[Val H]

I'm trying to find out how many people still prefer to work in Imperial Measures (lbs and ozs) as opposed to metric. Also whether they prefer recipes with Imperial measures first and metric second or the other way round. Please help.

[Aunt Sally]

Metric for me please Val

[mumofstig]

Sorry i'm an oldie so prefer the imperial i learn't at school

[Aunt Sally]

Bet I's older'n you 

[mumofstig]

Bet I's older'n you 

Bet Aunt Sally only knows rods poles chains and perches  :blink: (all those things i could never understand) cos she's really ancient

[Aunt Sally]

Very true 

[Moosey]

I went to school in Metric but much prefer to cook in Imperial    Don't ask, cause I dont know!!!!!  

[Ice]

I don't mind either but prefer Imperial and like it to be first.

[Yorkie]

Whilst I tend to cook in imperial, most cook books these days I think show metric first, and that's what I'm used to seeing.  It would look a little odd for it to appear the other way round, to me anyway.

[celjaci]

I don't mind, metric or imperial, I've got two sets of weights.

What I can't stand is the recipes in cups and half cups - especially if it involves butter or syrup!!!

[Yorkie]

I don't mind, metric or imperial, I've got two sets of weights.

What I can't stand is the recipes in cups and half cups - especially if it involves butter or syrup!!!

And double especially if you have to use them afterwards for flour or sugar 

[Ice]

I agree with Yorkie.  All my modern cookbooks have metric first and Imperial second.  I guess that is the best way to do it nowadays. 

My biggest bugbear is oven temperatures.  My cooker is gas and goes from 0 to 9 in scale.  If a recipe gives the oven temp in Fahrenheit or Centigrade I have to search for a conversion chart.  I like recipes that give all three. 

[Yorkie]

That's a really good point about oven temps, Ice.

I grew up with a gas oven and electric temps were completely alien to me.  I now have (not by choice) an electric hob and oven - and have gradually got used to centigrade / celsius.

But mum said only recently that a lot of the more 'modern' chefs don't ever refer to gas marks - just watch Jamie Oliver and he only ever gives the two elec temps.

I know that many built-in ovens these days are electric, irrespective of the hob type, but failing to cater for such a large section of the cooking population seems a little daft.

[Stripey_cat]

I can (and do) work in either, but prefer metric.  Please give weight equivalents for volume measures - cups of peanut butter are a nightmare, and cups of anything that can be compressed is asking for inaccurate measurements.

[wighty]

stopped buying Dellicious, Olive etc as they only measured in metric.  Still have my six year old subscription to GooD Food as its imperial first..