If you're reading this chances are like me you love to cook. my Grandmother and Mother were sesnational cooks and I grew up spending many aftenoons enjoying watching dishes being prepared and served. I learned the importance of using the best ingreidants you could find, a good chefs knife and good pots - and of course the right themperture. Rasing the oven from 325 to 475 does not and never will make your dish cook faster.This of course was demonstrated many times by the Three Stooges who never seemed quite to grasp the concept.Anyway our ancient delapitated nuclear reactor of an oven finally drew it's last breath and we bought a new stove. I know they used to calibrate the stoves some time ago - so I ordered this this little gem and was very pleased to see the temp was perfect at 300, 325, 350, 400 and so on. It can sit stable on the rack or hang from one higher up. It's easy to read and ea lot to store. You can pay a lot for an oven thermometer but why when this one by Admetior has a wonderful reto look and only costs a few dollars.Plus with my Prime membership the entire order shipped wwith Free second day shipping to boot. Making this buy that much sweeter

I went through a couple of oven thermometers before I finally found this one and am very pleased with the purchase. My not so reasonably priced Thor dual fuel double oven and range did not come with oven temp readouts so I had to purchase two thermometers -- one for each oven. These work very well and are very accurate (unlike some others I had purchased). And they are very easy to read -- larger numerals than most. I recommend them highly if you're in need of one. I do not recommend the Thor dual fuel range...:-))

I ran a test on four oven thermometers in my KitchenAid oven. The four thermometer brands are the Oxy, Admetior , AcuRite 00620A2, and Rubbermaid. I used a Fluke 87V meter to record the actual oven temperatures.Background: A residential kitchen oven regulates the temperature to about +/- 30°F (degrees Fahrenheit) of setpoint. That means that a setpoint of 300°F will drift between 270°F and 330°F as the oven heating element turns on and off. The oven display shows a constant 300°F even though the actual temperature is varying inside the oven. The on cycle is about three minutes and the off cycle is about seven minutes. This gives an average temperature equal to the setpoint without constantly turning the elements on and off.The question is, “What do I want the oven thermometer to read as the temperature drifts”?My answer: I believe a cook wants the thermometer to read the average setpoint temperature with as little up and down on the reading as possible. If the thermometer chases the drifting temperature, the cook is going to think the oven temperature is always too high or too low depending on where the oven is in the 10-minute heat/cool cycle. So a higher lag time gives a better average, constant reading.Here are the results I recorded:1. Fluke meter; Actual temperature through the 10 minute heat/cool cycle. 293°-350°F. That gives an average temperature of 321.5°F which corresponds to the oven setpoint of 320°F and nicely shows the 57°F swing in temperature that the oven experiences even though the cook does not realize that is happening.2. Oxy; Monitored temperature was 302°-320°F with an average reading of 311°F and a swing of 18°F.3. Rubbermaid; Monitored temperature swing was 284°-320°F with an average reading of 302°F and a swing of 36°F.4. AcuRite; Monitored temperature swing was 280°-322°F with an average reading of 301°F and a swing of 42°F.5. Admetior; Monitored temperature swing was 292°-346°F with an average reading of 319°F and a swing of 54°F.6. Note: All meters gave an accurate reading if the temperature was held constant. The issue is the difference in lag time in making a reading.Analyzing the results:1. For accuracy, the Admetior was superior. It lagged the actual reading by about two minutes but tracked the temperature inside the oven. However, I think a cook would go crazy watching the temperature vary all the time.2. For holding the reading to a minimum swing, the Oxy thermometer was by far the best at 18°F. The average was 9°F low but a cook would think the oven temperature was ok as the temperature moved from 302°-320°F.3. The Rubbermaid and AcuRite not only were almost 20° low on the average, they both had large swings in readings.Other considerations.1. The Oxy has a nice large dial with a white background making it easier to see through a closed oven door. The other three units had black lettering on a metal background and were not as easy to read.2. The AcuRite degree markings need to be further out on the dial. The red pointer covers the tick marks and makes an accurate reading difficult to see.Recommendations:1. I like the Oxy thermometer best primarily because it gives a more constant reading of the varying oven temperature. It also is easy to read, has both Fahrenheit and Celsius dials, and a range from 100°-600°F. For general baking, this is what I want.2. For a thermometer with the quickest lag time that more accurately tracks a varying temperature, the Admetior is superior. I can use this thermometer to check my actual oven temperature swings but this is not what I want to see when I am baking.

The most important thing about the product is the accuracy of the temperature. From my testing, it appears to be accurate to within 5 degrees, which is enough for my baking needs.It is an all metal product so it stays in my oven. One of the main problems are the metal feet that keep it standing. They are thin and bend easily, especially when it is hot. I've had it bend on me several times, which means it won't stand accurately and I keep having to bend it back. It is no longer perfectly flat due to that.The hook on top is poorly designed. The notch isn't all that wide, either, so in the case of my oven, it won't hang on the rack because the diameter of the metal on my racks are too thick for this. So then I have to rest it flat on the grate, but the problem is that the feet are actually separated by a gap in the middle. You can't see that in the frontal picture of the product. That means its easy for it to not sit balanced and fall between the metal bars of the rack.In terms of how quickly it will read, it does take some time. I think that is to be expected but I wish it were at least three times faster if that were possible, though I am not comparing it with a similar thermometer. There are times when I've had the oven heated and ready to go, and I realize I forgot to put the thermometer in there just to check what my real temperature is (the oven readings are rarely accurate). Once I put it in, it will take over 5 minutes at least to get up to 450-500 degrees, the temperature at which I bake my artisan breads and pizzas.So it gives you a proper reading, but the overall design could have been better.