We can leave hands in water at 50°C. Above, it slightly start to cause burns.
This is a range that make a lot of sense IMHO.
> Temperature near 100°C is important when we cook (eggs, pasta, rice).
When does that matter on the scale being used? Someone else mentioned this, but I've never known anyone to be taking direct measurements of these things when cooking aside from baking. It's pretty clear when water is boiling.
> We can leave hands in water at 50°C. Above, it slightly start to cause burns.
When has that been useful and dependent upon a temperature measurement (and thus a temperature scale)?
I'm not sure why 0f is a big dangerous milestone in outdoor temperature. Is -18c/-1f really that different to -17c/1f? If anything, there's a much stronger argument that 0c is the dangerous milestone because that's when you get ice.
Really the only temperatures I care about on a day to day basis are like, freezing temperature (0c/32f), room temperature (20c/70f-ish) and various benchmark outdoor temperatures, like 30c/90f being hot and 40c/100f being potentially dangerous. You can +- a few C either way on any of those (except freezing) and it doesn't really make a difference. Cooking, even baking, is usually fine within around 10c. Sous vide is apparently a lot more sensitive but I've never done that.
Very occasionally I deal with something something like a kettle thermostat or boiler thermostat, where I might choose something like 100c/212f or 50c/120f respectively. I also use an IR thermometer for cooking pancakes, pizza and monitoring my wood stove - but neither Farenheit or Celcius are any more useful in that context.
I think the idea that it is indeed relatively arbitrary probably summarizes a more accurate reaction to the comment I originally replied to.
0°F is a big milestone? I'll claim 1°F should be the milestone instead, or -5.4°F, or 2.33333°F.
15°C or 12°C or something is an important temperature if you live in the tropics without a heating system.
bmitc reacted to the comment that said "Temperature near 100°C is important when we cook (eggs, pasta, rice)." By asking when that info is important. They are not the one here that put weight in arbitrary numbers, at least in that last comment.