Kitchen Converter (Oven & Cups)

Overview

Two kitchen conversions in one page: oven temperatures between Celsius, Fahrenheit and the UK gas-mark scale, and cups to grams for fourteen common baking ingredients. Both run offline in your browser - useful when a recipe from another country assumes you know what Gas 4 or a cup of honey weighs.

How It Works

For oven conversion, type the recipe temperature in Celsius. The page shows the Fahrenheit equivalent and a computed gas mark instantly, and a collapsible full table lists eight reference points from 130C to 230C. For ingredient conversion, pick an ingredient from the dropdown - flour, sugars, butter, milk, honey, cocoa, oats, rice, oil or chocolate chips - and enter the number of cups in quarter-cup steps. The gram weight appears immediately. Both halves of the page work independently and never send data anywhere.

Step-by-Step Usage Guide

1. Type the recipe's oven temperature in Celsius and read the Fahrenheit and gas-mark results.
2. Expand the full oven table for the eight standard reference points.
3. Select the ingredient your recipe mentions.
4. Enter the cup quantity and read the gram weight.

Technical Specifications & Standards

The Fahrenheit output is the exact C x 9/5 + 32 formula, rounded. Gas mark is estimated by a linear approximation, (C - 121) / 17.8, clamped to the 1-to-10 range. Because the real gas-mark scale was never a smooth formula, this estimate can sit one mark away from the widely published UK table - at 180C the formula rounds to Gas 3 while the page's own reference table, which follows the common chart, lists 180C as Gas 4. When the two disagree, prefer the full table; gas ovens are less precise than the conversion implies anyway. Cups-to-grams uses fixed per-ingredient densities, for example all-purpose flour at 120 g per cup, granulated sugar at 200 g, butter at 227 g and honey at 340 g. These are the standard US volume-to-weight approximations, and they are genuinely approximations: a cup of scooped flour can vary 15 percent depending on how compacted it is, which is why recipes written for scales are more repeatable than recipes written for cups.

Targeted Use Cases

• Baking a British or American recipe that gives only cups or only Fahrenheit.
• Converting a family recipe card from a gas oven to a modern electric one.
• Weighing ingredients with a kitchen scale instead of dirtying measuring cups.
• Comparing the weight of a cup of honey against a cup of flour when substituting.

Notes & Gotchas

• For temperatures, check the full table when the formula and table disagree near a round mark.
• Spoon flour loosely into the cup rather than scooping to match the 120 g assumption.
• Remember gram outputs are per-ingredient - never reuse flour's number for sugar.
• For fan ovens, subtract about 20C from the Celsius figure the recipe gives.

Frequently Asked Questions