So many in the comments are talking about volume being more convenient but I find it so much more convenient to put a bowl on a scale, tare it, measure, and set it aside. Sure that’s more steps than using a cup, but when I have to fumble with a cup, a 1/3rd cup, a teaspoon, a 1/2 teaspoon and a tablespoon, all for a single recipe, especially one where dry and wet ingredients are being measured, a pain in the ass. So many little dishes that I may or may not need to rinse and dry between ingredients that call for the same measurement.

For the record I’m an American. I will sometimes ditch a recipe when I see it calls for volumetric measurements.

No one said it is forced

The OP uses the word forced in the title