Steve, if you were Canadian (of a certain age), you would have, not only the American cups, but also the Imperial gill/pint/quart measures that belonged to your English immigrant grandmother, the government-approved beakers with both American and metric graduation on them, and an electronic scale that does both metric and U.S. Standard, and for all you know troy weight as well.

So, with all this clag in your kitchen, of course you measure everything with your Mark I human eyeball and your good right hand.

Many of my recipes, especially for bread, have metric weights written in over the American cups and tablespoons. Weighing the ingredients is far more precise (important with baking) and saves washing up all those volume measures (important when one is lazy).