[bob1029]

I do this but for everything in my kitchen. I bought a very expensive HVAC-grade Fluke IR thermometer which can handle temperature ranges from -40C to 550C.

Being able to instantly & remotely measure the temperature of anything (with reasonable emissivity characteristics) is like a super power. There is nothing in my kitchen or grill area that can exceed the range of the IR sensor on this unit. There are only a few things that have problems with direct sampling. I cook almost exclusively with cast iron, so IR readings are always dead accurate.

The unit runs on a single AA battery, has a backlight, and somehow still hasn't needed a new battery since I bought it 4 years ago (used almost every day).

I had to cook in someone else's kitchen not too long ago, and found myself going insane at not being able to tell exactly how hot the oil was in a pot used for frying.