I'd second, third, fourth, whatever the thermometer!! They vary in quality all over the place. If you're not too much of a klutz, get a mercury
thermometer. The "mercury free" lab thermometers I've had have all been wildly inaccurate and/or have had permanent bubbles.
On the other hand, the cheap cheap cheap electronic cooking thermometers I've had are all within 1F of correct. As long as 1C or 1F resolution is
enough and stainless steel will not be corroded, the one I got for under $10 reads from 0C to 300C (maybe 350, I forget).
And small scale glass is often less expensive, lighter, and, well, smaller which encourages tidy work. And if a reaction does something
unexpected, there's far less of a mess.
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