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For me the reason I love the speed of the thermopen (and the .10 readout) is the ability to know exactly where your cool spot is.
I can just slowly push forward, watch that dial get colder and colder, then the instant the it goes from XXX.1 to XXX.2, I know I've found exactly where my center is and exactly what the coolest spot in the meat is (and thus my lowest temperature).
With a slower read, you can't do that. You're still kinda guessing on where your middle is. Sure, you can eyeball it, but that's not a real good method. The thermopen is pretty much real-time for that particular application and there's no real way to duplicate it that I've found.
It's the ability to get what amounts to a cutaway view of the meat that will ensure that I always have one.
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