We have an All-Clad thermometer that looks like a long ball point pen with a cap. It's pricy for a thermometer, $40, but less than 1/2 the price of the Thermapen. It's longer than the Thermapen, so I can use it while things are still in the oven. We use it for all types of food. Not saying the thermapen is not a good idea, but if the price is prohibitive, the All-Clad might be an option. I use raised cooling racks and after it has been cooling about 5 minutes I turn the loaf onto it's side to finish cooling.

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