As a professional scientist (British) who worked in metric for over 40 years but originally learned to cook in Imperial... I consider I'm pretty good with both! As has already been said, the basic units - grams and kilograms are straightforward especially when you bear in mind that Britis and Europeans weigh ingredients on kitchen scales mostly
personally I have a set of good digital scales and I use them for measuring virtually all ingredients, including water and watery liquids, since for kitchen purpose 1ml water = 1 gram water I find the digits much easier to read than the markings on a jug
of course we use spoons and cups, as others have said - I actually possess a set of double ended measuring spoons, metric at one end and Imperial at the other, the difference is slight but just about perceptible
The thing is to stick to one system within a recipe, and also not to try to convert with excessive accuracy - my double ended spoons show that while there is a difference, you probably won't taste the difference between a single 15ml spoon of sugar and a half ounce spoon of sugar (it might make a difference in some older recipes that use multiple spoonfuls of an ingredient, but probably not with most of them). Similarly the 10ml difference between my metric 250ml cup measure and yours which is roughly 240ml, is probably within the range of operator error - how tightly packed etc
It makes me smile when I see blog recipes where US measures have been converted to exactly 71ml or 93g of course, the arithmetic is correct but we generally work to the nearest 10 or 25, depending on scale It's sometimes good to do the exact conversion before rounding as a sanity check, especially if you need to maintain the proportions of dry ingredients to eggs or something like that
As the great Peg Bracken said, you are probably not splitting the atom for dinner