I'm sorry but that is oft-repeated nonsense that you have to have a well-stocked large kitchen to be able to cook at home.
You can cook as well in a small "galley" style kitchen as you can in a large one.
Other than herbs, spices and maybe a few bottles/cans of this and that, you don't need to keep vast stocks of anything. All you need to do is engage the brain and do a little bit of forward-planning for the week ahead.
How do you think people who grew up in, for example, communist-era Eastern Europe survived ? They all cooked at home. They certainly didn't have access to a supermarket so they could have a "well-stocked large kitchen". And their kitchens were certainly not large. Yet they ate well, they ate healthily.
> Cooking is definitely efficient at 3 or more people, can have tradeoffs with 2 people and makes little sense if you live alone
This is also utter tripe, again oft-repeated.
In 2023 we are blessed with this thing called refrigeration.
Again, engage brain and plan ahead.
You can make a variety of dishes for the immediate days ahead and put them in the refrigerator. As long as you stick to basic sensible food hygiene, food will be perfectly safe after a few days to a week in the fridge.
Leftovers can go in the freezer. You can equally (and should !) for example put a supply of stocks and soups in the freezer (soups for when you need a quick meal, stocks to add flavour and depth to other dishes).
It's not rocket science. It is simply, regrettably, a skill that has been lost in today's culture of immediate gratification and laziness.
* http://www.worldcitiescultureforum.com/data/number-of-restau...
From a UK perspective, being able to cook achieves:
And no it is not time consuming, the more practice you get, the quicker it becomes. And things like soups and stocks you don't even have to watch the pot, you just put it on and forget about it for a few hours.