The argument for cooking at home usually leans on nutrition or money. Both are true. But the more interesting case is what cooking does to time.
When you cook, you opt out of optimization for an hour. You can't multitask. You can listen to music or talk to whoever's in the kitchen, but the work itself — chopping, stirring, watching the heat — is full-attention. That's rare in modern adult life.
Cooking three or four nights a week reorganizes the rhythm of the evening. The phone goes down. Conversations happen because you're standing next to each other doing the same thing. Children learn what food is by watching it become food.
The ingredients also start to mean something. You buy differently when you cook. You shop the market because you have to, not because it's a wellness aesthetic. You waste less. You taste more. The kitchen becomes the room where the day actually slows down.
Start small. One simple meal, twice a week. Rotate it for a month before adding a second. Skill compounds, and so does the habit. Most people who 'don't cook' just haven't built the muscle yet.