From personal experience, I can say that a thermometer is genuinely useful when it comes to cooking foods like meat to the correct doneness. In the past, I used to worry about undercooking chicken, so I would usually cook it above the recommended temperature, which often left the chicken dry.
Now imagine trying to prepare more precise cuts, like medium beef and all that comes with it. If you're not a chef, it can be easy to feel nervous while cooking and make one of two mistakes: overcooking it or cooking it below the recommended temperature.

So, if you're looking to cook your food with much greater precision, one of the best recommendations right now is the CHEF iQ Sense cooking thermometer. It is highly reliable because it is ultra precise and also includes smart features that allow you to avoid constantly checking the temperature or exposing yourself to hot steam.
Next, we’ll go over the main features of this thermometer.
This thermometer is truly unique compared to others because it can withstand extreme temperatures of up to 538°C (1000°F). That means it is designed to stay inside the grill while you focus on other tasks. You simply insert it correctly into the meat, for example, and it continuously measures the temperature without needing to remove it.
This is possible because the Chef iQ thermometer works wirelessly. You simply download the free Chef iQ app and connect it to the thermometer. Then you can monitor the internal temperature of your food in real time while cooking. This is especially useful because it eliminates the need to manually check temperatures and reduces exposure to high heat.
Its measurement accuracy is ±0.5°C (±1°F), so don’t worry if you’ve never used a thermometer before. It delivers excellent precision, which is exactly what people look for when preparing specialty cuts, especially beef, since it is one of the few meats commonly served below well done.
Keep in mind that meat with a pink or red center does not necessarily mean it is raw. For whole cuts of beef, not ground meat, bacteria risk is mainly concentrated on the surface, which is why serving them at lower levels of doneness is considered safe as long as the exterior is properly seared.
Here is the internal temperature guide to cook like a chef:
- Rare: 52°C to 54°C (125°F to 130°F)
- Medium Rare: 57°C to 60°C (135°F to 140°F)
- Medium: 63°C to 66°C (145°F to 150°F)
- Medium Well: 68°C to 71°C (155°F to 160°F)
- Well Done: 74°C+ (165°F+)
Interested in getting one? Available now on Amazon


































