Dont Kill Me For Asking

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OK thanks JD, might get a dial type thermometer anyway

Don't rely on these except for heating water (in my experience anyway).

The mash is always going to be different temps in different spots - probably hotter at the bottom as it is insulate by the grain above. Heat dissipates through the top. The probe will also draw a bit of heat out. Make sure you calibrate with a good glass stick thewrmometer and use the stick to measure the mas in several places to get an understanding of what's going on. I think HERMS systems (and probably RIMS) are an exception as the mash is continually recirced and stirred so temp is even throughout.
 

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