If you are american, I’m sure you’re not a fan of the metric system, but you should be able to understand why cups are not always the best measurement. Growing up in Europe, I’ve come to used to using a scale, mainly when it’s most important, depending on the recipe and the ingredient.
Before you jump to conclusions, I dare say that conversion methods on the internet are not reliable, if you diy with wichever ingredient of your liking, notice that it doesn’t always give the same result. Imagine a tablespoon of baking powder, about 15 g (conversions say), but we human beings are not so precise to replicate the exact tablespoon, over and over again. Say one day, instead of the 15 grams, you get 18 (from the same spoon) that is 20% more leavening agent you got, compared to what you need! So the upcoming result will not be the same, and there goes another lava exploding cake to dirty the oven. And ruin your dessert. And there you go again to bake yet another faulty cake.
In the professional world, weighing is a must, if you don’t give a flip, and only bake occasionally, then by all means, imperial system is your best friend. Please note that you should always go by the recipe, do not attempt conversions, unless you want to try to make your own table of measurments, in case of a rainy day when your skale’s battery needs replacement. And you don’t feel like going out to buy a new one.
Above all, be precise in any baking recipe, I don’t follow amounts for cooked meals as it’s all about improvising and trusting taste buds.