I realize some may scoff at the use of a thermometer when a “real” chef can just feel when meat is up to temperature. I prefer data.
I use meat thermometers near the end of the cooking process and place the probe into the meat and leave it there until it reaches temperature. I don’t need an app, or settings for different meats. All I want is an accurate reading and a simple alarm for when the meat reaches the temperature I set.
The best thermometer I’ve found for this use is the ThermoWorks Dot.
I’ve also started to use a ThermoPro Infrared Thermometer, which you can point to any surface and get a temperature reading. It’s perfect for getting a pan the perfect temperature for eggs.
Note: I do not have business relationships with the products I recommend and earn no income from writing about them.