I use the scale for recipes containing flour and water, which for me would be bread dough, pizza dough and pasta. I have a Philips pasta machine, and the flour / water ratio is crucial. The scale makes it a breeze to scale the recipe up or down.
The density of flour can vary quite a bit, which is one of the reasons to use a scale. A lot of recipes are published in both volumetric and weight measurements, so once you establish the conversion factor, it's a simple calculation to use weight rather than volume for recipes using volume only.
Here are a couple of resources that you might find helpful:
https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Water Measure cup US to g converter for culinary baking and diet.
Traditional Oven has conversion measures for a number of ingredients and units of measure.
By the way, I'm in the "batteries are better than a cord" club.