The recipe says 250 g of flour, your measuring cup speaks cups, and the oven speaks a different temperature language. Convert ingredients by weight and volume, translate oven temps between °C, °F, fan, and gas marks, and scale recipes up or down — all in one place.
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Measure anything, bake anything
Pick a mode: convert ingredient amounts between cups, grams, tablespoons and more; translate oven temperatures; or find the scale factor for a bigger or smaller recipe.
How it works: volume converts through milliliters and weight through grams, and the ingredient's density bridges the two: grams = volume in cups × grams-per-cup. Densities are spooned-and-leveled reference values, so very fluffy or packed ingredients can differ by ~10% — a kitchen scale settles it when precision matters.
How it works: °F = °C × 9/5 + 32. Fan (convection) ovens circulate hot air, so the same result needs about 20 °C less — the tool normalizes everything to a conventional equivalent first, then shows the nearest standard dial setting and the matching gas mark.
How it works: servings scale with a straight ratio (target ÷ recipe). Pan sizes scale by area, not length — a 9-inch round holds (9/8)² ≈ 1.27× the batter of an 8-inch round. Multiply every ingredient by the factor, but hold back on leavening, salt, and spices (scale those ~1.5× at most) and round eggs.
How recipe conversions work
Every kitchen conversion is one of two problems. Volume ↔ weight (cups to grams) needs the ingredient's density, because a cup is a fixed size but flour and honey do not weigh the same. Same-type conversions (cups to tablespoons, °C to °F) are pure arithmetic. Mixing the two up — treating a cup as a weight — is where most conversion mistakes come from.
The formulas
grams = cups × (grams per cup for that ingredient) · °F = °C × 9/5 + 32 · °C = (°F − 32) × 5/9 · fan temperature = conventional − 20 °C · scale factor = target servings ÷ recipe servings · pan scale factor = (your pan size ÷ recipe pan size)²
Worked example: 250 g of flour and a 180 °C oven
A recipe calls for 250 g of all-purpose flour and an oven at 180 °C (conventional).
1. Flour to cups: all-purpose flour weighs 120 g per US cup, so 250 ÷ 120 = 2.08 cups — about 2 cups + 1 tbsp + 1 tsp.
2. Oven to °F: 180 × 9/5 + 32 = 356 °F, and the nearest dial setting is 350 °F.
3. Fan oven: 180 − 20 = 160 °C (320 °F). Same recipe, same result — just a different dial position. The gas-mark equivalent is 4.
Ingredient density reference
Grams per US cup (236.6 ml), spooned and leveled. The converter above uses the full table; these are the most-asked ones:
Ingredient
g / US cup
Also useful
All-purpose flour
120
1 tbsp ≈ 7.5 g
Granulated sugar
200
1 tbsp ≈ 12.5 g
Brown sugar (packed)
220
Pack it firmly into the cup
Powdered sugar
120
Sift before measuring
Butter
227
1 cup = 2 sticks = 16 tbsp
Cocoa powder
85
Unsweetened, spooned
Honey
340
Oil the cup first — it slides out
Whole milk
245
1 cup ≈ 245 ml by volume too
Vegetable oil
224
1 tbsp ≈ 14 g
Table salt
288
1 tsp ≈ 6 g
Rolled oats
90
Light and airy — pack gently
White rice (uncooked)
185
Doubles to ~3 cups cooked
Oven temperature reference
Conventional °C
Exact °F
Dial setting °F
Fan °C
Gas mark
120 °C
248 °F
250 °F
100 °C
—
140 °C
284 °F
275 °F
120 °C
1
150 °C
302 °F
300 °F
130 °C
2
160 °C
320 °F
325 °F
140 °C
2–3
170 °C
338 °F
325 °F
150 °C
3
180 °C
356 °F
350 °F
160 °C
4
190 °C
374 °F
375 °F
170 °C
5
200 °C
392 °F
400 °F
180 °C
6
210 °C
410 °F
400 °F
190 °C
6–7
220 °C
428 °F
425 °F
200 °C
7
230 °C
446 °F
450 °F
210 °C
8
240 °C
464 °F
475 °F
220 °C
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Where this comes in handy
European recipes in a US kitchen: grams become cups with the ingredient mode — and the cup-size toggle covers the 236.6 ml US cup vs the 250 ml metric cup. See the recipe conversion guide for the full method.
Fan-oven recipes: many UK recipes assume a fan oven — subtract 20 °C for a conventional oven, or check the oven-temp mode for the exact dial setting.
Old family recipes: "gas mark 4" and "a moderate oven" both mean 180 °C / 350 °F — the reference table above translates the classics.
Scaling for a crowd: double the servings with the scale mode, multiply every ingredient — but hold the baking powder and salt back a little and round the eggs.
Pan swaps: an 8-inch pan instead of a 9-inch is not 11% less batter — it is (8/9)² ≈ 21% less. The pan mode does the area math.
Splitting the grocery bill: cooking for the group? The tip & split calculator divides restaurant bills the same way the scale mode divides recipes.
Cooking converter — frequently asked questions
Why does 1 cup of flour weigh less than 1 cup of sugar?
Because a cup measures volume, not weight. Flour is full of air between fine particles (120 g per cup), while sugar crystals pack tighter (200 g per cup). That is why every cups-to-grams conversion needs to know which ingredient — there is no universal "grams per cup."
Is a US cup the same as a metric cup?
No. A US cup is 236.6 ml, a metric cup (used in Australia and many metric recipes) is 250 ml, and a UK cup is 284.1 ml. For water that is a 13–47 g difference per cup — enough to matter in baking. The converter's cup-size toggle switches between all three.
How do I convert grams to cups without a chart?
Divide by the ingredient's grams-per-cup: cups = grams ÷ (grams per cup). For flour at 120 g/cup, 250 g ÷ 120 = 2.08 cups. The conversion guide walks through the method step by step.
What is the difference between fan and conventional oven temperatures?
A fan (convection) oven circulates hot air, so it bakes at a lower dial setting: about 20 °C (35 °F) lower than a conventional oven. A recipe written for 180 °C conventional bakes at 160 °C fan — the oven-temp mode shows both side by side.
What is gas mark 4 in °C and °F?
Gas mark 4 is 180 °C / 350 °F — the classic "moderate oven." The full ladder runs gas mark 1 (140 °C / 275 °F) to gas mark 9 (240 °C / 475 °F); see the oven reference table above for every step.
How do I scale a recipe for a different pan size?
Scale by area, not diameter: (your pan ÷ recipe pan)². Going from a 9-inch round to an 8-inch round is (8/9)² ≈ 0.79× — about 21% less batter, not 11%. The recipe-scale mode does this math and shows the scaled amounts.
Should I double the baking powder when I double a recipe?
Usually not fully. Leavening, salt, and strong spices scale back — about 1.5× when doubling — because they act on the batter's chemistry, not its volume. Eggs should be rounded to whole numbers (1.5 eggs becomes 1 or 2, never a half-egg guess at scale).
Learn the method: the free recipe conversion guide covers the volume-vs-weight rule, the cup-size trap, oven-temperature math, and scaling rules — step by step with worked examples.