• Instant-read thermometers (least expensive)
  
  

  Classic Instant-read thermometer Photo: Amazon.com				Digital Instant-read thermometer Photo: Amazon.com

• Oven-safe Probe thermometers (mid-range in price)
  
  

  Oven-safe probe thermometer Photo: Amazon.com

• Infrared thermometers (most expensive)
  
  

  Infrared (no contact) thermometer Photo: Amazon.com

Personally, I use both an instant-read (digital) thermometer, and an oven-safe probe thermometer. The oven-safe probe is my “default” thermometer, and I use the instant-read digital when I am broiling. If the wire from the probe comes into contact with the broiler heating element, you’ll fry your thermometer (not that I know from experience or anything . . . whoops). 

The instant-read and probe thermometers are used in similar ways. You insert the thermometer into the thickest part of the meat, avoiding any bones, and wait for the temperature to register. If using the instant-read, you must pull the meat out of the oven, insert the thermometer, and if the meat is not done, return the meat to the oven, and repeat the process. With the probe, the long cord allows you to insert the probe into the meat, and the thermometer portion remains on the counter, allowing you to monitor the meat’s temperature as it cooks. 

The infrared thermometer uses a laser to read the surface temperature of the meat. Depending on the thermometer, this can be done from a distance of up to 5 feet away. 

What temperature are you looking for? This depends on what you’re cooking. The following chart contains recommended temperatures from the USDA:

* The USDA recommends cooking beef and pork to at least medium doneness.