[enobrev]

Chiming in as another American who prefers metric measurements in the kitchen.

I do a lot of baking (mostly things made of sourdough) and always appreciated that King Arthur offers the conversion on their recipes; So much so that I'll generally check there first. When I'm working out a new recipe from multiple different ones, I convert them all to metric in my own version.

I think the only thing I don't use metric for is <= half a teaspoon, because the measuring spoon is far more efficient than trying to measure out 2g on a kitchen scale that has a minimum of ~2g. And it seems silly to me to break out the scientific scale for a 1/2 tsp of whatever.

[Moru]

Volume conversion to grams would be great for automation. I love how much less dishes there is when you can use the scale for everything. Just zero the scale and pour in flour. Zero again for the butter and so on.

[bpye]

Definitely - I currently do this by having a notebook where I write down conversions, having worked them out on a calculator. Being able to do this automatically would rock.