When I first joined this site earlier this year, I thought... who are these idiots paying $100 dollars for a thermometer. Now, I'm the idiot for not buying one right from the start. I've learned enough to know the general time frame when something is done, and just probe it with the thermapen to check, and it also helps if you are cooking over 100 peices of chicken and some smarta@@ insists it isn't done and all you have to do is hit it with the thermo and send them back under the rock from which the only chicken they know is a breast that tastes like cardboard and is dry as sandpaper... ok. sorry, back to the BEST/WORST thing.Lot of folks seem to like their Thermapens.