# Tools for Accurate Temp Measurement **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [March 23, 2015, 10:03pm UTC](https://community.anovaculinary.com/t/tools-for-accurate-temp-measurement/379 "2015-03-23T22:03:58Z")\ **Posts on this page:** 1\ **Showing post:** 4
**Author:** ![TomD](https://avatars.discourse-cdn.com/v4/letter/t/b4bc9f/32.png) [@TomD](https://community.anovaculinary.com/u/TomD)\ **Post date:** [March 18, 2015, 3:19pm UTC](https://community.anovaculinary.com/t/tools-for-accurate-temp-measurement/379/4 "2015-03-18T15:19:52Z")
@jordan I think there’s room for both. The Thermapen is unexcelled for fast, accurate, portable, measurements but there’s no way to use it for remote reading. The ChefAlarm is a little unhandy to hold, you have the cord to mess with (the sous vied’s probe wire is a lot more flexible), and it’s not as fast as the Thermapen. But, if cost was an issue, I’d go with the ChefAlarm. I also have one of the original ThermoWorks oven thermometers (now discontinued), and a nearly identical Pyrex version. These are available under several names, usually around $20, and I’d be sure to keep one around. My baked potatoes WILL come out at 210 degrees while the APC delivers a perfectly cooked steak. I’ve had no problem with the APC’s thermal control and I don’t really expect any. The old Cold War motto seems appropriate, Trust, but Verify. Tom --- _[View the full topic](https://community.anovaculinary.com/t/tools-for-accurate-temp-measurement/379)._