This is a cool idea. I personally use a IR temperature gauge for the surface my pan (I thought of wiring it up once, but it was too fiddly for me), and a wired therm for internal meat temp.
I'm currently in two minds about backing this. On the one hand, it frees me from using multiple devices. On the other hand, I already have a solution, and this solution is exactly the same as the one I have (I probably have more accurate readings). And this solution is a lot more expensive (199 for shipping to Australia) than my current solution
An innovation I'd like to see is something like sous vide for a frypan, where the pan temperature automatically changes (this is hard because well, I like a flame stove too)
I'm currently in two minds about backing this. On the one hand, it frees me from using multiple devices. On the other hand, I already have a solution, and this solution is exactly the same as the one I have (I probably have more accurate readings). And this solution is a lot more expensive (199 for shipping to Australia) than my current solution
An innovation I'd like to see is something like sous vide for a frypan, where the pan temperature automatically changes (this is hard because well, I like a flame stove too)