Does that really matter when cooking? Whether the recipe calls for 360 or 350 Fahrenheit shouldn’t make a bug difference. Even when making a roast, one Fahrenheit more or less, does it matter?

I suspect that the precision you gain is lost due to ovens and bbqs not being super exact and good at keeping temperatures.

What I often hear with Fahrenheit, is body temperature and I agree, 37.5 vs 38 Celsius is meh, while the granularity of Fahrenheit might help.

Do you mean precise in the sense that it steps in smaller increments than Celsius and therefore requires less decimal points, or something else?

If the former, why do you prefer it that way?

Just curious :)