I find the IR harder to use and when unproper gives wrong readings. I would recommended the thermoworks original oven probe thermometer for your oven, the probe cable isn’t a big hassle, and you get constant readings without having to open your oven door. The probe cable is also usedul and the most practical way to know your poultry or roasts are done by meassuring the internal temperature of the meat while in the oven. The cdn dot2 is handly and I have one in my oven all the time, just as a reference guide, it isn’t digital nor fast, it is just a good reference.
The ideal would be to own the thermapen plus an inexpensive oven probe and an inexpensive pocket IR. That u have the best of all worlds and it is much more affordable, rather than just one very expensive probe cable (like the Omega) or a very expensive IR with probe (like the Raytek).