I don't see how a slide rule would substantially improve anything in my kitchen, honestly.

> Bakers understand the importance of proportions in cooking; they even write their recipes normalised to the weight of flour, meaning all other ingredients are given in proportion to the amount of flour.

I do more baking than cooking. Baker's math is an incredibly useful concept. But that math is trivial to do in my head, and that's much more convenient than a slide rule or other calculating device.