https://www.amazon.com/Saferell-Thermometer-Backlight-Calibr...
If I’m ever cooking a recipe that is written in imperial units, I will convert them all to metric prior to starting. (This includes turning nearly all measures into grams—including and especially cups and spoons.)
My scale is easily changed. I pick it up, turn it over, and push a button. However, it is pretty difficult to change it by accident, and honestly, I just check the display before I weigh just to make sure.
And honestly, do you think that folks are sitting down with pen and paper if they need to convert? Nope. Google will do this work for you.
I'll also mention that it isn't worth it to weigh everything in the home kitchen. Small amounts - the ones you are using spoons for - are too light for the average kitchen scale, and the sensitive scales are expensive (and also have associations with dealing drugs, which turns some people off).
Having a button that changes it with a single press is actually an impediment to working quickly, and only introduces uncertainty and anxiety about the tool. Measuring temperature isn't like measuring weight - seconds matter. A moment of confusion could be enough to ruin a process, and a failure to notice the change in settings could create a dangerous situation. Nobody wants a button to see the wrong number.
Think of it like compile-time config. It's there, you can change it if you want, and everyone will have a preference, but if you need to change it often, you're not the target market.
In the rare consumer case in which you may be using foreign measurements you can change it once at the beginning of the recipe.
Shadow kitchens that make recipes for multiple different restaurants could have measurements in both.
To not have the button at all would make sense(compile time config), but if there are situations where you need to change it, those can come up as frequently as every time you use it
Every commercial kitchen complies with and is inspected for compliance with food handling regulations.
Any recipe in commercial use is written specifically for the kitchen in which it is made. One might even consider them a complete vertical unit: if the recipe is designed as a chain or franchise standard, the kitchen standard is designed in tandem to match.
You will not find a commercial kitchen in America using Celsius for anything.
If you don't want professional tools don't buy them.
Tablespoons (for example) are often equating to 10-25g which even the cheapest, nastiest 1g precision kitchen scales can handle with greater precision and repeatability than using an actual tablespoon
It’s only when measuring half teaspoon stuff where I’ll either just use a teaspoon or pull out precision scales—it all depends how important it is to be accurate with an ingredient.
Obviously, the main concern is with repeatability in baking. But for me the biggest benefit is being able to pour all ingredients directly into your bowl (sitting on scales) without dirtying up a pile of measuring cups and spoons.
Liquid measures by volume are mostly ok, since liquids vary hardly at all in density (for a given liquid).
Solid measures by volume are a joke. It’s easy to be off by 10% or more, depending on how fluffy or packed down your ingredient is. When you’re baking a loaf of bread, this is the difference between a soggy mass and a dry pile of crumbs.
No, because my own experience says otherwise. And this idea of accidental changing is hogwash, again because I've used this for years. Experience is worth a thousand opinions.
I can't use recipes that use cups and spoons. I don't own measuring spoons or measuring cups, and drinking cups and spoons from the cutlery drawer don't cut the mustard.
In addition to a thermapen, I have an instant-read infra-red thermometer. I use this to check the temperature of my pizza oven, before launching a pizza - I launch at 450C, which is way too hot for any contact thermometer.
Why would you ever switch it to F?
Feigned confusion aside, I love the absolute simplicity of the Thermapen. It does one thing, and does it good. Absolutely zero distractions, compared to the one you linked. You open it up, it switches on. You stick it into things, it tells you the temperature at the tip. What's not to love?
The extra 80-90$, presumably...