Honestly, compared to figuring out how to work from home without losing 50% of your productivity (for someone that wasn't already setup for it), the food part seems easy.
This is over 15 years ago, and there was no pandemic going on. It was worthwhile even then and helped me be better prepared for moving out of my parents house.
FWIW, my brother and sister who were both younger than me when we started preparing food are significantly better and healthier cooks than me today. So starting to cook earlier, as long as it is safe, has only helped.
Just to be clear, I was just adding to the conversation. I agree with you that the transition won't tank your productivity and make you a nervous wreck.
As a person who is single and just moved far away from my parents to work, having to cook at home isn't hard. Acquisition and management of ingredients is hard. Cooking for one is annoying, it's hard to even buy ingredients that won't go bad faster than I can eat them.
Additionally, my whole life was tuned around having food and transportation from work. Given no time to prepare, I now have no car, and I'm unable to carry lots of food back from each trip to the store. Each trip to the store also carries a certain necessary amount of COVID caution.
I'm aware that many of these problems are problems for people with families as well, but I've definitely felt some exacerbation due to living alone, not having a car, and not having anyone else to help me cook or to cook for.
60% of cooking is logistics: knowing what to eat, setting time aside for grocery shopping and meal preparation, and keeping food waste to a minimum. In my opinion, this is a lot harder than the actual cooking.
If you've never done it before, it's surprisingly hard. Cooking in a well-organised, well-stocked kitchen is very different from starting with an empty pantry, blunt knives and no idea of what to do.