Metrication of kitchen units: no.
Why?
Metric uses weight in many cases where imperial uses volume. This makes the translation of old recipes into metric a chore. And it means you need a kitchen scale, something that a lot of of good cooks manage without in the US.
There are other barriers -- no one is going to replace their oven just because the numbers on the temperature knob don't match a new recipe (they might buy a new knob if it was easy enough, though!).
All in all, the arguments for not going to metric across the board is the same old "we'd rather have our kids deal with it". But fubarobfusco is correct, it is unlikely that it will happen in the next decade or so. The market clearly won't demand or accept it.
This thread is intended to provide a space for 'crazy' ideas. Ideas that spontaneously come to mind (and feel great), ideas you long wanted to tell but never found the place and time for and also for ideas you think should be obvious and simple - but nobody ever mentions them.
This thread itself is such an idea. Or rather the tangent of such an idea which I post below as a seed for this thread.
Rules for this thread:
If this should become a regular thread I suggest the following :