> Well mine and most everyone's is almost exactly 0-100 degrees F, and 50 degrees C is on the extreme.
You don't cook?
You don't cook?
I've used temperatures in the 60 something to 80 something range to measure the inside of food, my oven goes anywhere from 160 to 220 degrees, but water boils when it goes all bubbly. I know that that's at 100 degrees, but I don't do anything with that info.
I don't agree with bmitc's point that Fahrenheit feels more natural. But it seems like that anytime someone has something positive to say about Fahrenheit or imperial measurement, 10 different people need to tell them how wrong they are, and how there can't be anything positive about those systems of measurement. That doesn't seem necessary to me. Especially with temperatures where everyone just remembers a couple of numbers and associates them to a certain feeling or application, and whatever you've used your entire life will feel better or more natural.
Now I think these discussions often go about cherry picking examples and just limit the discussion to outside temperatures is such a cherry picking.
The real power of the metric system comes from going all-in. You can't use everything but the temperature scale. If you would do that it would be even more obvious how disconnected the temperature scale is to the whole system.