Since cooking is usually defined as the application of the right amount of heat for the right amount of time . . . we have several thermometers in the kitchen drawer.

The most used is the digital probe thermometer for roasts and grilling, since most large pieces of protein don't care about time or the brand of oven or grill you have . . . it's all about internal temp. Good ones have timers and alarms built into them, along with a "pre-done" warning that goes off when the item is within 10 degrees of done. As for accuracy, it's highly dependent on where and how the probe is inserted. 45 degree angle and all the way to the core/thickest part is best. Leave the probe in the roast until it has rested.

An "instant read" digital is also great for checking sauces and smaller items.

Those digital thermometers built into grilling forks are great . . . for checking liquid temps, since the last thing you want to do is to continue poking holes in meats unless you really want to ventilate it to drain all those nice juices.

Every kitchen should also have an oven thermometer and a fridge thermometer.