If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I only use my infrared to do things like check grate and griddle temperatures. Its not useful for checking meat, as surface temperature is not what you care about with what you are cooking, and as others have said, its not +/- 0.7 degree or whatever the Thermapen is.
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