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Infrared thermometers work very well when measuring the temperature of hot oil. For deep frying it's not a big deal, as standard probe thermometers work fine. But for shallow frying or sauteeing, the IR thermometer does an excellent job at providing the temperature of the oil.
They include the thermal expansion of solids or liquids with temperature, and the change in pressure of a gas on heating or cooling. Radiation-type thermometers measure the infrared energy emitted by an object, allowing measurement of temperature without contact. Most metals are good conductors of heat and they are solids at room temperature. Mercury is the only one in liquid state at room temperature, and has high coefficient of expansion. Hence, the slightest change in temperature is notable when it's used in a thermometer. This is the reason behind mercury being used in thermometer. Some of the principles of the thermometer were known to Greek philosophers of two thousand years ago.