> it reads so fast that it's easy to explore the temperature gradients in the food. I was amazed when I discovered this. If you have a thick steak on a pan, kn

> it reads so fast that it's easy to explore the temperature gradients in the food. I was amazed when I discovered this. If you have a thick steak on a pan, knowing what the temperature gradient looks like inside is very valuable, compared to just knowing the temperature in the middle. Just slide your thermapen out slowly, and you can get a good reading on the gradient.