As I bake/cook more often, I'm realizing that I really need a thermometer. The question I have though, is, how many do you need? Do you need separate ones for meats and non-meats? The main things I'd be doing are:
-Tempering chocolate - do I need a specialized chocolate thermometer?
-checking meat for doneness
-checking general non-meat things like the temperature of dough
-maybe measuring oil/candy - but it's not really my priority
The thermometer I'm thinking of buying is the thermapen.