[Ekaros]

Only place I could imagine something is cooking and even there I probably would not be able to differentiate steak at 56C, 57C and 58C...

[ginko]

It might make a difference for mashing when brewing beer but even that’s a crapshoot.

[Kim_Bruning]

Yes, but then you might conceivably still measure temperature in degrees Réaumur, if it's a rather traditional brewer. Or so I was told by a Reliable Source(tm).

[ghaff]

For sous vide, I will differentiate by 1 or 2 Fahrenheit degrees but I take your basic point.