Unless you’re slow cooking things, the temperatures generally make sense. My electric oven goes up to about 230 degrees, so I assume any temperature indicated for sustained baking at max temperature or any temperature above 250 degrees is probably American.

There are situation where the temperature can be a little confusing, but I generally look up multiple similar recipes when I’m cooking something new and that generally provides enough context to find the right measurements.

My worst cooking enemy is cups/tablespoons. The UK units are different from the US units, and then there are the “metric” cups to worry about, especially when not every single ingredient is specified as cups/teaspoons.