Etekcity Infrared Thermometer Temperature Gun 800, -58F to 1382F, 16:1 DTS Ratio, Cooking Pizza Oven Griddle Review (2026)

What it measures

This is a non-contact infrared thermometer, meaning it reads the surface temperature of whatever the built-in laser points at rather than the internal temperature of an object. For sourdough bakers, that makes it useful for checking how hot a baking stone, steel, or the floor of a wood-fired oven has actually gotten before launching a loaf, since oven dial settings are often inaccurate compared to the real surface temperature. The listed range runs from minus 58 to 1382 degrees Fahrenheit, which comfortably covers everything from a chilled proofing surface up to the extreme heat of a pizza oven, well beyond what a standard home oven reaches.

Distance to spot ratio

The 16 to 1 distance to spot ratio means that from a given distance, this thermometer can accurately read a smaller target area than models with a lower ratio such as 12 to 1 or 8 to 1. In practical terms, that lets you stand a reasonable distance back from a hot oven or grill and still get an accurate reading of a specific spot, like the center of a baking stone, rather than picking up an average of the stone plus the surrounding oven walls. This is more useful the hotter and more enclosed the space you are measuring, which fits pizza ovens and deep home ovens well.

Accuracy and battery

Independent measurements of this model put its accuracy in the range of about plus or minus 2 percent or 2 degrees Celsius, with a response time under half a second, which is fast enough to sweep across a stone or griddle and catch temperature differences from one spot to another. It runs on a single 9 volt battery, rated for roughly 12 to 14 hours of cumulative use, with an auto shutoff after a short idle period to help preserve that battery life. The unit is lightweight, at under half a pound, which makes it easy to hold and aim one-handed while checking a hot surface.

Limits to know

Because this is a surface reading tool, it cannot tell you the internal temperature of a loaf of bread, a starter, or dough, which is a common point of confusion for bakers new to infrared thermometers. It is also explicitly not intended for measuring human or animal body temperature, since infrared surface readings are affected by reflective and low-emissivity materials and are not medically reliable. For checking dough or crumb temperature you still need a probe thermometer with a physical tip inserted into the food, and this tool works best as a companion to that kind of thermometer rather than a replacement for it.

Who it suits

This thermometer suits bakers who work with a pizza oven, baking steel, or griddle and want to confirm the surface has actually reached the right temperature before loading dough, rather than trusting an oven's built-in dial. The wide temperature range and tight distance to spot ratio are more capability than a typical home oven baker strictly needs, but that headroom is useful if you also grill, roast, or work with an outdoor pizza oven. Bakers who only need to check bread or starter temperature internally should pair this with, rather than replace it with, a standard probe thermometer.

Frequently asked questions