Checking a steak (or most foods) for doneness is something it can't do, though--it can't see inside food. (You could get an "instant read" probe thermometer, l

Checking a steak (or most foods) for doneness is something it can't do, though--it can't see inside food. (You could get an "instant read" probe thermometer, like the Thermapen, but I did not recommend this because I don't use it that often for exactly the reason you mention: I usually have a good intuition if something is done or not already.) Some more examples: If you want to make sure the oil for frying the chicken is at the right temperature, which is something you may already do with a conventional thermometer, this will make that faster and easier. Wine experts (of which I am NOT one) have a whole "optimum serving temperature" list. The infrared thermometer is an easy way to check that. Beer, too. http://www.bettertastingwine.com/temperature.html http://www.bettertastingwine.com/temperature.html I mentioned checking your oven thermometer (which are notoriously poorly calibrated), but another use is finding hot/cold spots in your oven. I don't do anything with chocolate, but if I did, I'd check the temperature with this. When I make coffee or tea, I bring water to boiling... but then you're supposed to let it cool a bit, somewhere in the 180-200 degree range.