Yes, which is precisely why I eschew cups and spoons for grams. There are standard conversions for most common ingredients, I’ll tend to use those for ingredients with the potential for high variation in density, like plain flour.

Obviously, the main concern is with repeatability in baking. But for me the biggest benefit is being able to pour all ingredients directly into your bowl (sitting on scales) without dirtying up a pile of measuring cups and spoons.

To provide the correlate to @simondotau’s answer: in cooking, density hardly ever matters. All recipes should actually be solely in units of weight, never in units of volume. Professional chefs, and especially professional bakers, work solely in weights.

Liquid measures by volume are mostly ok, since liquids vary hardly at all in density (for a given liquid).

Solid measures by volume are a joke. It’s easy to be off by 10% or more, depending on how fluffy or packed down your ingredient is. When you’re baking a loaf of bread, this is the difference between a soggy mass and a dry pile of crumbs.