermometer on and stick the probe into your meat — or whatever dish you're temping — and allow it a few seconds to produce an accurate reading. It only starts to get complicated if you have a thermometer with lots of extra features like an app, wireless connectivity, or a complicated user interface with multiple settings. If that is the case for you, then be sure to read the manufacturer's instructions thoroughly so that you know how your device operates.

Greg Baker is an award-winning chef, restaurateur, and food writer with four decades of experience in the food industry. His written work appears in Food & Wine, Food Republic, and other publications. In addition to writing over 30 articles on grilling and barbecuing, he’s tested wireless thermometers, cutting boards, wood-burning and gas pizza ovens, a kamado grill, and more.

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A probe thermometer allows you to measure the temperature over time and is particularly useful in low-and-slow roasting, grilling, or smoking. You can view the current temperature of the food without opening the oven, grill, or smoker and losing ambient heat in the process, which requires recovery time before the cooking device is hot enough to start cooking your food again.

OXO Good Grips Thermocouple Thermometer ($71 at Amazon)This is a very accurate, somewhat fast-registering instant-read thermometer. We found it accurate within 1°F and register in two to three seconds in our testing. However, given the price, we found it lacked the construction quality of the Thermpen ONE.

As with most instant-read models, this thermometer is for checking point-in-time temperatures, which limits its versatility.

Meater Pro XL ($350 at Amazon)I tested the Meater Pro as well as the four-probe Meater Pro XL, and either could hold our spot as Best Overall. The probes are the same, each with five internal sensors, so the choice comes down to whether you want multiple probes or one. This upgraded version, however, also connects to WiFi and lets you program each probe through a small screen built into the bamboo base, which I appreciated in testing.

Meat thermometers take different forms for different tasks. Instant-read thermometers give you a snapshot of the meat's current state, while leave-in or wireless thermometers allow you to observe the rise or fall of temperatures over time. We’ll come back to these differences. But first, we’ll review six meat thermometers that stood out to us after we tested 22 digital probes and 25 quick-read models.

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ThermoWorks and equipment manufacturer Wolf both suggest these workarounds. The first option is to remove the pan from the cooktop before taking measurements with your thermometer. The other option is to briefly turn the power off on the induction device before temping your food.

Cuisinart CSG-200 Infrared and Folding Thermometer ($32 at Amazon)In addition to being an instant-read, this is a point-and-shoot infrared thermometer, which you can use to assess the surface temperature of your grill or skillet before cooking. As an infrared, it’s not as easy to aim as its dedicated competitors, and we found the display more difficult to read than other instant-reads. Still, we like getting two heat-measuring needs met in one device.

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Yes, with caveats. Induction cooktops utilize a magnetic field for conducting heat. That field can affect the operation of a digital thermometer, and most sources point to the magnet interfering with the thermocouple of the thermometer. The interference will not cause any damage to the thermometer or cooktop, but your temperature reading will be inaccurate.

The Dash Precision Quick-Read Meat Thermometer is a quick-read probe thermometer meant for spot-checking temperatures rather than monitoring them over time. In our tests, the Dash took three to five seconds to react, which puts it behind the Thermapen ONE. It has a temperature range of -40°F to 482°F and relatively good accuracy: It varied by 1°F to 2°F degrees in our boiling and freezing water tests. Like many other thermometers, it was most accurate in the middle-range tests, where most food cooks. In these cases, we saw only about a half-degree of variation. It doesn’t come with apps, timers, or other bells and whistles. Given the price, we see a good value for its accuracy and ease of use.

Base this decision on two factors: the height of your grill lid and the thickness of the food you’ll usually cook. In testing one of the models, the probe was too long to close the grill lid when inserted into a piece of meat. Monitoring chicken wings with a five-inch probe may be excessive, as the probes tend to be top-heavy, but a shorter probe may not be sufficient for monitoring the internal temperature of a pork butt.

Temperature range is another factor that you should base on your intended use. If you’re roasting, grilling, or smoking meats, some wireless thermometers have an upper limit of 212°F, which is perfectly in range for this task. If you’re doing something like making candy and need to monitor the temperature closely, you’ll need a higher limit.

The Thermapen ONE is a perennial winner in our tests in the instant-read category. It has quick resolution — one to two seconds — and is incredibly accurate. One downside is the display only registers whole numbers, so we noticed some back and forth, likely due to it rounding decimals. In our tests, we found the Thermapen within 1°F or 2°F of accuracy, which again can be attributed to rounding, given the manufacturer’s claim of 0.5°F accuracy. The Thermapen ONE has a fold-out probe that instantly powers the display on or off when closing it. The body is comfortable to grip, and the display rotates based on the body’s orientation, reducing the need to read the numbers upside down.

Probe Length: 6 inches (1.4 inch ambient probe) | Temperature Range: -58°F to 572°F | Bluetooth/Wi-Fi: RF-connected remote | Warranty: 2 years

A handful of thermometers we expected to perform well didn’t for various reasons and fell off the recommendations list. It could be that the instructions were too limited or the alarm too low to be useful, like the Weber iGrill2 ($103 at Amazon). Or the thermometer could be slow to register and have limited accuracy. Others had design issues that made it difficult to read the displays. Our long-term tests also knocked thermometers off our original list. We really liked the ThermoPro TempSpike ($100 at Amazon) when we first tested it, and we found its app easy to navigate, but it didn't last. The probes need to sync to a dock, but the connection between the devices gave out after a few months.

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The Pro 2 Plus measured very accurately, though it was slow to register a stabilized temperature. But, again, it’s not an instant-read model but designed to measure temperature over long periods. It relies on an app, which was straightforward to install and configure and included a recipe library and a variety of presets based on the type of meat, cut of meat, and the cooking method. It also factors in rest time for arriving at the proper final temperature. We found the app user-friendly, as a plus: It kept its Bluetooth connection at 75 feet and had clear alarms and popup notifications.

ThermoPro TP25 ($60 at Amazon)The TP25 was a previous winner in our testing, and we monitored it for six months afterward. We saw the same results in long-term testing as we did in our original round. Unfortunately, innovation happens, and newer multi-probe thermometers surpass the technology.

Our editors have tested many meat thermometers over the past few years. We’ve put them through structured evaluations in our lab and then continued using them at home for several months to see if we would still recommend and use them.

Choose a thermometer based on your need for one. A digital probe is intended to be left in a piece of food or your oven, smoker, or grill to monitor the temperature over time. This may be the overview you want from long cooking, or you might want more immediate results. An instant-read thermometer is just that. Say you have a piece of chicken in the oven and want to know if it's done. Insert the thermometer, and it tells you the current temperature within a few seconds. Think of the use as quick cooking versus slow cooking and make your decision from there.

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Suppose you’re an experienced smoker and don’t need an app to help you cook. In that case, the Smoke might be the thermometer for you (although the Smoke is app-compatible, provided one purchases a separate gateway device.) The Smoke has two wired probes that connect to the base unit—one to monitor your food temperature, the other for the ambient pit temperature. The base unit has a large display of each probe’s current temperature and its high and low temperatures during the cooking process. The base also has a configurable alarms for high/low temperatures and the target temperature.

Wired thermometers aren’t necessarily more accurate than wireless, but you’re not dependent on as much technology with a wired model. Wireless models provide more freedom, especially should you want to monitor food on a rotisserie, where wires would be tangled in short order, but in those cases, the probes require charging before use to maintain a connection.

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If you want to cook meat or vegetables, a couple of degrees of variation can be fine. If you’re working with modernist techniques, preserving, or doing confectionary work, that variation can be the difference between success and failure. Along with accuracy, the speed of the reading can be quite important when you're in the middle of a cook. You'll want a thermometer that can quickly give you a steady reading of your food's internal temperature rather than one that takes a minute or two to rise. For the fastest results, you'll want an instant-read thermometer, although standard probe thermometers are usually only a few seconds behind.

The Ninja ProChef is another wireless, app-dependent probe. It had a longer range than other Bluetooth thermometers we tested, maintaining its connection from more than 75 feet from the grill, so you can easily step away. Its app has plenty of features, including presets for different types and cuts of meat and phone notifications for when it’s time to turn the meat over.

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Firmness, perceived temperature, or the clarity of juices just aren’t the same from person to person. But using a meat thermometer, provided it’s accurate, leaves no question about the current state of your food. In my professional kitchens, we considered no steak, poultry, or even hamburger ready until a thermometer confirmed it.

ThermoWorks DOT ($45 at ThermoWorks)The DOT is a great, compact, wired thermometer for those who don’t need large sets of data in their cooking. The simple display lists the current temperature and the target temperature. Six months of continued testing have shown no degradation in performance or accuracy.

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Probe thermometers or oven-safe analog thermometers are the perfect Thanksgiving tools, as they are suitable for leaving in the oven or grill. An instant-read thermometer is not intended for this purpose, and you would risk damaging your device.

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The Smoke is a very accurate thermometer with configurable alarms, temperature tracking, and a reliable remote that allows you to leave the smoker pit.

ThermoWorks ChefAlarm ($65 at ThermoWorks)The ChefAlarm is a simple, compact, single-probe thermometer with high, low, and finished temperature alarms that also tracks current temperature and historic high and low temperatures during the cook. It’s operated just as well after six months as it did on day one.

There is no “better” between the two types of thermometers. It depends on what you are trying to accomplish. An instant-read thermometer gives you a snapshot in time of the temperature of whatever you’re measuring. This is useful in pan roasting or open grilling, where you don’t have to open your oven or grill to take the temperature.

Probe Length: 5 inches | Temperature Range: Up to 221°F internally, 1,000 °F ambient | Bluetooth/Wi-Fi: Bluetooth | Warranty: 1 year

Some of the models we tested are completely app-dependent, while others have a display on the base or thermometer themselves. Find something that suits you in those areas, and then look for a model that displays the information you consider most important at a size you find comfortable reading. If you prefer not to be completely dependent on an app or wireless connectivity, then you'll want to find a model that comes with a native display.

We found the Smoke accurate within one degree Fahrenheit in our testing and it took a few seconds to register the final temperature. A remote monitor pairs with the device using RF signals, and has a comparatively long range before dropping signal. One drawback of the remote is a lag in the reporting from the base. The two seem to communicate at predetermined intervals, so the displays might not agree with each other until they check back in.

This wireless thermometer is reliable and easy to use, and it can play double-duty as a quick-read option, though it’s not as fast.

We found it pretty accurate, with some slight variations at the high and low ends of our testing. It has a lower high-temperature threshold than the Meater Pro 2 Plus and fewer sensors, but we found an advantage in that. The Ninja’s response time was quicker — about 15 to 20 seconds to register a temperature — which makes it more versatile than the average leave-in thermometer. You can use the Ninja as an ad hoc quick-read thermometer to spot-check without leaving the probe inserted the entire time. This dual usage can be helpful for thinner or faster-cooking proteins, and makes it the most versatile meat thermometer we tested.