Unless you're a vegetarian, it's probably the most important piece of equipment in your kitchen. Digital or analog, I don't care. If you don't have one, spend the $10 to get one and save yourself the horror of overcooked proteins.
Why do you think every Chef has one on his sleeve? They are that important.
I keep three: one in my kit for school/work, and then both a digital and an analog one for home use.
What temperatures are we looking for?
Well, fresh beef (not ground) can be served at near any temperature. I aim for 135°F internal temp. And seriously, well done steak (>160°F) is offensive and makes me cry inside. You should be ashamed. It's not blood it's juice. (Though for ground beef that temp is perfectly reasonable.)
Pork should be slightly pink! And juicy! 145°F. No more or it dries out.
And oh god save the fish... Fresh fish can be rare. If it's fully flaking it's overcooked! *Beginning to flake* is key. Never dry! Dry fish is terrible.
And chicken... Stop worrying so much people. Get your 160°-165°F (after resting!) and you're good. While it's really shitty to get salmonella, you do not need to cook your poultry to bonemeal-like dryness to kill it.
Don't believe me?
http://www.foodsafety.gov/keep/charts/mintemp.html
Temp your meat. When it's about ready, rest it for 5 mins (which will also raise the internal temperature a bit) and then cut.
These poor animals lost their lives for your meal. Get a proper thermometer, stop overcooking your proteins and enjoy a proper, juicy, delicious centerpiece on your plate.
Trust me. It's worth the $10.
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