There are specific and non-specific gauges. Like finding out about who likes a political candidate or the most popular television shows. Then there are specifics.
My dear husband, non-cook (but a phycist and software engineer) does grill while I’m in the kitchen preparing side dishes and setting him up for anything he needs on the grill.
The other night I made Jacque Pepin’s Grilled Lamb Robert with a 2.88 lb lamb leg cut. It was an unwieldy cut and I wanted to do the entire piece with bone and on the grill. As you may know, all of our stuff is in storage so I don’t have an instant-read thermometer.
Jim ran out to get one. What did he come back with was a tong device to instantly measure meat temperature on the grill, an instant-read thermometer, and an oven temperature gauge. Leave it to the physicist to get every gauge imaginable.
The lamb was very tasty, coming out at 135-140 degrees and resting. It turns out that at lower temps my oven seems to be 25 degrees above the set temperature, and at 350 degrees the oven thermometer registers 400. Nothing can be placed on the bottom two shelves because it’ll burn up.
Soft public opinion gauges say that measuring your oven temp and large roast temp’s are worthwhile. But that’s only my opinion. Cheers, Dee
Cooking with Dee 
Oh, when Jim checked out the tong gauge for the grill, he said “I prefer Alton Brown’s.” Help! He’s not learning to cook (heaven forbid) he wants to tell me how to do it! While he’d rather watch the History Channel, occasionally he does watch Alton because he has scientific reasoning behind cooking, which Jim thinks should be done by a robot because there is no art or skill involved. I beg to differ. Dee