Infrared Thermometers

Infrared Cooking Thermometer: What You Need to Know

Infrared kitchen thermometers are great for checking the surface temperature of product, whether that's the heat of a hot plate, stove, or liquid. This removes the hassle and hazard of measuring very hot surfaces by touching it with a thermometer, which can expose the user to burns and contaminate food. Laser thermometers can read the infrared energy escaping from a surface, but while this is incredibly beneficial in some circumstances, it isn't as good as a thermocouple probe in other situations.

Because infrared thermometers only measure the surface temperature of an item, they aren't good for measuring the internal temperature of food. Additionally, various materials have different emissivity, a technical term denoting the rate at which a specific substance emits infrared energy. Once you understand the limitations of a temperature gun, they can be wonderfully useful, saving additional time for your kitchen.

Common Questions About Infrared Thermometers

When would I want to use an infrared kitchen thermometer?

Laser thermometers are great because of their simple operation; they can measure items that thermocouple probe thermometers can't. Imagine trying to measure the temperature of a hot plate or griddle – you'd have to get your hand uncomfortably close to the hot metal to get a good reading. An infrared temperature gun can take a reading with a simple trigger- or thumb-activated mechanism at a distance. Additionally, infrared cooking thermometers can measure the surface temperature of a soup or stew without sticking anything in your food, which could potentially contaminate it.

Checking the temperature of your cooking equipment is an important part of maintaining food safety. Chefs must check the internal temperature of every meal, so ensuring their cooking equipment maintains a proper temperature deters undercooked food from slipping through. You can also identify potential problems with your equipment before the onslaught of a busy evening rush. However, if you plan to measure a nonorganic surface, such as stainless steel or aluminum, you should apply a thin layer of oil to the surface before heating it. This is because different materials have different emissivity, which we'll address further down this page.

When should I avoid using a temperature gun?

The most important thing to keep in mind when using a laser thermometer is that these pieces don't measure the internal temperature of food. They measure the infrared energy emitted at the surface they're pointed at, which isn't the same as the temperature at the center of the item. This means you can't use an infrared thermometer to check if a steak or piece of chicken has reached a safe internal temperature. However, some of these options contain both infrared and thermocouple thermometers, so you can carry the one piece and measure the temperature of every kitchen item.

What is an emissivity rating?

Emissivity is a measurement of how much energy a specific material puts off. For example, stainless steel and chicken don't give off the same amount of infrared energy even if they were the same temperature. That means you must be careful using an infrared thermometer – they're designed to take readings on organic surfaces, so you'll need to apply a layer of oil to your cooking surface before heating it and taking a reading. Luckily, most cooking surfaces are already coated with oil, so this usually isn't a problem.

Additionally, some infrared thermometers have adjustable emissivity ratings, meaning you can change some settings and get accurate readings on nonorganic surfaces. If you're measuring different types of material, such as proteins, metals, and liquids, consider investing in an infrared thermometer that has adjustable emissivity readings.