There have been at least four different Thermopens that have called a drawer in our kitchen home. I still have one MK 4 and one older unit. None of them have ever read more than a few degrees difference in two to three seconds. As I was checking ambient air temps over a chimney last night, it was taking 20 - 30 sec to come up to temp, (I did not actually time it). Air temp was 84* and chimney temp was rising as high as 400* + at the end.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Taking ambient at temp isn't really a fair way to judge the speed of a thermometer as the air is going to take a lot longer to transmit it's energy to the probe than meat or water. Just like food cooks faster in 200* water than in a 200* oven
Thanx all for responding. I checked the temp of a baked potato tonight. The Thermopen rose from room temp to ~ 208* in 4 to 5 sec, so I guess that it may just be that ambient temps are slower to register.
I have the classic and the MK4 they both perform as advertised although I have never actually timed the response and have only used it to measure internal food temps. Don't think it's ever been more than 4 or 5 seconds that I have left the probe in and felt satisfied in the reading.
Thermopen are contact only, and just the tip section. That’s what they do. Ambient probes are non contact and really, really don’t "like" contact with hot surfaces.
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