Escali AHG2 Stainless Steel Direct Grill Surface Thermometer, Searing Temperature Zones 100-500F Degree Range NSF Certified

Great price and Great product. Works perfectly

Perfect just what I needed. I also like the bigger gauge it’s much easier to see while cooking

I'd give this five stars, but there were no instructions for using it on a griddle top. It works fine, but the glass gets cloudy if it leave it on the heat. That's what I mean, are you supposed to just leave this on the griddle or do you remove it once the grill reaches the desired temp. Over all it's a nice thermometer, so I have no complains.

Solid quality, easy to read, larger face than other brands.

The pic is after 1 60 min smoke can read it and not very accurate Not sure if it's a defect or bad seal but this company worked at a great pace to replace my item. The 2nd one works great thank you again for the easy to work with company will buy here in the future

Works fair- somewhat accurate & helpful

I bought this for my Blackstone griddle. I turned the griddle on medium high, walked away for about 5 minutes. Placed the Escali AHG2 Thermometer on surface to check temp... took foreeeeeever to begin rising. And then it got suck around 200. Thinking I had misjudged how long it would take to heat the griddle, I took it off and waited another 5 minutes. As I waited, the gauge continued to rise even though it was on a cool shelf! So I moved it into the shade while I waited and the temp finally dropped. When I put it back on the griddle, it barely got to 250. But the grill was clearly hot so I went ahead and dropped bacon on one side, and, a few moments later, began toasting bread on what was supposed to be the "cooler" side. Bacon cooked up super fast (too fast) and ended up burning the toast. Grrr! I just returned this hunk of junk, will replace with an infrared gun.

Great surface thermometer. Place in fry pan, turn burner gas to medium high heat; takes approximately ten minutes for fry pan to get to around 400 deg F; then add olive oil and steak or fish. Searing or browning is then just right. No more guessing looking at water drops in the fry pan. Could have used my digital instant read thermometer but you have to constantly turn it on and probe the pan which is too much work.