I get frustrated with conversions.

It would be great if everyone used the same logical system. The computer is great for conversions though so they don’t bother me as much anymore.

Jan

Hmmm, if weights are given then I prefer metric.  Except I don’t like ml (volume of liquids), and some authors who use weights for dry ingredients use ml for liquids, which I don’t get- why not use weights for liquids, too? 

If weights are not given, then Imperial, it’s faster for me to convert to grams (just because that’s what I’m used to). 

Really I prefer Rose’s mix of grams for nearly everything and imperial spoons for small measures.  Fast and accurate.

Measurement units used in the US are called US Customary Units (also called the American System).

“British law now defines each imperial unit in terms of the metric equivalent.”
from: http://en.wikipedia.org/wiki/Imperial_unit

Any clarification on this will be appreciated.

With my My Weigh scale and I can handle either ounces or grams at the touch of a button.

Metric all the way - weights and liquid measures.

I like weights for all - dry and liquid. Except for small measures then I use measuring spoon. I don’t know what Imperial means.

Jenn, Imperial means measuring in pounds and ounces.  I always used those because I am an older member but here in the UK we now use metric measures and weights but Imperial is still known by many depending on your age!  Imperial also embraces measurements such as inches, feet and yards etc.

Now that I have my KD 8000 scale, I prefer weighing in metric, but use measures for small items.  I would prefer more cookbooks or at least cake books provided weights.