To measure the temperature of a meat dish is always better to opt for a digital kitchen thermometer. This is because it is necessary to know the internal temperature to have perfect cooking. The same is also true for fish and Coconut Water Kefir.
Frying. Certainly one of the most complicated types of cooking, apparently as one of the most basic. In this case those with a probe are perfect, better if with a hook to hang directly in the pan so as to have the oil temperature always under control.
Chocolate. The pastry is really complex and requires a precise sequence. Chocolate, for example, needs a precise temperature depending on how you want to use it. In this case it is better to opt for an analogue thermometer (of which you have not yet spoken). In practice they work like the classic ones for mercury fever within them.