Yep. I had an older thermometer (now tossed) that would tick up in 2-3 degree C increments. It'd take 30 seconds or so to reach the ballpark of cooked meat from room temperature. That's a lot of oven heat lost unless I close the door and leave it in. Which I did, so it melted, hence the "now tossed". I got a cheaper probe one which seems much better.