Now if you can add a feature to convert Cups -> Grams correctly then you've got my money!
I imagine you all have also greatly increased the amount of baking you're doing while staying safe at home.
Even European recipes still measure small amounts for flavors, leaveners, etc. in volumes. A scale that's precise to sub-gram levels is more expensive. So it's not as if you're not familiar with the concept.
Now that electronic ones are cheap it's clearly the better choice, especially for flour, but that's only in the last decade or two. People are switching over to scales, but the volume measurements are perfectly adequate and they're what our existing cookbooks call for.
It also solves to many issues with ingredients that will just never have equal density, flour variances, packing brown sugar by hand, etc are things of the past.
That’s what we commonly use which is easier to use than just weighing everything, but still just as accurate.
For a recipe where ingredients go in at different times and require different prep, and measurements are approximate anyway, weighing is more trouble.
I wonder if the ideal country where no-one uses units of volume other than litres and millilitres actually exists.
The really bizarre units of volume are certainly the ones I've seen in Europe - where you get measures marked in "grams of flour" and "grams of sugar". I suppose no-one has ever asked for a hundred grams of sugar of flour, but I'm tempted to every time I see one of them.
Are kitchen scales accurate enough for such tiny measurements? 1 teaspoon is 5ml, so if your scale only has 1g of precision you're looking at up to a 10℅ variance (assuming you're measuring water), and that's assuming its accurate at that range. It gets worse when you need to deal with fractional teaspoons.
Yes, and there are lots of recipes that use mass rather than volumetric measurements. For solids, in fact, many sources prefer this because consistency of packing density and other user factors that effect consistency with volumetric measure are far worse than with mass measured with a kitchen scale.
The exception is usually butter, which is measured in grams (and conveniently indicated on the packaging).
I live in Europe and have always weighed exactly 100g on the scale, whether I was asked for 100 grams of butter, sugar or flour.
Apparently it works perfectly fine for household cooking to use units of volume for flour and sugar. Close enough is good enough!
Unless you’re in the USA, in which case a cup is 236.5882365mL exactly.