From my perspective as a man who does all of the cooking in his house:
1. Meal planning and prep is the single thing I think about most, and that's been true for ~10 years. Everybody has to eat every day, there are no exceptions. On any given day, there are many things I think about more, but work, hobbies and friends ebb and flow over time. Eating does not.
2. As a result of vertically integrating planning, buying, and making, I have picked up certain efficiencies that cannot be replicated by people who don't have that experience: I know what can be bought of good quality and inexpensively and where to make shopping trips quick and efficient, I know how long it will take to actually make something regardless of what the recipe says, I know without looking how much time produce and leftovers have left.
(For this reason the kids love my shopping lists--if it's on the list it will get bought--and dislike going shopping with me, because we only buy what's on the list, and there's very little wandering around the store, just the most efficient path from shelf-stable to fresh to frozen)
3. The single best thing that ever happened to me in this area was cooking through Fuchsia Dunlop's Land of Plenty when I was newly married. At some point I realized that all the recipes were "the same" with allowances for aromatics, vegetables, meats, and knife cuts. That's been the key to efficiency and enjoyment--seeing the pattern behind each recipe--and I suspect that's the difference between people who think cooking is easy and people who don't.
That is to say that I can:
- look at a list of ingredients and know what a recipe will taste like (without actually reading the recipe)
- eyeball measurements from uncut ingredients, judge proportions when adjusting on the fly (e.g. is the ratio of onion to garlic stable?), and tell just from looking what will affect the final flavor and what won't
- look at a list of ingredients and know whether I have everything I need and how complex it would be to get what might be missing
- understand the logical flow of almost all recipes and be able to note when it asks you to do something unusual
and so I can cook on the fly with only what's in my house and be reasonably sure it will taste good without a recipe. But it took ~5 years to get there.
4. My enthusiasm for cooking has taken two big hits over the years: one when my kids started eating solid food, and one in 2020. The thing about kids is that there's pretty much always some working at the margin since they rarely eat only what the adults eat, change their tastes and interests rapidly, and usually require some modifications even if they're eating the same thing as the adults. So instead of making one thing you can, if you're not careful, find yourself making two or three (or more). You can fight this or accept it, and for a variety of reasons I prefer to accept it.
2020 was, among many other things, a reminder that you have to eat every day, no really you have to. When everyone's together all the time it's hard to get mental space and time alone and it really becomes clear how much of cooking is something that you have to do. Not great for creativity or inspiration, and then you might begin to notice how much time this all can take up.
5. So, burrito taxis: it's true that on a cost basis (even with labor factored in) cooking at home is cheaper, usually by a lot; it's true that cooking is a skill that it is possible to learn and excel at, or at least be decent at; it's true for someone like me who likes cooking that pulling off something new or something beloved is a very good feeling indeed. All that's in the "cooking is good" column.
But it's also true that building all of those advantages takes time, and if you want to enjoy cooking enough to tolerate it, it's a skill best begun not under duress, and resolving today to do something that will pay dividends in five years is not for everyone.
6. Even if you do cook, there might still be limits: my baking phase began in 2021, and I remember making hamburger buns for the 4th of July that year. I was pleased with how they turned out, but I also remember thinking "I could've just bought these at the store, they're not that expensive". I don't deep-fry, the learning curve is a bit too steep for how often I'd want to do it. I can't reliably source Thai ingredients, and there are three very good Thai restaurants near me.
7. There are other emotional and mental needs one might want to maximize besides "pays very little for dinner" or "can make anything one wants". Rough day at work, family member sick, kids on a very long break from school, etc etc.
8. The thing about dinner is that it's at the end of the day. Sometimes you're just tired.