> Celsius is better for cooking As far as I'm aware, there's no winner for cooking. I've never seen a recipe that required temperature more than as a value tha

> Celsius is better for cooking As far as I'm aware, there's no winner for cooking. I've never seen a recipe that required temperature more than as a value that could be provided in any units as long as you have equipment in those units (i.e. I'm not doing math with them). Putting "400°F" or "200°C" or "475 K" or some arbitrary "oven level 5" into my oven shouldn't really change how it comes out. On the stovetop, I've never had an instruction with a temperature attached besides "interior temperature must reach X" or keeping something at a near-boiling temperature, which I've never needed a thermometer for, and 90% of the time I'm improvising without caring what the temperature is outside of "hot enough to cook the way I want but not too hot". Sous-vide? It needs the temperature within a tight range, but the scale attached to the numbers doesn't matter as long as it's the one my thermometer uses. Double boiler? Doesn't even need you to use a thermometer to keep the temperature right. Give me a kitchen with everything in unpronouncible alien temperature units and I'd do just fine.