Why is the Thermapen so much faster than other cooking thermometers?
The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the USDA for measurement of cooked meat products and thin portions. Go here to see what a thermocouple means in performance vs. a thermistor. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost $140 to $300 for the electronics and a similar probe! Some improvements were made in the sensor manufacturing process and the probe assembly in the new Splash-Proof Thermapen to make it just slightly faster than the original Super-Fast Thermapen.
