allowing the cooking devise to read the internal temperature of the food takes the guess work out of the desired doneness. It stops cooks from burning their self to check the doneness. There is no need to cut open the meat which cause the juices to leak out and dry the meat out while still guessing if the temperature has reach the doneness for consumption. Using external probes are a hassle, and does not provide the cooking devise to shut off once the food has reached its desired doneness.