Why temperature conversion needs an offset
Length and weight conversions are pure multiplications because both systems start from zero at the same physical point. Temperature scales do not: Celsius puts zero at the freezing point of water, while Fahrenheit puts zero roughly at the freezing point of a brine solution. Because the zero points differ, converting requires shifting as well as scaling.
The formulas are °F = (°C × 9/5) + 32 and °C = (°F − 32) × 5/9. Kelvin shares Celsius's degree size but starts at absolute zero, so K = °C + 273.15 with no scaling at all.
| Conversion | Formula | Notes |
|---|---|---|
| Celsius → Fahrenheit | °F = °C × 9/5 + 32 | Scale by 1.8, then shift |
| Fahrenheit → Celsius | °C = (°F − 32) × 5/9 | Shift first, then scale |
| Celsius → Kelvin | K = °C + 273.15 | Same degree size, different zero |
| Kelvin → Celsius | °C = K − 273.15 | |
| Fahrenheit → Rankine | °R = °F + 459.67 | Absolute scale with Fahrenheit-sized degrees |
| Kelvin → Rankine | °R = K × 9/5 | Both absolute; only the degree size differs |
Reference points
These anchors make it easy to sanity-check a conversion.
- Absolute zero: −273.15 °C = −459.67 °F = 0 K
- Water freezes: 0 °C = 32 °F = 273.15 K
- Typical room temperature: 20–22 °C = 68–72 °F
- Normal body temperature: 37 °C = 98.6 °F
- Water boils at sea level: 100 °C = 212 °F = 373.15 K
- The scales cross at −40: −40 °C = −40 °F
| °C | °F | K | What it feels like |
|---|---|---|---|
| -40 | -40 | 233.15 | Scales cross |
| -20 | -4 | 253.15 | Home freezer |
| -10 | 14 | 263.15 | Cold winter day |
| 0 | 32 | 273.15 | Water freezes |
| 4 | 39.2 | 277.15 | Refrigerator |
| 10 | 50 | 283.15 | Cool day |
| 20 | 68 | 293.15 | Room temperature |
| 25 | 77 | 298.15 | Warm room |
| 30 | 86 | 303.15 | Hot day |
| 37 | 98.6 | 310.15 | Body temperature |
| 40 | 104 | 313.15 | Heat wave; high fever |
| 50 | 122 | 323.15 | Hottest air temperature recorded, roughly |
| 100 | 212 | 373.15 | Water boils at sea level |
Mental conversion shortcuts
Doubling the Celsius value and adding 30 gives a usable Fahrenheit estimate for everyday temperatures: 20 °C becomes 70, against the exact 68. Reversing it — subtract 30, then halve — converts Fahrenheit to Celsius approximately.
The approximation drifts at extremes because it uses 2 instead of 1.8 as the multiplier. For a more accurate mental method, subtract 30 from the Fahrenheit value, halve it, then add back a tenth of the result. But for deciding what to wear, doubling and adding 30 is entirely sufficient.
Absolute zero and why Kelvin has no degrees
Kelvin measures from absolute zero, the temperature at which particles reach their minimum possible motion. Because the scale has a true zero, ratios in kelvin are physically meaningful — 200 K really is twice as hot as 100 K in terms of thermal energy, while 20 °C is not twice as hot as 10 °C.
That is also why kelvin values are written without a degree symbol: 300 K, not 300 °K. Since 2019 the kelvin has been defined by fixing the Boltzmann constant, tying the unit to fundamental physics rather than to the properties of water. Absolute zero has never been reached experimentally, though laboratories have come within billionths of a kelvin.
Oven temperatures
Recipes cross borders more than most measurements, and oven dials disagree: American recipes use Fahrenheit, most others Celsius, and older British recipes give a gas mark. Fan (convection) ovens run hotter, so reduce the Celsius figure by about 20 degrees, or the Fahrenheit by about 25, when converting a conventional-oven recipe.
| Description | °F | °C | Gas mark | Typical use |
|---|---|---|---|---|
| Very low | 250 °F | 120 °C | ½ | Drying, slow braises |
| Low | 275 °F | 140 °C | 1 | Slow roasting |
| Low | 300 °F | 150 °C | 2 | Custards, cheesecake |
| Moderate | 325 °F | 165 °C | 3 | Cakes, casseroles |
| Moderate | 350 °F | 180 °C | 4 | Most baking |
| Moderately hot | 375 °F | 190 °C | 5 | Cookies, muffins |
| Hot | 400 °F | 200 °C | 6 | Roasting vegetables |
| Hot | 425 °F | 220 °C | 7 | Bread, roast potatoes |
| Very hot | 450 °F | 230 °C | 8 | Pizza, searing |
| Very hot | 475 °F | 240 °C | 9 | Pizza, finishing |