I have fallen in love with this thermometer. It is perfect for chocolate tempering and getting a surface temperature when you are roasting. Just aim the little red laser pointer (no, you should not point it at anyone's eyes) and up pops the temperature.
I have checked the calibration on half a dozen of these, and all have been either right on (at boiling and freezing) or no more than on degree off** with a range -9.9 F - 932 F. You have a choice of Centigrade or Fahrenheit readout on the big easy-to-see LED screen, and a Hold button in case you want to freeze the readout screen at a particular moment (not sure why you would want to. With a pen, paper and a watch, you can create roast curve charts and graphs the old fashioned way!
**The official accuracy is listed looser @ about +/- 2%, but I personally have not seen it that wide. That that as you will.