There isn’t really isn’t much call for the level of precision this person is suggesting in most recipes. Liquids mostly aren’t going to vary in volume enough to warrant the effort of converting recipes you find. Solids that flow, like sugar and flour are better measured by mass using a scale if you’re baking. Oxo makes a scale that I’ve been pretty happy with (slim, precise, and has a detachable face so that you can read it even when there’s a big bowl on top). The OXO brand also has some very easy to read volumetric pictures of various sizes. For lots of uses (like water/rice or water/oatmeal ratios) a measuring cup is still going to be good enough. Even if you feel like you can’t read the level all that precisely, it’s probably going to be close enough for the vast majority of recipes.